The Food Preparation and Preservation Techniques class (ENST 178) within the Environmental and Sustainability Studies program is a hands-on course that’s designed to introduce basic culinary and food preservation techniques for the everyday cook. The course gives students practical knowledge of designing a simple, balanced menu utilizing locally grown vegetable. The goal is for students to feel confident in the kitchen and become more self-sufficient in making decisions about their diets. For the final exam, students participated in a cook-off held Dec. 3. Separated into small groups, the students created a three-course meal including an appetizer, entrée and dessert all for under $35.
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- Strawberry ricotta bruschetta with balsamic reduction
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- BBQ chicken sliders with fresh made pineapple pico and cilantro aioli
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- Omelet and potato main course
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- Street corn salad with homemade flour tortilla chips
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- Student butterflying shrimp for a spicy habanero garlic shrimp pizza
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- Guest judge Matt Birnbaum with UNC’s HESAL Program
Photos courtesy of UNC student Joshua Parsons.
