NDSCS Culinary Camp to be held June 19-23
by NDSCS News Posted on 6/14/2011
Culinary Intensive Camp - 2010
North Dakota State College of Science Culinary Arts program will be hosting a four-day food-fest, June 19-23, on the Wahpeton campus. The camp is intended to help students interested in food preparation and hospitality discover their talents, hone their skills and perhaps choose to study Chef Training and Management Technology or Restaurant Management at NDSCS in the future.
The Camp will give 15 students a chance to experiment, learn about and most importantly, have fun with food. Culinary Program Coordinator Mary Uhren says, "Culinary study is hard work, but it is also really rewarding." When asked if students can eat their mistakes she replied, "That's one of the best parts!"
The Culinary Intensive will teach French knife skills, buffet presentation and garnishing techniques. Students will have the opportunity to learn how ingredients work together to create soups, salads and dressings, red meat entrées, seafood, poultry, breads, pastries and desserts.
The Culinary Intensive Camp will use the same professional, industry-current kitchen lab and classroom used in the Culinary Arts program, the only culinary program in North Dakota. NDSCS's Culinary Arts Program consists of two years of hands-on training in food preparation, sanitation, nutrition, menu planning and restaurant management. The small class sizes with individualized instruction were created to enable students to find careers throughout the culinary world.
