The Online Edition of the Annandale High School Newspaper.

The A-Blast

The Online Edition of the Annandale High School Newspaper.

The A-Blast

The Online Edition of the Annandale High School Newspaper.

The A-Blast

Culinary arts department cooks up tasty treats for honor roll students

Receiving report cards is always a nerve-wracking time. A time filled with anticipation and the fear of those “dreadful” grades. And when opened, it is a moment that leaves one with the feeling of either success or regret.

The honor roll at AHS consists of students who got all A’s and B’s for the quarter. “Making the honor roll is hard, but will be worthwhile in the long run,” said sophomore Danielle Turner.

 

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AHS has built a tradition of rewarding its honor roll students with a breakfast. Principal John Ponton said “The honor roll breakfast has been here every year since before I got here five years ago.” Ponton expressed that he felt as though the breakfast was more of recognition for the hard work and achievements of the students rather than a motivational technique. “I don’t think it’s an incentive; there are other types of incentives,” he said. These incentives consist mainly of just getting good grades for things like college and allowing students to stay in certain clubs, like NHS. Ponton also conveyed that the breakfast is a “social thing,” too. Students tend to enjoy being with their friends and not having to go to class.

 

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The breakfast is held for only the first three quarters of each year, because the report cards for the fourth quarter come out after school has already ended. The first quarter breakfast will be held this Friday, November 20 during flex. An e-mail was sent out to teachers with a list of students who were on honor roll. Students on the list will obtain a specified paper allowing them access the cafeteria and enjoy the delectable treats.

 

AHS Culinary Arts teacher Christine Gloninger, affectionately known by her students as Chef G, and her students have spent about a week preparing the food for the occasion. “This is the third year my classes having been making the breakfast,” said Gloninger. The students from her three classes not only make the breakfast, but will also serve it. The variety of food to be served includes fresh biscuits, doughnuts, danishes and muffins. To be healthy the students will also be serving fresh fruits, such as strawberries, blackberries, blueberries and cantaloupe. “We’re very busy” Gloninger said, “but [my students] enjoy being there.”

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Culinary arts department cooks up tasty treats for honor roll students