By putting their hands rigfht in the dough and following directions, pie baking students learn many lessons and help community groups with their efforts.
Teacher Cathy Marshall taught the class to mix the dough gently and quickly. She also used the cooking exercise to teach a few other concepts, such as math, chemistry, engineering, and community involvement.
And of course, they were producing delicious pies. This was a benefit that was not to be ignored, said Marshall.
Students in the culinary program at Tiverton High School produced three dozen pies during their first three weeks in school. All the pies were donated to the Tiverton Land Trust to be sold at the Country Day at Pardon Gray, the event held Saturday at the Pardon Gray preserve.
It was the second year culinary students made pies for the Country Day. The school is happy to do it, Marshall said.
“It works really well with our program,” she said.
“A lot of what they do involves math skills. They have to measure and convert their recipes. Some of my groups made quadruple batches. Plus this work involves reading a recipe and putting what they read into action.
“There is a lot of teamwork, too. These kids are divided into groups and they are responsible for getting their pies made.” Teams are also required to do a cost analysis, breaking down the amount spent on ingredients so they can state the actual cost per slice for the pie.
The project worked well for the culinary classes, Marshall said. In incorporated all the elements required of a technical education effort: Science, technology, engineering, art and math.
Plus, most people are afraid to attempt a pie, Marshall said. It is good to get that out of the way early in the class.