Mitchell Culinary students show off skills, give back
Mitchell Community College’s Culinary Arts students recently engaged in a unique hands-on learning experience. Under the direction of instructors Chef Bob Williams and Chef Alicia Holesclaw, students showed off skills by preparing all food items for Thursday’s Mitchell employee holiday luncheon. Food planning, preparation and service involved graded assignments for students.
Before the event, students used their business knowledge to assess food cost and order supplies. Culinary Skills I students prepared food the day before the event in the college’s restaurant-quality kitchen and served as “runners” or service assistants during the event. Garde Manger I students prepared the salads and managed buffet set up. Baking II students prepared desserts and dinner rolls. Global Cuisines students cooked the food and served the meal buffet style. “This was a real-world experience in running an event,” said Chef Bob Williams, “the students did a great job and learned things you can’t teach in the classroom.”
Mitchell Board of Trustees members, faculty and staff were treated to the wonderful holiday luncheon as hosted by the College Council. All remaining food after the event was donated to Fifth Street Ministries. “The Culinary program, which is in its second year, has become a popular program and enrollment continues to grow,” said Vice President for Instruction, Dr. Camille Reese. “We are proud of all that our students have learned and accomplished.”