South Kent School’s futures literacy program is an innovative educational initiative designed to teach students skills and equip them with knowledge that will help them thrive in the 21st century world. The need for technological and entrepreneurial skills has inspired South Kent to get students hands-on experience in these forums, highlighting the importance of progress and growth through constructive evaluation from teachers. Michelle Borsavage, STEM Faculty Chair, embodies this approach through her establishment of the Food Sciences class. The class’s emergence stems from Ms. Borsavage’s passion for studying nutrition, and combining it with academics is a fun way to engage students with course material.
“I came up with food sciences because it gives students insight on what a healthy diet entails. It is a cool addition to our programming, and the students are fully invested in the class.”
Along with a significant focus on health, the Food Sciences course explains how food is placed on the market and its impact on consumerism. Furthermore, historical trends in American food production are evaluated by the students, observing how citizens’ diets have changed over time due to shifting demands and technology advancements.
These concepts were brought to life even more this week, as South Kent students had the privilege of sitting in on sessions from food specialists. The first session was with the Assistant General Manager and Executive Chef from Swift and Ore Hill, restaurants in the center of Kent. This discussion covered the process of making a menu that best caters to the people they serve, maintaining a standard that combines healthiness and quality of taste. Second, a guest from Oracle mushrooms revealed the versatility of mushrooms across multiple industries, its sustainability. This week, the students in the Food Sciences class will take a trip to the Hoadley Hills Farm in South Kent, managed by South Kent alumnus Tyler Hoadley. This trip will inform the students how farmers improve nutrient density in their soil to sell better food to consumers in local restaurants and stores.
The inclusion of such talks coupled with classes has allowed the students to make insightful connections across different nutritional disciplines. As a result, they have unlocked an improved understanding of how food can help or hurt people’s lifestyles. Connecting the dots on topics taught in class is what constitutes the overarching approach to South Kent’s Competency-Based Mastery Learning model.
“I love how these sessions connect because the students now have a foundation for food production, food advertisement, and bringing food into the home,” says Borsavage.
Throughout the semester, the class has put their cooking skills to the test as well, comparing different proteins that reveal the impact of fats and water on foods such as beef, chicken, turkey, and plant-based food. This project-based learning has instilled the students with the tools to diversify their skill set through more thoughtful cooking, thereby creating a life of healthy living. Borsavage admires the way the students participate during the labs, squeezing as much knowledge as possible out of the demonstrations.
“If you’re solely paying attention to what the ads tell you about food and not experimenting, then you’re limiting your experience fueling your body the right way.”
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