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Culinary Arts Mar/Apr Article

In the second half of March, students focused on cooking with fruit as well as other advanced baking concepts. Recipes included banana cream pie and strawberry shortcake. Students also began attending job shadows in March, providing them a valuable opportunity to learn from individuals and businesses in the food service industry. In April, students have practiced appetizer and hors d'oeuvres preparation, including recipes such as crab rangoons and teriyaki meatballs. Additionally, students have begun preparing for the Mock Restaurant event, which will take place in the second week of May. Each student will be encouraged to invite two family members to attend the Mock Restaurant and will be served a three course meal, prepared to order entirely by students.