Quick Links

Skip to main content Skip to navigation

Main Navigation

Top

Articles

Sign up for the News Update.

Sub Navigation

Top

Home > breadcrumbs: Program Information > breadcrumbs: Culinary Arts > breadcrumbs: Articles >

Working...

Ajax Loading Image

 

Culinary Students Practice Skills for Proficiency

Story image 1_0
5910bd1cf0ac3 Jayci P. (Indian Creek), Jake S. (Sandwich), and Krista P. (Somonauk) practice cutting skills.

Jayci P. (Indian Creek), Jake S. (Sandwich), and Krista P. (Somonauk) practice cutting skills.

Story image 1_1
5910bd1cf0ac3 Veggie Pizza made by Philip V. (Somonauk), Jacob S. & Chris C. (both Sandwich)

Veggie Pizza made by Philip V. (Somonauk), Jacob S. & Chris C. (both Sandwich)

Story image 1_2
5910bd1cf0ac3 Granola Cup w/ Greek Yogurt made by Victoria M. (Somonauk) & Jade V. (Yorkville)

Granola Cup w/ Greek Yogurt made by Victoria M. (Somonauk) & Jade V. (Yorkville)

Story image 1_3
5910bd1cf0ac3 Instructor Chef Conover assists Phillip V. (Somonauk) with dough handling.

Instructor Chef Conover assists Phillip V. (Somonauk) with dough handling.

Story image 1_4
5910bd1cf0ac3 Veggie Samosas made by Edgar Z. & Kassandra V. (both Sandwich), Krista P. & Victoria M. (Somonauk), & Mrs. Haff

Veggie Samosas made by Edgar Z. & Kassandra V. (both Sandwich), Krista P. & Victoria M. (Somonauk), & Mrs. Haff

Story image 1_5
5910bd1cf0ac3 Pineapple Protein Smoothie made by Nicki W. (Earlville) & Marie M. (Indian Creek)

Pineapple Protein Smoothie made by Nicki W. (Earlville) & Marie M. (Indian Creek)

Story image 1_6
5910bd1cf0ac3 A JJC chef talks to IVVC students

A JJC chef talks to IVVC students

Story image 1_7
5910bd1cf0ac3 Touring IVVC students got to see sausage being made.

Touring IVVC students got to see sausage being made.

Story image 1_8
5910bd1cf0ac3 Pizza, pizza!

Pizza, pizza!

Story image 1_9
5910bd1cf0ac3 Raw meat on thermal-controlled tables at JJC

Raw meat on thermal-controlled tables at JJC

Story image 1_10
5910bd1cf0ac3 The art of ice sculpting demonstrated

The art of ice sculpting demonstrated

IVVC Culinary Arts class gives students many opportunities to challenge themselves, to be creative, and to work on their cooking skills. One project this year was to create and present a healthier version of their favorite four-course meal to the Law Enforcement class. The courses included an appetizer, drink, main course and dessert. The students along with the chef instructor presented healthier options that today's teens should eat. Culinary students then presented these meals to their peers in a restaurant style presentation.

Dough making is one of the top priorities in the Culinary Arts classroom. Kneading techniques, proofing times, and delicately handling the dough are taught to ensure that every student is able to make any dough correctly.

Another source of skills that the culinary students are taught in the beginning of the year are their knife skills. In the beginning of the class, they are taught how to hold and use a knife for their safety. During every week in the kitchen, the students improve their cutting skills allowing them to cut efficiently and quickly.

Plating is a key component of the presentation techniques taught to ensure that the guest also has a visual appeal to the food. This intrigues the guest to try the food. When people see a meal placed with either height or color the entree becomes more intriguing.

Front of the House and customer service are also taught as a unit in the 2nd semester to give students a well-rounded idea of other opportunities in the culinary field.

Recently the students were given an opportunity to visit Joliet Junior College (JJC), for a tour of their new culinary building. Students toured the 6-story building dedicated to culinary arts where they learned about JJC’s courses, watched demonstrations of some of the curriculum covered in the class, and viewed their new kitchens and equipment. Culinary Arts students got a better idea of what they would continue to learn and use in the field. During the tour the students were given a chance to try the food created by the students enrolled in the college.

A pizza demonstration was given by the instructor that runs an actual restaurant in the culinary building.  

Another one of the kitchens the culinary students were shown was the meat area. This kitchen has thermal-controlled tables for the raw meat that is handled. In the Charcuterie classroom, students watched a Lab Assistant fill sausage lining with pork, and were also taught about and were able to taste the different sausages.

JJC is not just a culinary arts college - they have many more career starters there. One of the many art classes the students were shown was ice sculpting. 

Back To Top