10/08/2026
Our Culinary students put their skills to work this week! Yesterday, students learned how to properly fabricate a pork loin, developing important hands-on skills in meat fabrication, knife safety, and portioning. Today, they took that learning one step further by using the cubed pork to create a delicious Cajun pasta dish.
From breaking down the meat to turning it into a finished meal, students experienced the entire process from preparation to plate. These hands-on experiences give our students valuable real-world culinary skills while building confidence, teamwork, and a deeper understanding of where their food comes from.