Culinary Arts Annual Pie Sale
The culinary students have been busy since the start of school year earning their ServSafe Food Handler certification and learning basic knife skills and cooking techniques. Nothing is stopping them now, not even the pandemic!
For over 20 years, the Culinary Arts program has held a pie sale. This year, however, the sale had to be a bit smaller, but its importance remains. This event helps the students understand the importance of creating a high-quality product for the public. Before we started, we went over how to handle sales with customers and what is needed for larger scale production. We addressed the understanding of the concept of “food miles quote”, along with pros and cons of purchasing our ingredients locally. Some of our local ingredients included the apples and blueberries for the Maine harvest pie. We worked as a team to get the pies done using effective communication. Part of the instruction for this unit included basic math functions used in food service. Students used these formulas to maximize production while keeping a close eye on the amount of cost and ingredients going into each pie.
If you missed out ordering a pie this year, we will be back at it again next November.
