Healthy Living Class Builds Independent Living, Nutrition, and Employability Skills
Six students are participating in the Healthy Living class offered on Thursdays through a partnership between Surry Community College and the N.C. Cooperative Extension.
Five of the students are enrolled in the Creating Successful Learners (CSL) Program at the Surry Community College’s Dobson Campus. The sixth student previously attended CSL for four years and is now enrolled in curriculum classes at the college.
CSL is an academic program that includes reading, math, health and nutrition, creative writing, social studies, and science. The program also helps students strengthen their communication, independent living, and employability skills.
In addition to building greater independence, the Healthy Living class introduces students to foundational knowledge and skills used in food service careers. Through hands-on activities, students practice kitchen safety, food preparation, measuring ingredients, following recipes, budgeting, teamwork, customer service, and completing tasks in the correct order. These experiences allow students to explore food service as a possible career while developing practical skills they can use at home, at work, and in the community.
Students can earn a certificate from N.C. Cooperative Extension by completing at least seven sessions.
“My favorite part of teaching this class is the fact that I get to cook and teach at the same time,” said Nichole Shores, SCC College and Career Readiness instructor.
Shores said the students have made significant progress since beginning the course. Some have never used a can opener before and are now learning to safely cut vegetables and prepare complete meals. Shores co-teaches the class with Abigail Moore, an educator with N.C. Cooperative Extension’s Expanded Food and Nutrition Education Program.
The course was first offered in spring 2026 with six students. Five of those students returned for this semester’s class.
“As long as they want to cook, I’ll keep teaching them,” Shores said.
Each week, students prepare a new recipe. They begin by learning about the nutritional value of the ingredients and comparing the nutrition and cost of homemade meals with processed alternatives. Next, they “shop” for groceries and create a budget for the meal.
The classroom becomes a mock grocery store, where students take turns serving as cashiers, store employees, and shoppers. Before cooking, they must arrange the steps of the recipe in the correct order. Then, they work together to prepare the meal.
A graduation ceremony for these students is planned for December 10. Anyone interested in the spring session may contact Nichole Shores at shoresrn@surry.edu for more information.
