KHS Culinary Arts

As we wrap up the school year, the Culinary Occupations 1 students explored the role wheat gluten plays in the formation of bread dough. They washed the starch out of their doughs, baked them, sliced them open to observe the structure, and finally examined the gluten formations under a microscope.

The objective is for students to better understand the importance of proper mixing techniques and ingredient options when making yeast bread doughs. All in all, a fun and enlightening experience!

Thank you Blue Spruce Bakery & General Store for the tour and demonstrations today. You are a true inspiration!

Homemade apps in the KHS Cuminary Lab today. That is some serious cheese pull!

Our Culinary Occupations class is working on Korean Beef Lettuce Wraps and learning proper food handling of ready-to-eat (RTE) foods. So far, so good!

Over the past few days, our students participated in King Arthur Baking Company’s Bake for Good program. This outreach program gives Culinary Arts students the opportunity to work with Kewanee High School Key Club, who does an amazing job putting together Good Fellows Baskets and distributes to those in need.

All Kewanee High School Culinary Arts classes learned how to make dinner rolls from scratch and package them for the project. King Arthur donates all the ingredients and materials. Thank you King Arthur Baking Company and Key Club. You are amazing!

King Arthur Baking Company

www.kingarthurbaking.com/bakeforgood

Congratulations to forty-four KHS Culinary Arts students who earned their Illinois Food Handler Training Certificates this semester. This certification is a requirement for anyone who works at restaurants, grocery stores, or other food service establishments.

Thank you to Kewanee McDonald's for covering the certification fee and to the Health Department of Henry & Stark Counties for providing the training sessions. We appreciate you!

From November 10-14, KHS Culinary Art students learned all about pork. With a visit from Brad Whitcher of Sav-a-Lot Kewanee, they got a demonstration about primal and sub primal cuts. They finished the week creating their seasoned pork loin chops and country style pork ribs. Thanks to Brad, Sav-a-Lot, and Illinois Pork Producers who provided a grant to pay for the pork.

Happy Homecoming Week from Linguini, Remy, and the KHS Family & Consumer Science Department!

On Monday, September 29th, Weaver's Fresh Food & Drink hosted the KHS Culinary Occupations class. The class has been learning about all it takes to operate a high-volume restaurant. Students got a tour from back-of-house to front-of-house and enjoyed lunch afterward. It was an educational and delicious experience! Thank you Weaver's!

Some great looking and tasting projects from our second full week in the KHS Culinary Lab. Mr. Campbell brought his Polaroid camera in so students can take home a real photo of their team and their creations. Picture-perfect!