From Farm to Fork: Building Skills, Careers, and Confidence at OSTC Northwest

Students at Oakland Schools Technical Campus – Northwest recently brought learning full circle through a collaborative Farm to Fork project that connected the Agriscience and Culinary Arts programs, blending technical instruction with essential career-ready skills.

The project began in Agriscience, where students raised chicks for 10 to 12 weeks. Through daily care and monitoring, students developed personal responsibility, consistency, and time-management skills while learning best practices in animal care and agricultural production. Their work culminated in participation in a local FFA competition, where students confidently presented their animals and demonstrated their knowledge of poultry science.

Following the competition, the project transitioned from the farm to the kitchen. Agriscience and Culinary Arts students partnered to design and prepare chicken-based recipes, working side by side to bring the products from production to plate. The collaboration required clear communication, teamwork, and problem-solving as students coordinated tasks and navigated real-world challenges.

Culinary students gained firsthand insight into poultry production, animal welfare, and ethical agricultural practices, while Agriscience students learned about food preparation, presentation, and how agricultural products are transformed into consumer-ready meals. Throughout the process, students strengthened skills in collaboration, adaptability, and professionalism.