BCS food science is a “sweet” choice for students who want to get an early start in the culinary arts.
Ms. Lindsay Comer visited a few BCS high school campuses this month to share her insights as a pastry chef and an admissions counselor at Johnson and Wales University. On Oct. 17, she visited A.C. Reynolds High School and talked about the university’s wide career paths and demoed brigadeiros and white chocolate strawberry cheesecake truffles (recipes below) for students in Ms. Kennedy Forbes’ Food and Nutrition I class. At a demonstration table, she carefully crafted the sweet treats and invited students to observe and help.
“Food safety and cooking skills last a lifetime,” Ms. Comer said. “I want to show them why it’s important to know how to cook, the many different kinds of programs we offer at Johnson and Wales, and a little bit about the college experience.”
Ms. Forbes thanked Ms. Comer for providing students with the opportunity to see a professional chef and answering their questions about the industry and culinary school.
“Having guest speakers allows students to hear from an outside adult point of view and have a clean slate to bounce ideas off of and ask questions to,” she said.
Family and Consumer Science programs at BCS high schools teach a broad range of skills over many program areas, including apparel and textile production, culinary arts, early childhood development, interior design, teacher prep, and more! Learn more at buncombeschools.org/cte.
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