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Career & Technical Education Consortium



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Culinary Arts Nov/Dec Article

In the month of November, students became proficient with beef, pork and chicken cookery through recipes such as teriyaki meatballs, chicken parmesan, and stuffed burgers. This week, students are learning how to prepare soups, including french onion, chili, chicken noodle, and potato corn chowder. In December, students will learn how to prepare sauces, which is an essential culinary skill. Students will also learn how to utilize fresh and dried herbs and spices.