In Ms. Dyck’s foods class, they are focusing on the local/global food system and using as many fresh foods as possible. The students in her classes chose the recipes in the first collage to share their knowledge of skills they practiced in class.
The second collage of pictures is from our unit on using yeast as a leavenor. They made the dough and sauce from scratch. It took 3 classes to get to pizza, but they eventually got there.