High school students improve their English, culinary skills

Hernaldo Molina, left, and Veronica Narvaez, right, prepare repochetas, which are fried tortillas covered with refried beans, sliced cabbage and mozzarella cheese. Repocheta, a Nicaraguan dish, was selected and studied as part of the ethnobotany unit studied in the English Speakers of Other Languages class at Jefferson City High School taught by Melanie Fraga.

Hernaldo Molina, left, and Veronica Narvaez, right, prepare repochetas, which are fried tortillas covered with refried beans, sliced cabbage and mozzarella cheese. Repocheta, a Nicaraguan dish, was selected and studied as part of the ethnobotany unit studied in the English Speakers of Other Languages class at Jefferson City High School taught by Melanie Fraga. Photo by Julie Smith.

By Michelle Brooks

Thursday, December 2, 2010

Making the food was the easy part of students' culinary demonstration this week in Melanie Fraga’s English Speakers of Other Languages (ESOL) class at Jefferson City High School.

Speaking in English to describe what they’re doing and the items they used was the challenge.

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This is the last project for the class’ unit on ethnobotany. But the process has been significant in helping the students retain new vocabulary.

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