NHS culinary students show skills in remodeled kitchen
Posted 10 - 24 - 2012




Nacogdoches High School culinary students show teachers their skills and give tour of remodeled kitchen



 



OCTOBER 23, 2012                                                     FOR IMMEDIATE RELEASE



 



NACOGDOCHES — A recent kitchen remodel gave Nacogdoches High School culinary arts teacher Nannett Fausett and her students a reason to let curiosity seekers take a peek at the new facilities on Tuesday, October 23, while demonstrating their skills.



 



The culinary arts space underwent renovations during the summer break and was transformed into a space of which Fausett and her students showed off with pride.



 



Among the additions were a new gas stove, an icemaker and an expanded pantry space for one of the high school’s premier career and technology education programs.



 



Sharply dressed in “work” attire, each student wore a name badge that also told her position in the classroom kitchen. Positions included the sous chef, who is the second in charge of the kitchen, to the tournant, who is the tour guide.



 



Each took their job seriously as they class members demonstrated what they had learned so far and the new tools that allowed their progress. The simple task of bagging homemade snacks even taught a hidden skill. Fausett explained the student was learning about tare weight with a scale, which subtracted the weight of the bowl and allow its user to accurately measure only the product in the bowl.



 



The final product, fondly known as “puppy chow” or “muddy buddies”, was prepped for sale to fellow high school students. Money earned from the sweet treat then would be reinvested into the classroom for purchasing more food.



 



Fausett explained a portion of the proceeds from the batch they made Monday would go toward a pork tenderloin which the class will cook in November.



 




 




 



Cutline for Weight 1 — Nacogdoches High School culinary arts students Itzamar Cuarenta and Julie Gutierrez, both carrying the title of chef de partie, bag snacks to be sold to fellow high school students. The pair used a special scale, which subtracted the weight of the bowl and only accounted for the food inside of it to assure that they put the same amount of food in each plastic bag.



 



Cutline for Orange1 — Nacogdoches High School culinary arts student Keshell Polk, who was sous chef or second in charge of the kitchen, cuts an orange.



 



Cutline for Cut1 — Nacogdoches High School culinary arts student Samone Barnes, the tournant or tour guide, demonstrates how to use a pomegranate.



 



 



 



 



 



 



 



 



 



 

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