Culinary Delights at Program Advisory Dinner
A bountiful spread of appetizers and desserts was created by Diversified Occupations students for the Program Advisory Dinner. The entree was prepared by Culinary Arts and featured pork loin, twice baked potato, and a vegetable pasta dish.
These dinners are held twice a year and are followed by meetings between program instructors and community members who represent business and industry. This group meets twice a year to review program curriculum, instruction, and assessment and to ensure that equipment is up-to-date and representative of industry practices and needs. Members of each Program Advisory Committee also include the program teacher, past students, and other interested stakeholders.