Culinary Arts Nov/Dec Article
Launch the media gallery 1 playerIn the second half of November, Culinary Arts continued advancing their knowledge and skills. They learned about soup preparation, including cream soups, bisques, and chowders. In this unit, students completed the following lab activities: chili, french onion, chicken noodle, and potato corn chowder. In the first half of December, students learned how to prepare sauces and cook with herbs and spices. These units included lab activities such as homemade macaroni and cheese, teriyaki sauce, and Italian herb flatbread.