Culinary Arts and Aquaponics Co-curricular Farm to Table Lesson Plan
.-Culinary students filled 64 tilapia fish and prepared fish tacos. Students filleted and froze tilapia fish for staff distribution.
BJ's Restaurant Test Kitchen Field Trip
-Senior Vice President of Culinary and Kitchen Innovation and Edison parent, Chef Scott Rodrigues, hosted Edison's Advanced Culinary Students at BJ's Headquarter's Test Kitchen. Pizookies for everyone!
Culinary Industry Certification
-424 Edison students have completed their industry Food Handler's Certification at no cost to the student in the last four years which has increased student employment in local food services.
ROP students catered the Golden Key Breakfast
to include a smoothie bar, oatmeal and bagel stations with fruit salad and breakfast items. Students prepared and served the food.
ROP students participated in culinary lab competitions: Pie Innovations, Gingertastic (Gingerbread creations), and Fantastic Fondant.
Instant Pot Cooking!
- Edison Culinary Art's students are the masters of Instant Pot cooking! In the instant pots, the students prepared cheesecake, brownies, Italian meatballs, cheese fondue, barbecue chicken, spaghetti squash, corn on the cob, romanesco broccoli, mashed potatoes, deviled eggs, rice, macaroni and cheese, and popcorn to name some of their delicious transition culinary labs!
Sower's Middle School CTE Connection-
Edison CTE staff met with Sower's principal, Dr. Ashby, to connect Sower's Middle School students' passions to high school CTE Pathways. Edison culinary students prepared food for Sower's culinary students to eat while they viewed the presentation.