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Welcome to the Hospitality, Tourism, and Recreation Showcase. Projects are arranged in the date that they were submitted.
To open a larger version of the students' projects, click on the title of the work, or on the image.
Andres Martinez, North Salinas High School, Restaurant Career
Throughout my time in the Restaurant Careers class, my favorite recipe that I learned was how to make pizza from scratch. I choose to make pizza whenever we have a chance to make a recipe of our choice, and I also made pizza for my semester final. The Vikings Pizza is extremely good and I have gotten multiple compliments from teachers at my school.
Submitted: 2/5/25
Accomplishments in Restaurant Careers
Ashley Garcia-Tinoco, North Salinas High School, Restaurant Careers
My favorite class is my Restaurant class because it builds me up and gives me valuable insights and knowledge into the business world and working world. It shows me how to prepare for that environment and how to succeed in it as well. I believe all the skills I learn will benefit me and show value to me as I continue to grow.
Submitted: 2/5/25
Andrew Hernandez, North Salinas High School, Restaurant Careers
Always pleased your guests. Sometimes in the kitchen we make mistakes or miscommunicate instructions. Oustanding guest service mean fixing any problems that occured and fix them right away.
Submitted: 2/6/25
Kimora Limas, Genesis Bello, Gabriella Silva, Seaside High School, Culinary Arts
This piece is something we made in culinary, after we had made it we took a photo and displayed it beautifully with the recipe on the side.
Submitted: 3/6/25
Nestor Anaya Reyes, North Salinas High School, Restaurant Careers
Flag Sauce also called "Pico de Gallo" is refreshing and healthy. It's used in Mexican cuisine on a variety of dishes. When preparing Flag Sauce you bring spice, acidity and balance, low in calories, fat and sodium, a great addition to your favorite dishes. In class I prepare Flag Sauce to top nachos, tacos and tostadas.
Submitted: 3/8/25
Serve, Smile, and be Chivalrous
Ethan Torres, North Salinas High School, Restaurant Careers
Servers should be polite, friendly, and professional when greeting guests. Encourage your own staff member to use phrases like "Welcome, Good evening, How May assist you? Always greet customers with a smile and attention.
Submitted: 3/31/25
Brenda Topete, North Salinas High School, Restaurant Careers
This video is a demonstration on how to properly clean and sanitize our sinks. It is important to think of our sinks as a big dish. They must be cleaned before washing vegetables and washing your dishes. Having a clean sink is the foundation of cleanliness and food safety.
Submitted: 4/1/25
Antonio Montes, North Salinas High School, Restaurant Careers
This has been my favorite chocolate chip cookie recipe. It's fast and easy to make. When you eat them your mouth melts with the soft chocolate and the sugar content it's just enough. Restaurant Careers class is fun, educational and has improved my overall culinary abilities.
Submitted: 4/2/25
Andrea Solano, North Salinas High School, Restaurant Careers
How to set a proper table is very important to the meal you are serving as it sets the tone for the meal. Upon first glance, you can tell by the table setting if a meal is casual or formal. A well laid table shows people that they are important enough to you to set your table properly. Table setting is also practical, you have all you need handy. .
Submitted: 4/2/25
Andre Lizaola, North Salinas High School, Restaurant Careers
This video demonstrates the safety that is mandatory for the culinary industry. You always want to be safe from any bad bacteria build up in your kitchen. This video shows how to properly do a 2-step clean on a surface before cooking to leave it safely clean!
Submitted: 4/2/25
Angel Aragon, North Salinas High School, Restaurant Careers
A video showcasing how to do two different napkin folds for the restaurant careers CTE class in the hospitality sector as well as a short explanation as to why knowing how to fold napkins is important. I demonstrated how to make the pyramid fold as well as the bishop's hat fold.
Submitted: 4/2/25
Ivan Yovanni Urena, North Salinas High School, Restaurant Careers
The work that i showed is an omelet with mushrooms, onions, bell peppers , and green onions. In the images seen on the page that i have put, I sauteed the mushroomes,onions, and bell peppers together for the filling of the omelet. I later cooked the egg and added all the ingredients inside the omelet and i folded it together and placed on a plate.
Submitted: 4/3/25
Alina Tejada, North Salinas High School, Restaurant Careers
To properly serve a customer in a restaurant you must greet them warmly and guide them to their table. Placing each dish in front of the guest is important so make sure that it is positioned correctly. You should always serve the food on the left & remove the food from the right and most importantly don´t forget to remove all crumbs from the table.
Submitted: 4/2/25
Zackariah Perez-Lamere, North Salinas High School, Restaurant Careers
A French omelette, is a tidy package of finesse and delicacy. It's exterior is smooth as silk, its inside moist and creamy, the heat had to be high the whole time, with temperature controlled by moving the pan on and off of it. The pan had to be just hot enough that you couldn't press the back of your fingers on it for more than half a second.
Submitted: 4/2/25
Brassica Oleracea-Genetically Modified Organism
Connor B'jorn, Salinas High School, Advanced Culinary Food Science
This is a project that we had to present in class in regards to genetically modified foods. It was group project and we had to do research about GMO's and the reason behind the GMO and possible health benefits if any. By doing this presentation I learned that about 15 vegetables came the product from the wild mustard (Brassica Oleracea) plant.
Submitted: 4/4/25
Genetically Modified(GMO's) Bananas
Angel Zamora Rocha, Christiann Reyez, & Stephanie Santiago Martinez, North Salinas High School, Advanced Culinary Food Science
Bananas began to get modified because of fungal diseases like Panama Tropical Race 4 (TR4). Panama Tropical Race 4 is a soil-borne fungal disease devastating to banana and plantain production, affecting the vascular system and causing plant death. Another reason is for it’s nutritional value. .
Submitted: 4/4/25
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