Get ready for your mouths to water and your stomachs to growl because the Culinary classes have been very busy learning new techniques and preparing delicious meals and cakes.
The Culinary II students practiced their skills with batonnet, julienne, dice and brunoise knife cuts!
The Advanced Culinary class had the opportunity to learn about MREs (Meals Ready to Eat) from local National Guard recruiters. Each student selected an MRE and prepared the dish based on their own flavor profiles. Thank you National Guard for your visit.
Advanced Culinary students learned how to make a Chicken Cordon Bleu with a sauteed potato and mornay sauce. Students have been learning about a roulade technique and the Mother and Daughter sauces within culinary.
And to top it all off, the Baking & Pastry class learned how to create a single layer carrot cake in class. These were decorated with a cream cheese frosting and devoured within minutes!
