Culinary I

This week our students worked on their final mother sauce, the “Veloute Sauce”. This sauce is used for all gravies, so we took the opportunity to make a “Shepherd’s Pie”. This practicum was a three day practicum , allowing them to work on their communication and teamwork skills.

As we look ahead into next week, our culinary I students will learn about the characteristics of soups. This unit will delve into the various soups and the preparation of these soups. This unit will incorporate two soups, the first is a Tomato and basil soup with grilled cheese. The second and final soup will embrace various strategies as we will embark on making a Chicken Tortilla Soup with fresh Tortilla Chips.

Also, the culinary club in collaboration with students in Advanced culinary and culinary I will be hosting a “Valentine’s Day dinner” on February 7, 2023. Dinner is anticipated to begin at 6:00pm. The menu will consist of the following per table:
Bread basket: Freshly baked bread with a compound butter and volcanic salt.
Appetizer: Margherita Pizza
Salad: Strawberry salad with a strawberry vinaigrette
Entre: Chicken Parmesian with fettuccine
Dessert: Lava cake with a salted caramel drizzle and ice cream
Beverages: water and lemonade

The cost for this event is $30.00 per person. Seats are limited for this event as we will only be able to accommodate no more than 54 guests. For your convenience, a formstack for this event is below.
https://yqysjrrxph.formstack.com/forms/valentinesdinner