Pictures of the students in action

   Vanessa Neilon covers 
carmel apples in chopped nuts.             

                                       

                                                                                                                                                                                                                                                                                                Jimmy Bombardo enjoys a carmel apple that the students made after completing a unit on fall fruits and vegetables and taking a trip to Behling's Apple Orchard in Mexico.

 

 

Baked Alsaka made by Kristin Coons and Laura Casciano

 

                                           Tropical Fruit Salad in a Coconut made by Brett Tanner and Patrick Prusik.













                                                                                                                                                                                                                                                                                                 Kristin Coons chops garlic for a pasta dish. The green cutting board is used for produce as part of the Onondaga Health Department's HACCP recommendations.

Austrailian Lobster with Shrimp prepared and presented by Patrick Prusik and Brett Tanner.

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