Students in SCI Waymart's NOCTI-ACF Cooks Level 2 had the 36-week course suspended in March 2020 due to COVID-19. When in-person instruction resumed in July 2021, the students learned how to grow their own produce using hydroponics. The hydroponic system was funded by the Carl J. Perkins Grant.
Hydroponics is a type of horticulture and a subset of hydroculture that involves growing plants without soil by using mineral nutrient solutions in an aqueous solvent.
Upon successfully growing produce, students reflected on the program. At least one skeptic was impressed with the results. "My initial thought of hydroponics was it was not worth it and was just another way to get people to go green," one said.
Another was intrigued by learning a new way to grow food.
"I had never heard of hydroponics. My first thought was that I can't believe more establishments don't look into using these systems."
Another student responded, "What is this thing? I have never seen or heard about it."
Under the careful guidance of Restaurant Trades Teacher James Mitchell, students record pH balances and monitored growth. Depending on the strip reading, minerals and/or hydrogen peroxide was added to the circulating water. Recording and analyzing data are transferrable skill sets that these students can use at reentrants.
After weeks of recording data, students acknowledged that they learned about "math and measuring" from the hands-on experience. When asked about additional skills that can be transferred, one student wrote: "Skills we can transfer are, we must be open to new techniques and not be so closed minded. Also, willing to try new things and find alternatives of how to benefit from their uses."
Acknowledging the importance of self-care and mental health, one student responded, "As a reentrant, hydroponics can be a hobby that I can use to relax myself and to learn patience and control."
Hydroponics has enhanced the students' experience in NOCTI-ACF Cooks Level 2 because it gives them a healthier alternative to ingredients used in dishes as well as a first-time experience for many tasting fresh spinaches, mesclun and parsley. Prior to the introduction of hydroponics, students relied on dried herbs to make and garnish dishes. Students are understanding that "hydroponics would be a great way for urban establishments to be able to more conveniently provide farm to table options even when there is little space and a fast pace."
NOCTI is the National Occupational Competency Testing Institute and ACF is the American Culinary Federation. Students who complete the course may pay for the test ($33), and earn a certificate in NOCTI-ACF Cooks Level 2 with a passing grade. If they score high enough, they receive a certificate that recommends they earn college credit for their score.