WHAT YOU NEED NOW - CONTENT UPDATED THROUGH THE DAY -

April 29, 2005
 
Culinary Arts Final Exam Tests Skills of Seven Students
 
by Chris Spencer
Huntington News Network Photographer
 
Huntington (HNN) – The finest in cooking and new chef talent was on display before the media at the Marshall Community and Technical College on Thursday afternoon, April 28, 2005 as seven students prepared food dishes for their final exam in the Hospitality Management and Culinary Arts program.
 
Under the teachings and scrutiny of Rocco Muriale, proprietor of Rocco's Ristorante, and instructor Isabel Fox, the students were busy in the school kitchens at Norway Avenue preparing the food for judges and those coming to taste the class creations.
 
Coordinator Deb Williams said. "They have done well, They prepare, eat, and cleanup. They take it personal. They put their heart and soul into this."
 
She explained that sometimes it is hard for a student to understand why a person may not like something, noting that tastes and opinions differ widely from person to person.
 
If these students were nervous, like most students taking a final exam, this class did not show it. It may have been they were too busy in the kitchen to be nervous as they went from food area to food area cooking and preparing their culinary delights.

View Photos

Williams said, "Students are judged on the food's appearance, texture, creativity and taste. Taste is the least important."
 
For those lucky enough to be there the food prepared for the final examination was superb in taste and looked good. Abundance of their outstanding culinary work was brought to the tables where people enjoyed lunch to the utmost.
 
The meat was cooked perfectly, the pizza crust was the best ever eaten by one participant. The pasta dishes were wonderful, the shrimp salad plate with artichokes, tomatoes in a cheese shell was excellent. In addition there were a variety of desserts to sample. A grade of A should be awarded to most of the dishes tasted in the opinion of one participant.
 
The two-year course requires 70 hours for graduation that starts with Mise en Place where students learn basics of how to measure properly and use kitchen ware. From there they study food preparation, food presentation, sanitation, management skills, budgeting, menu planning and nutrition planning.
 
There are currently 69 students enrolled in the course that has been in existence for four years.

 Related: 
– Marshall University
– Marshall University Community & Technical College
 
HNN is not responsible for the content of external internet sites