HCC Hospitality & Culinary Management Students Whip Up Two Sizzling Days of Live Cooking Demonstrations, a Pumpkin Carving Competition & a Culinary ‘Jeopardy’ Contest
Released October 16, 2009 (Columbia, MD) --- Donning the traditional chef hat, white bib and knotted neckerchief, HCC Culinary & Hospitality Management students and instructors will lead approximately 100 culinary high school students from the Howard County Public School System in two fun-filled days of fine cooking instruction on Tuesday, October 20, and Wednesday, October 21, from 9 a.m. to 1 p.m., on the college’s Columbia campus. Half of the high school students will attend Tuesday’s session and the other half will attend Wednesday’s session. The two days are designed specifically for serious high school students who wish to explore their culinary career interests further alongside industry professionals. Throughout the morning and afternoon, the high school students will watch and learn as HCC students perform the tricks of the culinary trade through live cooking demonstrations, including the creation of a dramatic chocolate sculpture. Professional HCC culinary instructors will also work closely with the high school students as they plan and make their own lunches. Participating in all of the cooking tasks, the high school students will be taught how to make a variety of complex sandwich wraps for their afternoon fare. A lively game of Culinary ‘Jeopardy,’ organized by HCC’s culinary students, will be featured, as well. Highlighting the day will be a carving competition where teams of high school students will compete against each other as they work to carve a decorative pumpkin. Students will be judged on their ability to carve the most creative gourd. The winning team will be judged by HCC students, faculty and industry representatives. Upon the conclusion of each session, all participating high school students will have a thorough understanding of the hospitality industry and the different segments that comprise the career field. HCC students and alumni of the program will share their own success stories and answer questions from the students about the realities of the culinary and hospitality industry. The college’s Hospitality & Culinary Management Program is designed for individual students to develop skills within the field of culinary arts along with essential supervisory and management skills necessary to operate a kitchen facility or other related foodservice business. Most recently, the Maryland Higher Education Commission (MHEC) approved six different concentrations in HCC’s Hospitality & Culinary Management curricula. Approved for Hospitality Management are casino management, food and beverage management, and lodging management. Approved for Culinary Management are professional cooking, professional baking, as well as professional cooking & baking. About HCC |