In recent weeks at our Cherry Hill campus, staff and students have been working diligently toward creating an appealing educational atmosphere. Creativity and “thinking outside the box” have become the epitome of lesson and activity planning while our country continues to battle the fight against the Covid-19 pandemic of 2020. Students are still attending in a hybrid, partial in-person/partial remote fashion. Though this can be a challenge for all participants, the push for engaging our students has never been greater.
Our school nurse, Ms. Sherrill Ciarrocca, has been employing our students to create informative videos and signage around the building and for use on our school website and social media. The involvement of the students has presented itself as a way for our youngsters to become more informed and knowledgeable about the risk factors and protective measures necessary for keeping our building safe. Staff and students continue to participate in a positive manner, with the use of PPE and practicing safe cleaning and sanitization processes. Thank you, Ms. Ciarrocca for your help and efforts in keeping Brookfield’s Cherry Hill campus a safe environment.
Brookfield Schools Annual Food Drive is proving to be a true success so far this school year. Each Friday, staff has been permitted to participate in a Dress-Down and Donate program in efforts to collect and assist those who are in need during this year’s holiday season. School Social Worker, Ms. Amy Kershner has headed this cause and has had a great deal of success thus far. Thank you so much, Ms. Kershner for your efforts in providing for our Brookfield community and family!
Our Culinary department is also currently working hard and preparing for the holiday season in order to bring some sense of spirit and normalcy to the program. Although catering and sales are not able to be offered at the moment, there is still an opportunity here, in-house, for our staff to purchase holiday cookies for themselves. The Culinary students have put together a small menu of items and have been practicing their baking skills in these last weeks in preparation for this occasion. The program has learned and is following all required state and health department guidelines in order for production to take place. Chef Shawn Harris truly believes that this small, yet celebratory (and safe!) activity will help to keep our youngsters in a positive mindset.
