The Carlisle Elementary School sixth grade classes are using classroom knowledge and applying it to a real life situation on Friday as they prepared a Thanksgiving feast.
Sixth grade math teacher Stephanie Sanders said students have spent the last three week learning lessons on proportional reasoning in math class. She said not only are they learning traditional measuring, but they had to adjust recipes to find more than what the serving size calls for, find out how much of each ingredient is need and work with fractions in just in math alone.
Sanders said in art, students used symmetry and ratios to create place mats. In science, they used technology to design a menu and an invitation. She said in literacy, they worked on a readers theater to perform after dinner. In social studies, they have studied etiquette.
“They are so excited,” Sanders said prior to the meal. “Me, I am just nervous. I have never attempted something like this before, but I think it will go great. I am hoping to turn this into something they do every year because it is real world and involves so much thinking and problem solving strategies.”
Student broke into groups Friday morning to begin prepping food. Tables were set up throughout the sixth grade hall with eggs, spoons, food boxes, measuring cups, crock pots, canned vegetables, bowls, pie crusts, pots, and many other food items. Students measured ingredients, reviewed recipes, mixed and poured throughout the preparation stage of the feast. After preparing the food, students broke for about an hour before rejoining for the meal.
After their break, students made their way through the food lines, filling their plates with their favor self0prepared foods and desserts. Tables were lined with place mats and other Thanksgiving themed decor for the event. Sixth grade teacher Carol Hawkins took the time to remind students to use their table etiquette prior to the meal. The lunch feast began after by sixth grade student Ian Seidenschwarz blessed the meal.
“I am so proud of them,” Sanders said. “It couldn’t have gone any better.”
Sanders said the meal would not have been truly successful without the parents, grandparents and volunteers who helped make it possible. She added that the ham was donated by Todd and Mandy Ferguson and almost all of the food was donated by Mayflower Food Store.