More than a third of students from low鈥慽ncome households
Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education.
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Making fresh pasta from scratch (flour, egg, salt) is a skill I teach in my foods program. We have always used hand-crank machines (including mine brought from home). This past summer during a training workshop at UVU culinary school, I was able to use an electric roller/cutter attachment. It made such a difference to the efficiency and quality of outcome.
I know that many restaurants feature fresh pasta, and I want to give my students the experience of using the same or similar equipment as is used in industry. The more skills that a student can learn and master in school, the more ready he/she is to enter the workforce.
About my class
Making fresh pasta from scratch (flour, egg, salt) is a skill I teach in my foods program. We have always used hand-crank machines (including mine brought from home). This past summer during a training workshop at UVU culinary school, I was able to use an electric roller/cutter attachment. It made such a difference to the efficiency and quality of outcome.
I know that many restaurants feature fresh pasta, and I want to give my students the experience of using the same or similar equipment as is used in industry. The more skills that a student can learn and master in school, the more ready he/she is to enter the workforce.