Culinary Arts Sept/Oct. Article
Launch the media gallery 1 player
During the second half of September, Culinary Arts students reviewed food safety and sanitation concepts in preparation for the industry-recognized Food Manager exam. An impressive 92% of students passed the exam and earned their Food Manager certification, an increase from previous years.
Students also began learning and applying a variety of cooking methods through hands-on kitchen labs. For example, students practiced steaming by preparing Asian-style steamed dumplings and developed their poaching skills by making yam hash topped with a poached egg.
During the first half of October, students will shift their focus to vegetable and chicken cookery. The vegetable cookery unit will give students opportunities to practice proper preparation and cooking techniques through recipes such as veggie flatbread and tomatillo salsa. The chicken cookery unit will build on those skills with dishes such as chicken Parmesan and homemade chicken pot pie.