During Leah Jolosky’s, culinary teacher, fourth hour Culinary Essentials class, Sylvia Thaithi, 9, and Ryann McDaniel, 10, read the instructions on how to prepare their vegetables for their lab. The culinary essentials class is the introductory class that leads to Culinary Arts A and the Baking and Pastries class (Photo by I. Williams).

During their Culinary Essentials assignment on Dec. 5, Donovan Johnson, 9, and Austin James, 9, prepare vegetables for their recipe. Each chops up brussel sprouts to cook tomorrow when they finish their lab (Photo by I. Williams).

During their fourth hour Culinary Essentials class, London Hanson and Alexis Yoder, 9, grab containers of cheese to measure out. The cheese would later be wrapped up and placed into the fridge for their assignment (Photo by I. Williams).

On Dec. 5, Leah Jolosky, culinary teacher, examines Hailey Kahler, 9, sweet potato sticks to make sure they are the right cut. Students finish their vegetable unit where they learn the basics for how to cook vegetables (Photo by I. Williams).

During his fourth hour culinary essentials class, Quentin Rachford, 9, grabs a swiss chard to roll up and chop for his recipe. Leah Jolosky’s, culinary teacher, culinary essentials class teaches students basic kitchen and knowledge and safety which they can then use to go into one of the more advanced culinary classes (Photo by I. Williams).

On Dec. 5, Leah Jolosky’s, culinary teacher, fourth hour culinary essentials class prepares vegetables to be later used in recipes. Tyler North, 12, Chase Dobson and Austin James, 9, put their chopped brussel sprouts into a ziploc bag to be stored (Photo by I. Williams).

During her culinary essentials class on Dec. 5, Sylvia Thaithi, 9, reads the instructions on how to season the vegetables. Students were given their ingredients and then, chopped, seasoned and stored them for later use (Photo by I. Williams).

On Dec. 5, Donovan Johnson, 9, labels his prepared food in his culinary essentials class. Johnson labels his food for when they are used the next day, his group knows what the ingredient is used (Photo by I. Williams).

After preparing her food, London Hanson, 9, fills up the sink with dish soap and water to clean up her kitchen station in Leah Jolosky’s, culinary teacher, fourth hour culinary essentials class on Dec. 5. The class prepared vegetables to be stored for later use, when students were done, they needed to clean their kitchen station for the next class (Photo by I. Williams).

During their culinary essentials class on Dec. 5, Quentin Rachford and Wyatt Nuessen, 9, chop up swiss chard to then be stored and used later. This was the first part of their lab, the second will be to cook the vegetables to complete their vegetable unit the following day (Photo by I. Williams).