09/05/2026
🍴 It’s been a busy week in Culinary Arts! 👩🍳👨🍳
Our students have been learning, tasting, and putting their skills into practice across all of our classes!
🥪 Second-semester students focused on sandwiches, dips, and hors d’oeuvres. They practiced making sandwiches to order, giving them hands-on experience following individual requests while working on organization, preparation, portioning, and presentation.
🥗 Third-semester students explored nutrition and dietary needs, learning how chefs must consider nutrition, allergies, intolerances, and dietary restrictions when developing recipes and preparing food. They put those lessons into practice by creating dishes that met different dietary needs.
🌿 Our Dual Credit students put their senses to work while learning about herbs and spices! They tasted and identified different flavors and aromas, explored how seasonings affect food, and learned just how important proper seasoning is when building flavor.
From understanding who we are cooking for, to preparing food to order, to learning how to build flavor, every lab gives our students another skill they can carry into the industry.
We love seeing our students learn through hands-on experiences—and have a little fun along the way! ❤️
👨🍳 Real skills. Real food. Real-world experience.
