CULINARY

Everything I've learned during my Program:

Knife Skills How Food Factories Operate Sautéing Vegetables Baking Desserts & Decorating Meat Fabrication

I attended a master class at East Lake Golf Club, where I learned valuable culinary skills. During the program, I earned my ServSafe Food Handler certification and was recognized as Student of the Month during one of the eight weeks. At the end of the program, I received a Star Award for demonstrating leadership and continued growth.

Meat Fabrication Project

In this project, I mastered the technique of breaking down a whole chicken into its primary cuts while maintaining knife safety and precision. The purpose of this project was to develop professional boning knife skills and understand poultry anatomy. Through this process, I improved my attention to detail and gained the technical skills.

Menu Creation Project

I assisted with preparing and plating menu items for members at the golf club restaurant. I learned about presentation, consistency, and following professional standards to make each dish appealing and restaurant-ready. This experience strengthened my attention to detail, teamwork, and ability to work efficiently.

Beef Factory

Inland Seafood Factory

END OF THE CLASS PROJECT

The purpose of this project was to demonstrate our cooking skills, teamwork, and ability to prepare a high-quality dish for the end-of-year banquet. My group and I made Salmon Wellington by prepping the ingredients the day before and cooking it on the day of the event in front of parents and former teachers. Through this experience, I learned the importance of preparation, time management, and working effectively as a team under pressure