Mary learners


“The government has CTS courses in finance and they are offered here at St.Mary’s,” said Siemens.“In Foods specifically we do a cost analysis of each recipe that students make. Before they make the recipe they must calcu- late the cost of the recipe and decide if it is more economical to buy the food made from a store or restaurant or to make it at home. I think it is important that students realize that the food in their home does have a cost associ- ated with it, and to consider the economics behind cooking at home versus convenience foods which are marketed to us a lot, or restau- rants.”


“I think the Fashion courses have lost some


relevance due to the economics behind the industry,”continued Siemens.“When making items,material now to buy is very expensive and when you consider the time involved to make items it is cheaper to go buy items in the store now. It's not uncommon to be able to buy shirts for $5-$10 and you can't buy enough material to even make a shirt for that price.” Siemens still sees great value in the skills and


life lessons being passed on to students through the CTS program. “I think food is always going to be relevant. Students love foods as it is very hands on, they are able to look for recipes, or bring in their


favourite recipes from home and share them with their classmates. There is such a variety in the types of courses offered that they can choose areas that they find inter- esting or the types of foods they enjoy eating. Each module brings new ideas to foods and helps expand their knowledge. I find it allows them confidence and I hear parents say that their student comes home and wants to prepare food at home. Foods really requires them to be critical


thinkers, they have to look at what they made when it doesn't turn out how they expected and think about what did they not do right,how would they change it next time. It teaches them important life skills that are important for them to be inde- pendent in the real world. One day they will have to manage their pay cheques and how much they can spend on food. I hope they walk away knowing that it's cheaper and healthier to make food at home from scratch and that they have the skills and knowledge to tackle any recipe they may want to.”


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insight magazine march 2019 - 13


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