The smell of cinnamon and sugar drifted through the halls of Oxford High School as the Oxford LOFT program made apple pies as a fundraiser on Friday, Nov. 6.
Each student participated in a different aspect of pie making. Some students helped peel and cut the apples, while others mixed the ingredients together.
The filling was sent to a third group of students who constructed the pie. It was then placed in a box and sent to a freezer in preparation of the kids hand-delivering the frozen pies on Monday, Nov. 9.
The students made 100 pies under the watchful eye of Jeanne DiCicco, who leads the program, and her father Paul Pecoraro, whose recipe they used.
The pies were more than just a fundraiser. It reinforced everything DiCicco has been teaching her students in the classroom.
‘It gives me an opportunity to take everything that I’ve taught the kids and puts everything into motion,? said DiCicco.
According to DiCicco, the post secondary high school program is made up of 10 cognitive impaired 18-26 year-old’s. Her main teaching focus is working on life skills that they need.
Within the program, the students are taught independent living, daily living skills and how to function in the community and society.
‘Everything we are teaching them here is what we are doing in this whole pie activity…we sent everyone out to sell the pies, we took orders, the kids went grocery shopping, they picked out all the ingredients for the pies. We went out and got donations for everything, so they learned how to talk to people and tell them why they wanted to do these things. Then they put it all together,? said DiCicco.
Her father, Papa Paul, wanted to come in and help teach the kids how to make the pies.
Throughout the entire process, the students were learning how to work in a business atmosphere. They developed an idea, executed it and followed through on delivering the product.
Numerous volunteers from around the school and the community stepped up to help make the pies. Neise Marie Catering, Chef Juan Martinez and numerous volunteers helped make the pies. They included DiCicco’s two Para professionals Kathy Stull and Carolyn Hicks, DiCicco’s daughters Toni-Lynn and Taylor, DiCicco’s mother Linda Pecocraro and Kathy Stull’s mother Velma Fellows.
Martinez also cooked a gourmet lunch for all of the students and volunteers.
Meijer donated a gift certificate, Blake’s Apple Orchard donated all of the apples, the high school donated the supplies and money for the food and Elias Brothers donated the boxes.
The fundraiser made over $800 for the program, which will be put towards an end of the year activity.
DiCicco would like to issue a big thank you for all the support the program has received in the community.
‘Every person in this district and community has been extremely supportive…I go home and I tell them all the time that I’ve never been anywhere where I have had that much support.? money for the food and Elias Brothers donated the boxes.
The fundraiser made over $800 for the program, which will be put towards an end of the year activity.
DiCicco would like to issue a big thank you for all the support the program has received in the community.
‘Every person in this district and community has been extremely supportive…I go home and I tell them all the time that I’ve never been anywhere where I have had that much support.?