As Lincoln Southwest, students returned back to school this August. It was the first full year of learning in the new culinary classroom. Culinary classes looked a little different last year due to renovation that took a term longer than expected. The new kitchens come with some new safety measures for students but also new opportunities.
“My favorite part about the new kitchen is that everything is super shiny and nice,” Family and Consumer Science teacher Mrs. Elizabeth Griffith said. “Students have an opportunity to get to use really cool state of the art equipment, kitchen tools and appliances.”
As a part of the LPS 2020 bond issue that was passed in Lincoln to build the two new high schools, money was allocated for career and technical education. That money allowed Southwest to renovate from a homestyle kitchen to an industrial style.
The construction on the classroom began immediately after the end of the 2022-2023 school year. It continued through the fall quarter and was fully complete after the first semester. After Winter break, the culinary room was ready for students. It came with a few changes, including safety practices.
“In the labs we work on one skill at a time, like washing your hands and keeping your hair tied back,” Griffith said. “Then we really dive into knife and electrical safety.”
Many safety procedures stayed the same despite the kitchen change but a few, like knife practices, were added on.
“Learning about safety in the kitchen is important so you can cook and provide for others in your family while keeping them and yourself safe,” sophomore Sophie Ostermeyer said. “I am really looking forward to the next thing we are cooking, which is sugar cookies.”
Although the delay set the culinary classes back, Griffith and her students are excited for the future of culinary and the fresh start the new kitchen brings with it.
“I am looking forward to being able to be a little more creative this year with our new space,” Griffith said. “I’m ready to see the students shine and bring inspiration that we can bring to life in the culinary space.”
