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Last Friday, Culinary Arts & Hospitality students in Chef Bragg's class had the opportunity to learn how to make fresh and homemade pasta,meatballs, and sauce from our very own Junior Class Principal, Mrs. Huffman. Thanks Mrs. Huffman for teaching our students some of your family recipes!



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in Culinary Arts 385
Under the direction of Chef Mo Martinez, the Blue Apron Restaurant proudly presents the following specials:

Soy and honey glazed roasted pork tenderloin. Medallions of tender pork served with pureed Yukon potatoes and fresh asparagus spears.  
$9.00

Spinach Salad with fresh berries, pecans, and goat cheese crumbles with a fresh raspberry vinaigrette.
$5.00 Whole  $3.00 Half

Soup Du Jour: Chicken Noodle Soup simmered in a traditional stock with egg noodles, carrot rondelles, diced celery, and poached chicken breast.
$3.00 Bowl $2.00 Cup

Dessert Du Jour: White Chocolate Lava Cake.  A miniature confection with a white chocolate center served with raspberry coulis.
 $4.00


Express Box To-Go Lunch: Chicken Salad Croissant, House Chips, Dill and vinegar Fingerling Potato Salad, Texas Sheet Cake, Ice Mountain Water
$7.00


The Blue Apron Restaurant is open Tuesday- Thursday from 11am-1pm. 


Don't forget that you can call or email us to place an order ahead of time or to make reservations, as well! (574-371-5074 or blueapron@warsawschools.org


As always, our full menu can be found here: 


Blue Apron Menu


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in Blue Apron 326
Advanced Fashion Textile Students had fun with Sweatshirt Construction! These students worked on a personal construction project making their own sweaters. They altered them to fit their unique style needs. 
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Fashion & Textile students learn the differences in woven and knitted fabrics by weaving and knitting their own fabric. The joy of learning!! "Do we have to leave class???"



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Our Family & Consumer Science Advisory Group enjoyed two excellent--national qualifier presentations from this year's FCCLA members. They are amazing representatives of our department and FCCLA. The group also discussed steps we will take to continue to improve our FACS program.


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Tagged in: FCCLA

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