Students in Mrs. Boehm’s Culinary Arts III class spent three days planning and creating a five-course luncheon meal that was served to teachers and guests. The luncheon menu consisted of panko crusted fried macaroni and cheese appetizers followed by a cold strawberry bisque topped with mint. The next course was a salad of mixed spring greens with red and orange peppers, purple onions, and homemade croutons. The main course consisted of a turkey roulade filled with cheese, ham, and asparagus on a bed of rice with carmalized onion. The final dessert course was rich chocolate cake with both fudge sauce and strawberry coulis.
The Culinary Arts III team exhibited professionalism and decorum along with excellent time management and food preparation skills.
The Eagle's Eye 