Past projects 7
Culinary Arts School Garden
Funded Feb 28, 2022We came together as a team and decided to use your generous donation on items that will benefit the Courtyard Restaurant, the entire Culinary Arts department, and beyond! We decided to extend the program out to the Courtyard itself. It has been our dream for the past five years to transform this neglected space into a productive learning space. Our goals are to clean up the area, grow fresh produce for use in the restaurant and culinary classes, and provide an outdoor space for our customers to enjoy food from the restaurant.
The food studies classroom used the resources to grow fresh herbs and greens in the aero garden, and students planted their seedling cups. Many of these plants were used in our cooking lab recipes. Some plants went home with students to be grown in their family and community garden spaces. Thank you again for contributing to our farm-to-table experiential learning.”
With gratitude,
Ms. BRASSARD
Cooking Up A Healthy Future
Funded Apr 18, 2020We want to thank you for the donation of cookbooks and digital kitchen scales for our food studies classroom. Due to the current pandemic, our school program is currently remote, and I will be using these material in our online cooking classes. My hope is we will return to the kitchen classroom in the near future and be able to share these resources in person.
The students in all my courses will soon be learning about kitchen techniques, how to read a recipe, and how to properly measure ingredients. The scales will show students how precision is easy when you have the correct tools.
I am greatly appreciate that donors like you are willing to share your generosity with our students. I have already shown them the gifts in our online meetings and they were truly surprised! Thanks again and happy cooking!!”
With gratitude,
Ms. BRASSARD
Learning 1800s Open-Hearth Cooking, Agriculture, and Foodways
Funded Mar 13, 2019This past Friday we took our trip to the Old Sturbridge Village with 40 students in the Culinary Arts Club! The rain held off, and we had a wonderful time exploring many of the buildings throughout the village including the historic homes, the farm, trade workshops, and the town center. The students were able to try a variety of activities including open hearth cooking, carding wool, and weaving.
One of the student's favorite places was the farm with a variety of animals, working farmhouse, and barn. They interacted with the new baby animal arrivals including sheep and a calf. Many were surprised at how small the homes were and that they did not live with electricity or running water.
Visiting the 1800s village gave us time to reflect on how good we have it nowadays. The students put away their technology and got to explore history first-hand. There were smiles all day and your donations made this a truly magical experience. Thank you again from all the members of the Culinary Club!”
With gratitude,
Ms. BRASSARD
This classroom project was brought to life by The DonorsChoose.org Community and 5 other donors.Gardening For A Better Tomorrow
Funded Nov 7, 2018Thank you again for your continued support of our Food Studies classroom and the students of Lowell High School. The new hydroponic gardening units are amazing and have genuinely piqued the student's interest in learning how to garden. I have to admit the students are much more technologically advanced than I am and have been integral in setting up the wifi components and the settings of the machines. This is a learning experience for all of us. We are currently in the process of starting our first set of pods to grow in the classroom including herbs and lettuce. They are excited to see how much the plants will grow and already have ideas of how to use the herbs in our recipes. Thank you for your continued generosity.”
With gratitude,
Ms. BRASSARD
This classroom project was brought to life by Samsung and 2 other donors.Cooking Up A Healthy and Sustainable Future
Funded Oct 26, 2018We are forever grateful by your kindness in donating to our Food Studies classroom. The new books we have received are an essential resource for our daily classroom activities including cooking labs, topic discussions, and research projects. The day the books arrived, the students were so excited to see all the new materials and began to open them and explore all the contents. Many of the books will also be used in the spring semester during our Nutrition & Dietary Choices classes. The students have assisted in organizing our new collection and have created a culinary library shelf that extends on the back wall of our classroom. Thank you all for your continued support in helping to teach the next generation how to cook and live a healthy lifestyle.”
With gratitude,
Ms. BRASSARD
This classroom project was brought to life by The DonorsChoose.org Community and 9 other donors.Cooking Up Diversity
Funded Jul 22, 2018The past two weeks my regional cuisine students have been researching recipes from our beautiful new cookbooks. They have been planning and preparing to make recipes for the New England region. Instead of pulling untrusted sources off the internet, the students were able to search through the books to find recipes that were representative of the state they were assigned. The regional cuisine classes include 3 class periods with 24 students in each class.
For some students, this was their first time looking at a real cookbook! I am amazed that they have had so little exposure to these novels of great information. They learned how to use the index to seek out recipes based on ingredients they wanted to use such as maple syrup and seafood. Some groups selected pizzas from The United States of Pizza book, and many found the Home Grown book an excellent source of New England cuisine.
Today they completed and tasted their recipes in our first cooking lab of the semester. There were many happy faces as you can see in the photos. My students and I are profoundly grateful and humbled by your support of our little classroom. My best days at work are days like today when I can see my students achieve something they did not believe they could do just a few weeks ago. Check out our page to see what other fun and exciting projects we are working towards to continue to grow our curriculum.
https://www.donorschoose.org/LHSCulinaryClub”
With gratitude,
Ms. BRASSARD
American Food History Comes Alive in the Open-Hearth Kitchen
Funded Mar 27, 2018The student of the LHS Culinary Arts Club had an amazing trip to Old Sturbridge Village on June 15, 2018. We traveled by bus generously donated by you on an hour-long trip out of the city of Lowell to Sturbridge, MA. For most of the students, this was their first trip this far away from the city and first time visiting a country setting. All of the students participated in a hands-on cooking workshop, using traditional open-hearth cooking methods. During the workshop, they learned how cooking was accomplished during the late 1700s and made jumble cookies and homemade lemonade.
We explored the late 1700s village the remainder of the day and visited the many traditional shops and historical residences. The shops included a tin shop, blacksmith shop, grist mill, carding mill and a pottery kiln. The animals on the working farm was a big highlight, seeing the many cows, pigs, chickens, goats and horse-drawn carriages. Thank you again for your generous donation that allowed my students to escape the city for the day, put down their social media devices and get their hands dirty with nature.”
With gratitude,
Ms. BRASSARD
This classroom project was brought to life by Ripple.