The Culinary Arts Students are learning about “Egg Cookery” this week. Eggs are a good source of Protein, & Riboflavin and are budget friendly option for any meal. Students learned that Egg Whites can be used in recipes and cooked separately by scrambling or omelet style when a person is watching their cholesterol level . Students practiced making Soft boiled, Hard cooked and Scrambled eggs as well as Omelets. Pictured below are some of Mrs. Keeler’s students with their family style Vegetable and Cheese Omelets . Mariam Said, Samantha Carbone, Zachary Fuentes, Thomas Devany, and Jake Green.