When students think of school food, pizza and vending machine corners come to mind. Most students probably would not believe that a warm cherry pie could be found just down the hall, but the Culinary Operations class actually cooked cherry pies this year, thanks to the new teacher, Patricia Marion.

“She’s fantastic! We’ve made cookies and edible arrangements. It’s nice to see how creative students are with their passion for cooking growing,” senior Darrell Ewing said.

Marion started the course this year by teaching about the various careers that apply to culinary arts. The students learned how to fill out résumés and created a full-fledged business plan for the career of the students’ choice.

“We learn about all the different cooking supplies and how to work a business, also how to use a stove, and the fundamentals of cooking. It’s a lot, but it’s a great experience,”  freshman Daniel Sapah-Gulian said.

Before cooking, Marion taught the students about kitchen safety, sanitation, first aid, kitchen equipment, measurements and how to read a recipe.

But it is not all work and no play. In the students’ first project, they designed and created an edible centerpiece. The arrangements were a test of artistry and design.

“It is a very challenging class with an  interesting  environment,” sophomore Audy Liza said.

Culinary Operations is usually dismissed as an easy course when looked at on the course selection sheet. But with a new teacher, new curriculum and new assignments that extend past the cookie-cutter mold, the students would beg to differ. The course includes tests, textbook work and labs.

“The labs are the best part. My favorite lab would be the pies, because I just love pie. Who doesn’t like carbs, sugar and a lot of butter?” Ewing said.

As much as the students enjoy eating and creating food, Marion loves teaching that much more.

“My favorite thing is watching them in the kitchen working, because they learned all [the] skills and are demonstrating them back to me,” Marion said.

The class may not be easy as pie, but the influx of new ideas and output of delicious aromas culminates into a pretty sweet class.