North campus culinary arts program hosts an epicurean extravaganza

Students and faculty members sample appetizers prepared by culinary arts students.

Students and faculty members sample appetizers prepared by culinary arts students.

The North campus culinary arts program recently staged an internal competition featuring hors d’oeuvres (appetizers) prepared by students.

“The students had no prior knowledge of the challenge,” commented event coordinator Sean Perrodin, North campus culinary arts instructor. “They had to produce at least two different hors d’oeuvres in two and half hours from scratch. The purpose was to get students to focus on taste and quality of the prepared items. You can make food look good, but the challenge is to make it taste as good as it looks.”

Students received a certificate of completion by the Texas Chef Association and the American Culinary Federation, signed by Perrodin and Steve Rudd, North campus culinary arts department chair. The top students also earned academic points that count towards the semester grade.  The contest was judged by North campus employees and students, who were provided score sheets with specific criteria for judging the appetizers.