The most popular cake produced by our baking classes was a Busche de Noel, a Swiss Yule cake made with vanilla sponge stuffed with whipped cream and covered with chocolate frosting.
The week before Thanksgiving, we served a deep fried turkey with cornbread dressing, grilled sweet potatoes, and steamed brussel sprouts.
What would any kitchen be without a prep table? Here is the main prep table in our commercial restaurant. Additional tables are located in our adjacent lab.
This is our culinary arts lab. It serves as a classroom as well as an auxiliary kitchen with five kitchenette work stations.
The most popular cake produced by our baking classes was a Busche de Noel, a Swiss Yule cake made with vanilla sponge stuffed with whipped cream and covered with chocolate frosting.
Both students and teachers appreciated our grilled meats. Pictured here is a grilled pork tenderloin that was served with Potatoes Duchesse, steamed vegetables, and a pork gravy reduction.
I am a trained and certified chef, hence the user name, "Chef Dave."
Chef Dave

The most popular cake produced by our baking classes was a Busche de Noel, a Swiss Yule cake made with vanilla sponge stuffed with whipped cream and covered with chocolate frosting.

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Chef Dave's Culinary Arts Department
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