Welcome to Spring Semester! Students concentrated heavily on Baking and Pastry skills during fall semester, learning to prepare yeast doughs, quick breads, cookies, cakes, custards and creams. This semester students will focus on savory cooking techniques, starting with stocks, progressing to soups, meat cookery, vegetable cookery, potatoes, pasta, and grains cooking, and sauces. We will also practice à la carte cooking, service, and international foods.
10 students will be competing in regional Skills USA competitions, in the following categories: Culinary Arts, Commercial Baking, Service, and General Skills.
To prepare students for the judging aspect of the competition, competing students will judge a competition this Monday, January 14th, among 6 professional chefs, in our kitchen!! Please join us! 5:30 pm-7:00 pm.