by Nicole Pipp, staff writer
Ever had a party and had no idea what to serve?
Cal High’s new catering class has you covered. They can cater any small luncheon, appetizer, or dessert party.
Principal Mark Corti asked culinary arts teacher Crista Haar if she could create a class that could provide food for school events and the outcome was the new catering class.
To their surprise, 28 students enrolled in the class.
“I was very excited to teach catering because I love how I can showcase the students’ work at functions,” said Haar. “And everyone gets to see how talented the students truly are.”
Haar’s old gourmet foods class was replaced by the catering class, now the most advance culinary course at Cal. Her catering class is a mix between gourmet foods and the restaurant managing class at Diablo Valley College.
In the class, Haar assigns students a food course such as dessert, appetizer, or breakfast to practice cooking. Students can then use the recipe books to research dishes to create. Students plan out their roles, cook the food, and have an opportunity to taste it.
When hired for a catering job, customers request a certain type of dish and the students all decide on a recipe. The students cook the food and set up for the event with tablecloths and flowers all during their class time.
Culinary arts one and two are pre-requisites for students interested in the catering class because it is beneficial for students to have experience in food handling, different cooking techniques, and knowledge of ingredients.
“Catering is the real thing,” said junior Ceri Megan Larking. “We have customers to take care of and I’m sure glad I took culinary arts one and two or I would be totally lost.”
Each student has to take on one catering assignment per semester. Approximately four students are assigned to each event, in which they cook, decorate, and set up.
“I like how I am able to give the students so much responsibility,” said Haar.
Corti anticipates the catering class to cook for Cal’s spring drama production, PTA meetings and staff luncheons. Haar believes her class is talented enough to take on bigger projects as well.
Last month, the class catered Cal’s assistant principals meeting and they now hope to cater every meeting.
Assistant principal Damon Wright said he wanted better food than the usual Costco muffins, so he hired the class to cater the meeting and to promote the program.
“Their quiches are to die for,” said Dayna Taylor, an assistant principal who attended the meeting.
Students in this class are also receiving college credits equivalent to DVC’s equipment class and safety and sanitation class.
This hands-on food experience opens students’ minds about possible career paths.
“After taking this class, I think that I could work in the food industry and enjoy it very much,” said senior Jessica Williams.
