Culinary Arts Nov/Dec Article
In the second half of November, Culinary Arts students learned how to prepare starches, including recipes such as risotto, moroccan chicken and jasmine, and cheddar bacon corn muffins. The following week, students learned about soup preparation. They cooked chili, potato corn chowder, chicken noodle, and chicken dumpling soups, all from scratch. In the first half of December, students will learn how to prepare sauces, cook with herbs and spices, and practice the many ways potatoes can be prepared.