Food Science New Topics At Springdale High

Justin Henderson, from left, Samantha Chinault and another student practice proper slicing and dicing techniques Thursday as part of the new agricultural food science class at Springdale High School.
Justin Henderson, from left, Samantha Chinault and another student practice proper slicing and dicing techniques Thursday as part of the new agricultural food science class at Springdale High School.

— Food tends to be a popular subject of discussion among teens. Now it’s a subject of study at Springdale High School.

Chad Burkett teaches two sections of the new agricultural food science class, which he said is unlike anything being offered at the high school level nationwide. Students enrolled in the pilot program learn everything from food safety to the chemical composition of food to how a meat grinder works.

They learn in a newly renovated lab equipped with virtually everything you would find in a commercial kitchen.

All of the course work meets standards set by the Institute of Food Technology, a leading advocate of food science.

“We are implementing a college-level program,” Burkett said.

At A Glance

Food Science Lab

Equipment in Springdale High’s lab:

• Several ovens

• Deep fryer

• Griddle

• Two industrial refrigerators and one freezer

• Microwaves

• Six electric mixers

• Electric smoker

• Meat grinder

• Meat-cutting band saw

Source: Staff Report

The lab isn’t finished, but students were able to begin working in it last week. The room formerly was used as the Agriculture Department’s animal science lab.

The new lab’s equipment was paid for through a $120,000 grant from the Arkansas Department of Career Education.

Marion Fletcher, program coordinator for agricultural education at the Department of Career Education, said he approached Springdale administrators about establishing a pathway course in food products and processing.

“We need to have a safe, abundant supply of food to feed not only people in Arkansas, but people of the nation and world,” Fletcher said.

He said Springdale officials have done “an outstanding job” so far with its food program.

About two dozen students wearing aprons, hairnets and plastic gloves practiced peeling and dicing vegetables Thursday. Meanwhile, apple cobblers baked in one of the lab’s ovens.

The goal of the program is to incorporate principles of science and math and the new Common Core education standards and to prepare students for additional education or for a job immediately after high school, Burkett said.

In one lesson, for example, students might learn the raw ingredients that go into making a cake mix. They would then learn how to manipulate those ingredients to change the taste of the cake. In another lesson, students could be asked to replicate an item from a fast-food restaurant’s menu, Burkett said.

Samantha Chinault, a junior, is a student in Burkett’s class. She said one of the most fascinating parts of the class so far has been learning about various food-borne illnesses.

Alejandro Pulido, a senior, called Burkett a great teacher.

“He has life experience in the food industry,” Pulido said. “That’s what makes it interesting to learn from him.”

Burkett is in his eighth year teaching at Springdale High School. He previously worked at Cargill, Tyson and other food production companies. He said telling students about his real-world experience in the industry makes the subject material easier for them to understand.

Forty-four students are enrolled in Burkett’s two sections of the agricultural food science class.

Fletcher said a career and technical school in Jonesboro plans to implement the same program next school year. Officials from that school intend to visit Springdale this fall to see the high school’s lab and discuss the program.

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