LIVERMORE FALLS — The smell of cooking bacon wafted through the hallway Wednesday on the main floor of Livermore Falls High School.

Inside Classroom 9, 16-year-old Kendra Littler stood over a frying pan, using metal tongs to move the bacon with her right hand, her left hand held the handle of the pan steady.

Littler had just turned to tell family and consumer science teacher Amanda Pelkey that a couple of pieces of bacon burned in the first batch she cooked.

Pelkey told her not to worry, some people like their bacon crunchy.

Littler, a high school student in the alternative education program, is learning to cook like others in the middle and high school programs.

It is their eighth week of classes under the guidance of Pelkey and alternative education instructors Chris Ellingwood and Bryana Chapman.

They’re honing their cooking skills, which for some were nonexistent until this class. Their aim is to put on a free Community Appreciation Luncheon for residents of Jay, Livermore and Livermore Falls.

Students and teachers will be sitting down soon to determine the menu for the meal, which will be served from 11:30 a.m. to 2 p.m., or until food is gone, on Saturday, April 16, at the high school cafeteria.

Pelkey and Ellingwood received a grant for the cooperative venture.

Littler said she had little practice in cooking until she took the class.

“I’ve done some mac and cheese and I cook a mean bowl of cereal but that’s about it,” she said.

Beside her on the next stove burner sat a pot of hamburg tortellini soup.

In the kitchen space behind her, corn chowder was getting some attention.

Matt Berry, 16, said he and Phillip Cardwell, 15, made the chowder.

“It was pretty easy to make,” Berry said.

He has a little experience cooking with his stepfather, he said.

“He’s a good cook,” Berry said.

“This is all practice,” high school teacher Ellingwood said.

The additional Healthy Eating class allows them to understand and appreciate the value of cooking from scratch as opposed to purchasing and eating processed foods or foods that are easily cooked in the microwave, he said. Students have been learning to make items such as ziti, meat/cheese/vegetable lasagnas, homemade pizzas, and soups and stews. The next class will cover making bread.

The luncheon is a way to give back to the community, Ellingwood said.

After students choose the menu, they’ll make a budget and go to Hannaford to buy the groceries with gift cards bought with grant money.

Ben Blais, 14, ladled some corn chowder into a bowl.

They work in teams to do the cooking.

“When we get here Ms. Pelkey has the instructions already printed off. Then we do preparation and then cook,” Blais said. “We make it one day of class and the next time we eat. We’re pretty much preparing for the sixteenth.”

They’re excited about the dinner, Ellingwood said.

[email protected]