Culinary Arts March Article
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Culinary Arts students have been progressing quickly and are now comfortable with most cooking methods. In the second half of February, the class focused on seafood cookery and balancing flavors. To learn about cooking seafood, students made recipes such as coconut crusted tilapia, cajun shrimp and rice, and homemade sushi. Balancing flavors is an essential culinary skill, and students practiced this concept through a variety of recipes. These included a bistro salad with apple cider vinaigrette, candied walnuts, apples, and marinated pork, as well as sweet and sour chicken with rice.
In the first half of March, students will learn about cooking with fruit and international cuisine. They practice fruit cookery by preparing recipes such as banana cream pie, strawberry shortcake, and pineapple salsa. Our international cuisine unit consists of students choosing a country which they will present to the entire class about. They discuss their country's cuisine, then we prepare a recipe from that country. This exposes students to unique dishes and aspects of culinary arts they are unfamiliar with.