CPAVTS Culinary students prepare cuisine for Governor’s STEM Competition
High school students from across Pennsylvania will challenge other teams with their projects to make the quality of Pennsylvanian life better. The Competition will be held at the Dixon University Center in Harrisburg. Students, parents, and many dignitaries will be in attendance for this yearly event giving CPAVTS students’ real experience with the catering side of Culinary.
Chef Robert Miller planned the Pennsylvanian themed menu which includes a 200 person luncheon accompanied by a buffet dinner. The luncheon menu consists of tomato basil bisque, various wraps, Amish macaroni salad, potato salad, whoopee pies, and cookies at the Civil War Museum. Interactive serving stations will be arranged throughout Memorial Hall at the State Museum consisting of a garden salad, veggie sampler, pasta bar, fresh fruit bar, and red velvet cake. CPAVTS Culinary students prepared food items before-hand to ensure expediting the prompt ceremony schedule.
Centerpieces for the event were designed by the Horticulture and Landscaping program at CPAVTS. It was requested to be simple, Pennsylvanian, with a woodsy touch. Vases were filled with Gerber daisies and bells of Ireland with a twine wrap holding a tree slice that was wood burnt with the Pennsylvania State outline.
This event prepared students for real life catering, menu implementation, serving etiquette, and teamwork, while simultaneously achieving one of the largest on-site catering events CPAVTS has ever accomplished.