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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Utilizing seven different ways to make pumpkin bread, Culinary students experimented using healthier ingredients and recipes. With only 1 recipe containing the typical ingredients, six other recipes were used to make healthier options like gluten free, cholesterol free, egg free and low fat. After these were all created they then got to do some taste testing. YUM! Starting with the healthier options first, they then made their way through all seven to the typical ingredient version last. This experiment proved that to most when not tasting something packed with the sugars first and instead substituting with healthier ingredients they taste the same! 

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Chef Zach has put together some of the best ingredients rolled into one burger. This Blue Apron special very well may satisfy just about any burger lovers palate with a:
A juicy, grilled cheeseburger glazed with barbecue sauce, topped with crisp bacon and served with a side of steak fries.
This special will be available until Thursday, March 30th. 

Click Below to View Our Full Menu:

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in Blue Apron 112
Students in Mr. Huffer's Introduction to Construction class have been practicing general shop skills and learning about electricity recently. These students worked diligently yesterday to appropriately route wire to outlets/switches/light fixtures. Great job everyone!

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Students in both Ms. Dinse's & Mrs. Carmichaels' classes hosted a Post-Secondary Education Fair in their Preparing for College & Careers classes yesterday. The students researched post-secondary education options, designed posters based on what they found, and then wore their favorite collegiate attire as well. Great job students!!

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