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Last Updated: Feb 6, 2017 - 2:32:04 PM |
Chef Sweeting teaches students how to prepare chicken.
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Nassau, Bahamas - Hopedale Centre introduced a culinary program to its curriculum at the beginning of the year. The aim of the culinary program, facilitated by Chef Charles Missick and the team of Simply Better Gourmet Institute, was to teach nutrition, cooking skills and healthy eating to students. The program objectives included assisting the students with their school-to-work transition and the general enhancement of their quality of life.
The Hopedale Centre is a private, non-profit organization. Founded in 1973, Hopedale Centre has remained a constant support for, and champion of young persons with special needs. Over the years more than 100 students have passed through its doors. At Hopedale a dedicated staff of 6 provides psychoeducational services to 30 students with a range of abilities.
Hopedale lives its motto, ‘Learn, live, labour, leisure’; which is infused throughout its curriculum and teaching methods. Hopedale Centre provides community based instruction; teaching students life skills such as general hygiene, understanding money and daily domestic skills. Community-Based Instruction (CBI) is a critical component of the school’s program for its students, primarily because, as adults, the community is where they will need to use the skills they acquire during their school years. It is this commitment to assist every Hopedale student to transition to life in the 21st century that prompted the establishment of the culinary program.
Mrs. Arlene Davis, Director, Hopedale Centre, explained that one day while watching television she saw a feature on Chef Missick. She contacted him and asked if he would be interested in teaching Hopedale students how to cook; Chef Missick responded positively. Thus was born a partnership between Chef Missick, Proprietor & Executive Chef, Simply Better Gourmet Institute, and Hopedale Centre.
Hopedale students proudly display their Culinary Course Completion Certificates presented by Chef Charles Missick.
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Once a week seven (7) Hopedale seniors were transported to the Simply Better Gourmet Institute where they engaged in the roasting, filleting and braising of a variety of gourmet foods. During the twelve week course students also learned about personal hygiene, appearance and knife skills. Food prepared included conch chowder, pastries, Peas n’ Rice and roast beef and others.
The intense course gave the participants the opportunity to experience everyday situations such as menu planning, shopping for ingredients and choices necessary for healthy eating. Each week the students awakened their culinary senses through handling the different food textures, mixing the various ingredients, tasting, and in some cases introducing new foods to their palates.
Chef Perry Sweeting, Instructor, Simply Better Gourmet Institute, taught the Hopedale students for the duration of the course. He expressed how proud he was of the student’s progress: - “The students started by peeling potatoes and they left capable of cooking a full course meal.” He continued: - “As their teacher, I was truly inspired by these young persons. The experience has been equally rewarding for me and the students.”
Funding for the program was provided by RBC Royal Bank. Diversity for growth and innovation is one of RBC’s core values and a part of the RBC business strategy. RBC realizes that it is vital to have a workforce that reflects the diversity of its customers and the community it serves. RBC also promotes the importance of diversity in the larger community. Diversity is about more than just having many different people from many different groups. Its fundamental principle recognizes that all persons regardless of gender, ethnicity, disability or age should be treated with respect and has a contribution to make to society.
“RBC is proud to support such an exceptional resource in the community as Hopedale Centre”, exclaimed Jan Knowles, RBC Manager, Public Relations and Communications. She continued: - “Inclusion of different backgrounds, abilities and viewpoints leads to the blending of unique strengths and perspectives resulting in the enrichment of the wider community.”
Ms. Davis expressed her gratitude to RBC for sponsoring the Hopedale culinary program. “Students benefited greatly from the program” said Ms. Davis. She added: “In addition to cooking skills the students participating in the program exhibited growth in the areas of self-discipline, confidence and creative development.” She continued: “Cooking just happened to be another avenue for the exposure of Hopedale students to learning experiences and the expansion of their social and life skills.”
Chef Missick recently presented the students with their culinary course completion certificates during a simple ceremony at Hopedale Centre. For the ceremony each student donned their chef’s hat and cooking apron. As each student received their certificate one could sense immense pride in their achievement.
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