Courtney Callen

Barbie Concept & Collection Project 👗 Advanced Fashion students completed this mini-collection project while getting practice with research, developing mood boards, creating a marketing plan, and drawing sketches. They then replicated their sketches with fabric.

Integrated Culinary working on collaboration and teamwork through a marshmallow and spaghetti tower challenge. We came back together as a class to determine what actions, words, and feelings make a group successful. #Thrivein95

Another fun semester of the Quest Sandwich Competition in Culinary 3! Students competed for their sandwich to be featured in the cafeteria - winning sandwich was Green Kitchen’s Greek Garden Sandwich! Hope you got a chance to try it! 🥪 #Thrivein95

We have over 100 new ServSafe food handlers in the building!! So proud of all these culinary 1 students for their dedication towards earning their certificates 🎉 #ThriveIn95

Fish tacos in culinary 3 to practice safe thawing methods, cooking to the correct internal temperature, and plating/presentation techniques 🐟🌮 #ThriveIn95

Such an amazing experience all around!!! So proud of these awesome students!!

These Culinary 3 students put in the work this week for their cake decorating lab!! With only 40 minutes to stack + decorate their entire cake, they did a great job under pressure! @LZHSFCS

Super cool opportunity for Culinary 3 students! They were tasked by our Food Service Director to come up with an idea for a sandwich that could be served at the deli station in the cafeteria. They created recipes, made their sandwiches, and presented to judges!

So proud of these amazing students!

Congrats to all of our newest ServSafe Food Handlers!! Culinary 1 students worked very hard to learn all of the information and practice techniques ahead of their big testing day. #Empower95

Tortellini pasta with a homemade Alfredo sauce in Integrated Culinary this week! Lots of chopping, measuring, and hard work went into this! @LZHSFCS #Empower95

Bechamel sauce pasta bake in Culinary 3 to end our mother sauces unit! This one was a hit! @LZHSFCS

Can’t find eggs at the store?! Well, Culinary 1 tested out some common egg substitutes so you don’t have to! Consensus was that baking powder + vegetable oil + water, vinegar + baking soda, and flaxseed + water were the best replacements! #Empower95 @LZHSFCS

Knife skills practice with play dough and veggies in Integrated Culinary using adaptive and chef knives. The wavy knives give students a little bit more control when cutting independently 🔪 🍅 🫑 #Empower95 @LZHSFCS

A busy week in Integrated Culinary! Blueberry muffins, English muffin pizzas, and scrambled eggs. Working together as a group to follow a recipe and create something is so rewarding! @LZHSFCS #Empower95

First lab as part of our Mother Sauces unit in Culinary 3, and a challenging one at that! Homemade hollandaise sauce and poached eggs - it’s not as easy as it looks! @LZHSFCS

Oatmeal Energy Bites for Integrated Culinary today! The perfect quick and healthy snack! #Empower95 @LZHSFCS

After lots of learning about safety, sanitation, and measuring, Integrated Culinary students had their first lab today!! These cakes were truly mug-nificent!! #Empower95 @LZHSFCS @spedteach8 @LZ95curriculum @johnwalshD95

Culinary 1 students have been hard at work and focused on getting their knife skills down! #Empower95 @LZHSFCS

Crab Rangoons to start off our seafood unit in Culinary 3! #Empower95 @LZHSFCS