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home : news : local   April 30, 2016

2/15/2013 5:19:00 AM
Sweet treats: Lessons learned


Kaitlyn Siekierka (left) and Alex Kent, both La Salle-Peru Township High School seniors, laugh while preparing cookies on Valentine’s Day in the kitchen of the Corner Café at the Area Career Center. ­NewsTribune photo/Amanda Whitlock
+ click to enlarge
Kaitlyn Siekierka (left) and Alex Kent, both La Salle-Peru Township High School seniors, laugh while preparing cookies on Valentine’s Day in the kitchen of the Corner Café at the Area Career Center.

­NewsTribune photo/Amanda Whitlock
Matthew Baker
Staff Writer



It takes a lot of frosting to say “I love you.”
“I think we’ve gone through 32 pounds of frosting,” said Ida Boyle, food services instructor at the Area Career Center, on Thursday morning.
Boyle’s students had spent recent weeks preparing for Valentine’s Day, taking orders and making oversized, heart-shaped cookies. On Thursday, they were open for business in the Corner Café’s kitchen, putting the final frosting touches on cookies and making sales and deliveries.
La Salle-Peru Township High School senior Morgan Loger was in the holiday spirit as she purchased a couple trays of heart-shaped brownies for her childcare class.
“I feel generous and love people,” she said to Boyle, who was manning the café counter until student workers arrived.
The special Valentine’s Day cookie menu was just one of a series of themed events the students in the Corner Café are preparing this semester.
“We have five parties in the month of February,” Boyle said. “We have one a week. I don’t know what I was thinking.”
The various parties all serve to meet culinary education goals.
For example, in January, Boyle’s students hosted a soup day, which allowed them to learn to properly cut vegetables. The various theme menus, such as their recent Super Bowl party and Chinese New Year’s celebration, also had lessons to impart.
As did, the day they prepared the cookies described in the book “Chocolate Chip Cookie Murder” for a culinary murder mystery day event.
In each case, students worked with Boyle to develop special menus and evaluate costs and pricing.
“A lot of food service now is event planning and catering, so hopefully they’re learning something,” Boyle said.

Matthew Baker can be reached at (815) 220-6933, or lasallereporter@newstrib.com.












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