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LOWER LAKE, Calif. – Joe Parker has certainly made his mark on the culinary program at Lower Lake High.
What for many years was operated as a mom and pop-style kitchen under Hazel Wohle has had a makeover to a more commercial style kitchen environment.
Parker has transformed not only the looks of the classroom, but with it is transforming the program to make the students employable in the food service industry.
Parker credited Wohle for the development of a quality program and is thankful that she left him well educated advanced students with which he could work.
The culinary arts have always been a passion of Parker’s. He’s taught for 14 years, including six years in Anaheim where he taught home economics/culinary arts to football players.
At Lower Lake, he’s making plans to articulate with the culinary programs at community and junior colleges, including Yuba College of Clearlake.
He’s also encouraging students to participate in community activities, such as the “Iron Chef” event at Steele Winery, which has led students to internships at places like Chic le Chef.
A goal of Parker’s is to incorporate local vendors and supplies into the program to teach students sustainability in the food industry.
Future desires at Lower Lake include the development of a school garden so students can cook with fresh seasonal ingredients, a lunch service restaurant open to the public and the expansion of the program to include a pastry class.
Parker teaches both Beginning Culinary and ROP Advanced Culinary. In the beginning classes, students learn the basics of cooking, tool/equipment identification, safety, food sanitation and menu planning.
The advanced classes work to provide quality meals that are prepared three days a week for sale to employees at the high school, elementary school and Konocti District Office.
Tuesday through Thursday students prepare anywhere from 40 to 70 meals, plus additional for meals for the culinary students to consume as educational enrichment and quality control.
Students in the advanced classes are involved in all aspects of the mini business including menu planning, recipe design, serving, deliveries and, of course, clean up and dishes.
According to senior student Destiny Purdum, Parker allows the students to create the menu on their own with little interference other than staying within the budget.
Students are not only creating marvelous meals such as savory pork roast with steamed vegetables and scalloped potatoes; some are taking their skills to competition.
Last year Jayme Weiper took fourth place in the state Skills USA culinary competition in San Diego. This year, five students in the ROP Culinary classes will be raising funds to attend the regional competition in the spring.
A large majority of the students in the ROP Culinary class plan to continue in the Hospitality and Tourism Pathway upon graduation.
It is hoped that the program at Lower Lake High will lay a strong foundation for them to be both successful and employable in their future endeavors.
If you would like more information on the Hospitality and Tourism Pathway at Lower Lake High, please contact Joe Parker at 707-994-6471 or This email address is being protected from spambots. You need JavaScript enabled to view it..
