The smell of freedom in the kitchen as students hustle between stainless steel counters. Each group gets to pick its own dip to make and how it gets made.

Ms.Schneider said, “The Dip lab was actually a new lab this year. Last year, we made red pepper hummus with flatbread, and so this, I thought, was really fun, because then you guys were able to put your own spin on it.”

In group 3, they made a taco salad with homemade chips. They had to prep their meal the day before to make sure everything was chopped and ready, so they had enough time to cook everything properly. When Brogan Hulke got to eat it, she said, “The taco dip didn’t need anything, it’s really good”.

As students continued to work in the kitchen, they learned from their mistakes and what they wanted to improve. The thing that students struggle with the most is “organization,” Ms. Schneider said. “And then too, if you’re in a group where you don’t really know anybody, that can be a bit of a struggle, too.”

Students also have to learn to work together with time constraints and how to communicate with others in the process. “It’s more skills that you would actually use in the industry … if you want to be a line cook or anything like that, this class is really beneficial. Or to even just, like, making meals at home for yourself,” said Ms. Schneider.

This is where students can be the most creative or learn the basic skills needed to live on their own. They also get to know people from different grades, get to know each other, and be comfortable in the class.