In Marlee Barton’s program, which is relatively new, she strives to bring real-world culinary experiences to her classes through informative guest speakers who provide students with practical knowledge and experiences in the culinary field. For instance, Barton invited a local herb/spice-store owner to lecture on various flavors and smells of which many students were completely unfamiliar. Field trips to area restaurants and hotels to observe operations are another tool Barton uses to create better understanding of a career in hospitality.

Barton teaches a wide variety of culinary classes and incorporates work-based learning in many. This includes a student-based catering business for the staff and community, as well as making cookies for the district’s elementary schools. Students are involved in the selection of foods, recipe creation and cost analysis for profit determination, providing experience in planning for both large- and small-quantity food production.