Culinary Arts Oct/Nov Article
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During the second half of October, Culinary Arts students focused on protein cookery, specifically beef and pork. During the beef unit, students learned about various cuts of beef, their characteristics, and appropriate cooking methods. Students applied their knowledge through hands-on lab activities, preparing dishes such as Mongolian beef, stuffed burgers, and meatballs. During the pork unit, students explored different cuts of pork and prepared a variety of dishes, including pork fried rice and ham breakfast burritos.
During the first half of November, students will be introduced to baking. They will learn about the functions of common baking ingredients, measuring techniques, and the difference between yeast and quick breads. Students will apply these concepts through hands-on labs, developing their skills in mixing, kneading, shaping, and baking a variety of products. Emphasis will be placed on accuracy, following recipes, and understanding the science behind successful baking.