Culinary Arts

Our students enjoyed making a variety of culinary masterpieces throughout the year from all of the food groups.

Student's enjoyed learning the proper preparation techniques for cooking pasta and rice!

One of our favorite labs was making a copycat Panera Bread Broccoli and Cheese Soup.

Protein Unit: Eggs - A great way to start your morning is with an omelet. Students were given the opportunity to create the omelet of their choice with a variety of ingredients (vegetables, cheeses, and meats).

Have you ever tried a Buddha Bowl? A Buddha Bowl is an "all in one dish" which contains a variety of the foods groups, and is generally on the healthy side. Our students made a vegan version using chickpeas for protein, sweet potatoes with nutritional yeast for add B vitamins and a cheesy flavor, as well as kale and red onions for vegetables, quinoa as a whole grain, and avocado for a healthy fat.

To "lighten up" a typically "heavy" meal, students modified a traditional pasta with meat sauce recipe to include zucchini noodles and ground turkey as the meat sauce.

Student in Culinary 2 prepared a variety of appetizers, some of which they had never heard of or tried before, like Rumaki. Rumaki are bacon wrapped water chestnuts that get baked and then basted with a homemade barbeque sauce, and then baked again. These appetizers would be great at a New Years Eve Party or a Super Bowl Party!

The Culinary 2 curriculum is based around International Cooking. Here is a sample of some of the labs the students prepare throughout the year.

Students in Culinary 2 even gave sushi prep a try!