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know."
By next Monday, Rosson said, each one of his class members will know CPR and be certified in its use. For the remainder of the second week, the group will learn other types of first aid, going back to their communities with skills that may save other lives as well as enriching their own.
On to the food service and where Retitia Franklin was instructing Brenda Walker and several others on basic kitchen techniques. “Some of the regular instructors were apprehensive about these two weeks,” Walker acknowledged, “But 1 told them that they'd love these two weeks and wish there were two more.” Why? “Because these kids have picked what they want, so of course they’re interested,” she said. “Not only have they picked this course, but if they didn’t want to accomplish what I had planned, I would have designed a different course for them. We can be that flexible in these short, small courses.” >>
Franklin’s curriculum of cakes, cookies and pastries, however, was acceptable to Brenda and her group. First, Franklin said, she had to find out what they knew. Along with the production of desserts, the students learned how to measure properly, reduce recipes and use a pastry bag with skill.
In her regular school year, Franklin's students will be placed on the job at commercial bakeries, restaurants and cafeterias. “Here," she said, “I just want them to have fun. If I show them how easy it is to make a pie crust, then they won’t be thinking that they have to run out and buy a pie crust each time they make a pie. I'm not saying this will
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