My first formal classroom field placement was in the Pittsburg High School FCS program with Chef Anthony. I observed, assisted, and supported instruction in a high school FCS setting, including hands-on culinary and food safety learning. This experience gave me an early look at classroom management, lab-based instruction, student engagement, and the importance of clear routines in an FCS classroom.
Responsibilities
- Assisted with instruction in FCS courses connected to culinary skills, food preparation, and food safety.
- Supported lesson delivery, classroom routines, and student engagement.
- Worked with students in hands-on kitchen lab environments.
- Reinforced safety procedures, organization habits, and practical skill development.
Lesson Plans and Activities
- Hands-on kitchen lab rotations paired with student reflection.
- Peer teaching activities where students explained or demonstrated part of the cooking process.
Reflections
- Students were more engaged when they had ownership in the learning process.
- Safety routines became part of classroom culture when expectations were consistent.
- Chef Anthony's mentorship helped shape how I think about pacing, structure, and hands-on instruction.
