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Ms. M Newport's Classroom Edit display name

  • North High School
  • Sheboygan, WI
  • More than half of students from low‑income households Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education. Learn more

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We are in desperate need of professional culinary equipment in which we can practice and demonstrate proper cleaning and sanitizing within our videos! The stainless tables along with the shelving would help to create a polished kitchen setting and would enhance the culinary learning outcomes. Real-world organizational skills, cleaning and sanitizing practices, inventory, and ordering techniques could be effectively modeled with these improvements. The large cart with clear bins would satisfy our need for storage of our small wares and would additionally enhance the cleaning and sanitizing practices while being functional and portable. Uniforms would further engage students and give them ownership in the production of the class demonstrations. A high quality, student-friendly video camera along with the use of the induction burners would allow for videos to be taped during short class periods. A rolling cart is needed to support video production and to house equipment and gear as we move through the process. While this is a tall order, I strongly believe that these additions would genuinely further our culinary program and serve our students more effectively. Thank you. Chef Cathy Newport

About my class

We are in desperate need of professional culinary equipment in which we can practice and demonstrate proper cleaning and sanitizing within our videos! The stainless tables along with the shelving would help to create a polished kitchen setting and would enhance the culinary learning outcomes. Real-world organizational skills, cleaning and sanitizing practices, inventory, and ordering techniques could be effectively modeled with these improvements. The large cart with clear bins would satisfy our need for storage of our small wares and would additionally enhance the cleaning and sanitizing practices while being functional and portable. Uniforms would further engage students and give them ownership in the production of the class demonstrations. A high quality, student-friendly video camera along with the use of the induction burners would allow for videos to be taped during short class periods. A rolling cart is needed to support video production and to house equipment and gear as we move through the process. While this is a tall order, I strongly believe that these additions would genuinely further our culinary program and serve our students more effectively. Thank you. Chef Cathy Newport

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