Erupting Volcanoes, Culinary Creations, and Caterpillars Highlight Casey-Westfield Spring Academics

Article Summary: The Casey-Westfield Board of Education reviewed highly detailed academic reports highlighting a surge of hands-on learning experiences across the district, ranging from explosive 6th-grade science experiments to intricate high school culinary arts projects.

Casey-Westfield Academic Key Points:

• Sixth-grade science students built and erupted volcanoes using a variety of chemical reactions, including “elephant toothpaste” and Mentos with soda.

• First-grade students received live caterpillars from the “Ag in the Classroom” program to observe the life cycle of the Painted Lady Butterfly.

• High school Life Management and Culinary Arts students practiced grocery budgeting and prepared complex meals, including pork fried rice and carrot cakes.

The Casey-Westfield Board of Education on Monday, April 20, 2026, reviewed comprehensive building reports detailing a wide array of hands-on, experiential learning projects currently engaging students across all grade levels this spring.

At Monroe Elementary, science took center stage for the 6th-grade class as they wrapped up their “Forces that Shape Earth” chapter. To demonstrate their understanding of different types of volcanoes, students worked in pairs to research various chemical eruptions. The students then built physical volcano models and erupted them on a Friday for other elementary classes to witness. Eruption methods ranged from traditional baking soda and vinegar to more explosive combinations like soda and Mentos, ketchup and yeast, and “elephant toothpaste.”

Nature is also making its way into the 1st-grade classrooms. The “Ag in the Classroom” program recently donated live caterpillars to the students, allowing them to closely monitor the insects as they undergo metamorphosis into Painted Lady Butterflies.

At the Junior/Senior High School, Mrs. Strohm’s Life Management and Culinary Arts classes are bridging the gap between academics and crucial adult life skills. Following a unit on credit cards, Life Management students have transitioned to practicing smart grocery shopping and effective household budgeting.

In the culinary kitchens, students are putting theory into practice. Culinary Arts II students recently concluded a unit on beef and transitioned to pork, kicking off the week by preparing pork fried rice. Culinary Arts I students explored the diversity of fruits and vegetables by cooking a hearty beef vegetable soup and baking fresh fruit pizzas. Meanwhile, the Baking and Pastry students successfully wrapped up a round of from-scratch carrot cakes, with pound cakes slated for the following week.

“I am pleased to share that every student has received excellent performance reviews from their respective employers,” Mrs. Strohm noted in her update regarding the high school’s work program, where she is currently conducting final site visits.