Target 1. Student Centered Learning: FWSU students will engage in personalize learning involving collaborative inquiry, problem solving and creative learning opportunities.
Action Step: Highlight, create and model innovative learning opportunities that promote collaborative inquiry, problem solving and creativity for students and staff.
Indicator of Success: Students and staff will apply existing knowledge to create original works as a means of personal or group expression.
Students and staff have been treated to some new, creative, and healthy food options at BFA Fairfax during the start of this school year. Chef Jason Mashteare and his staff have been dishing up creative spins on classic cafeteria food, as well as offering some new options and flavors.
The focus on local products has been evident with items such as fresh corn on the cob, salad greens and vegetables, and the multiple ingredients found in Chef Jason’s soups, which have proven to be an enormous hit with students and staff alike.
On any given day, standard options include a fresh salad bar stocked with many local ingredients, a hot meal ranging from items such as taco bar or General Tso’s chicken, the deli bar for assorted made-to-order wraps and sandwiches, fresh made pizza, burgers (chicken, beef, or black bean), and to top it off, fresh made cookies and frozen yogurt.
When asked, student favorites have included a chipotle ranch flatbread, the baked potato bar, soups, honeydew melon, the fresh nacho cheese sauce, and corn dog muffins, to name a few.
We are all excited to see what Chef Jason and his staff will serve up next! Whatever it is, it certainly will come with a continued side of AWESOME!