Work Oriented Training Program (WOTP) students at St Michael’s in the town of Low jumped into action and took over food preparation for their school two days a week after a local restaurant that provided school meals ended that service. The class also made sandwiches daily for several students who are undernourished.
As if that was not enough, the class wanted to support seniors in their community. They took some of the by-products (such as chicken bones for making soup) and made meals for members of the community who are shut in or less mobile.
The project was fully integrated into the curriculum and taught practical skills like procedures for safe handling of food and working in a professional style kitchen.
Their teacher, Billy Boudreau, commented, “The students are more engaged by projects, especially those that require much hands on work. This project helped to allow for that to happen.” The students also learned the “value of giving back to the community and making healthy choices.”
Among the greatest successes were “the students’ personal feeling that they had accomplished something real, and the fact that students who come from lesser means were able to get a lunch.”
This is a great example of service learning; students identifying an authentic need, coming up with a solution, all the while learning and making a contribution to their community.