Your final exams were nothing like this....

[Michael_in_TX]

My sister is a professor of culinary arts at one of Houston's largest community colleges. She teaches everything from pastry, to kitchen management, to French sauces.

The semester is winding down now and it is final exam time.

For her class that has high number of graduating students, she likes to do something fun. This semester was a Vietnamese-Cajun-fusion spread of wings and crawfish.

I wish I had been able to go up there!!!

[Spinaker]

Wow! That looks incredible. Thanks for sharing. Those wings look killer and that crawfish spread……dang!

[barelfly]

I would love to take some culinary classes! It would be so cool to do something like that!

thanks for sharing that photo!

[Jerod Broussard]

I know she didn't ruin that spread with guacamole!!

[Michael_in_TX]

I know she didn't ruin that spread with guacamole!!

I was wondering if someone would notice that anomaly.

Let's just say, no one is getting out of my sister's upper-level class without knowing how to fry a tortilla to perfection and make the best guac. This is Texas, of course.

[Jerod Broussard]

I worked at Applebee's in the last 90's and they made all their guac fresh everyday.

[DavidNorcross]

Very nice. Love to see food presented like that. Thank you for sharing.

[WillTravelForFood]

Many culinary arts schools have in-house "restaurants" that the public can use. It provides the students a way to practice their skills in a restaurant-environment with their teachers without having to work in an actual restaurant and figure things out.

We've had some reasonably decent (and inexpensive) meals this way

[Smoke n Beers]

What a spread...made by prospective chef's. You know that all has to be delicious.

[WayneT]

Wow! What a spread! How do I sign up to be a proctor or taster?

[Huskee]

I went into the wrong field.

[smokin fool]

That beats most of the exams I ever wrote....most a mine were dismal failures....

[Michael_in_TX]

Many culinary arts schools have in-house "restaurants" that the public can use. It provides the students a way to practice their skills in a restaurant-environment with their teachers without having to work in an actual restaurant and figure things out.

We've had some reasonably decent (and inexpensive) meals this way

The same is true for my university (different one than my sister's). The food is really good and not all that expensive for a restaurant that is oriented towards training for fine dining.

It does lead to some fun interactions with the students. I remember being asked how I wanted my seared tuna cooked and I awkwardly replied, "uh, seared?" The student and I got a good laugh out of that.

[Oak Smoke]

Now that’s a degree program I could get behind right now. I had thought about picking up a fun class or two after retirement but cooking never crossed my mind. I hope she enjoys her job.

[JLR]

In what seems like another life, I taught “culinary arts” (cooking) in a private school for youth-at-risk. At the end of the Semester we would have a “test” like this. My students were high school age. The final test was always great as we fed the Board of Directors and their families. Unfortunately, there were plenty of flops getting to that point. Fortunately, we didn’t get too fancy as the goal was to make them competent to cook for themselves, not to be gourmet chefs.

[RichieB]

Hope they got an A+.