In life, there are many lessons one can learn throughout their high school career. One of the smaller lessons students have the opportunity to learn in the Foods and Nutrition class is how to use proper etiquette in a professional scene. Shannon Foster had presented a power-point in class explaining what to do, however she did not feel like it was enough. She wanted her students to experience and practice proper etiquette. So, she gathered her budget for her class and made the conclusion to take them to the Dale Hollow State Park for that very reason.
The students were greeted to a calming yet lavish atmosphere as they dined with lovely white table cloths and a pleasant view of the lake not too far from their location. As the students waited for their appetizers, they chatted in a low voice and made sure to keep their elbows off of the table and the phones out of their hands.
Once the dishes finally came, the students received four courses of meals – an appetizer, a soup, an entrée, and a dessert. The appetizer was a delightful salad with many options of dressings, the second course was cream of broccoli soup with bread, while they served chicken tenders with baked potatoes and roasted brussel sprouts as the entrée. Last, but not least, the students were served a hot fudge sundae to top off their experience.
Dallas Koger, a senior in Foster's class, commented that "it was a memorable experience as a senior. I will be able to look back on it fondly and apply that knowledge to a possible culinary career in the future."
The main lobby
The view of the main dining room
Katelynn Gregory enjoys the beautiful view of the lake
Callie Foster, Lindsey McClellan, Faith Crabtree, and teacher Shannon Foster
Courtney Fisher, Eric McCartt, Elsa Dishmond, and Dallas Koger
Mike Cooksey, Lily Worley, Hannah Smith, Missy Jones
Brianna Bybee, Dessaray Corter, and Mary Tucker
Whitney Lester, Naomi Hall, and Katelynn Gregory