Culinary Arts Oct/Nov Article
In the second half of October, students learned how to cook with protein. To learn about chicken cookery, students prepared dishes such as chicken parmesan, chicken sopes, and chicken pot pie. To practice pork cookery, students prepared recipes including pork pineapple kebabs, pork fried rice, and biscuits and sausage gravy. To learn about beef cookery, students prepared Mongolian beef, beef enchiladas, and stuffed hamburgers. In the first half of November, students will further develop their baking skills and learn about cooking starches such as rice and grains.