It was a task like none other.
More than 250 students in various science classes at Kellam High School were going to put on a luncheon for a special group of visitors: More than 50 guests and committee members of the National Green Schools Conference.
Kellam science teachers Courtney Pace and Chris Freeman were asked by Tim Cole, the school division’s sustainability officer, to have their students conduct a project that both utilized the unique features of the new Kellam High School, but also showed how students can promote sustainability while participating in project-based learning.
The students had to not only plan the menu, but they also had to produce the food that would be served at the luncheon.
The end result?
A meal that had been totally secured by the students’ use of their individual skills and the unique learning facilities provided at Kellam as well as by the guidance given by their teachers.
In order to produce the meal, the students had to accomplish several things. A few students took time at home, and outside of class, to hunt a deer in order to have meat to create hunter’s stew. Biology students planted and cultivated wheat grass in one of the greenhouses in Kellam, which entailed germinating seeds in organic soil and tending to it every day in order to successfully grow the grass.