Make it ORANGE and make it end! What are your true colors when it comes to bullying? If you care about safe and supportive schools and communities make your color ORANGE on Unity Day. That’s the day everyone can come together – in schools, communities, and online – and send one large ORANGEmessage of support, hope, and unity to show that we are together against bullying and united for kindness, acceptance and inclusion.
Individuals across the nation, and even world-wide, can participate in Unity Day.
“ORANGE provides a powerful, visually compelling expression of solidarity,” said Paula Goldberg, Executive Director of PACER Center. “When hundreds of individuals in a school or organization wear orange, the vibrant statement becomes a conversation starter, sending the unified message to kids to know that they are not alone.”
Seven Chipley High School Culinary students under the direction of Sandra Solger were selected to participate in a hands- on workshop at Keiser University in Tallahassee during the month of October. The students rotated through French Cuisine sessions. The focus of the workshop was to introduce and use a variety of basic techniques and skills including but not limited to knife skills, cooking and baking methods in order to produce a variety of traditional French dishes and desserts. All participants and advisors were treated with lunch from what the students had prepared. Each student received a chef coat along with an introduction of what Keiser University has to offer in the way of Culinary and Hospitality careers. All interested students were asked to write a short paragraph as to why they wanted to participate in this event and the following were chosen: Hailey Durrance, Keegan Welch, Natalie Hamm, Ella Page, Krista Shores, Alyssa Oldaker, and Ashleigh Hicks.
The Culinary Program at CHS is in it's first year and will become a three-year two-certification program over the next three years. This first year program focuses on the history of the food service industry and careers in that industry. Also covered are safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.