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Culinary Students Plan Menu for Fundraising Event

NEWARK, Ohio, April 11, 2016 – Central Ohio Technical College (COTC) is hosting a fundraising dinner in partnership with the Licking County Soil and Water Conservation District on Friday, April 15.  The meal is being planned, cooked and catered by students in the COTC Culinary Science Technology program.

"Our Techniques of Banqueting and Catering course runs during spring semester, so it made perfect sense to have the students develop the menu, recipes and plans for the event," said Culinary Science Program Director Matt Russo. "It ties directly into what we are teaching in the course. Many of the ingredients used to prepare the meal will be locally grown and gathered foods."

The event includes a social time with appetizers, a main course and dessert. All proceeds benefit the programs and growth of the Hartford Fair Natural Resources Area. The Natural Resource Area provides complementary, family-friendly, fun and educational activities during the Hartford Fair that connect our community to the natural world. The Natural Resources Area Committee included Licking County Soil and Water Conservation District, Licking County Recycling, Licking Park District, Licking County Ohio Certified Volunteer Naturalists and community members.

 

MENU
Hors d'oeuvres:
Maple-chipotle Glazed Beef Brisket with Grilled Ramps over Toasted Cornbread
Fried Stuffed Risotto Balls with Wild Mushroom, Field Garlic and Goat Cheese
Green Apple Black Walnut Slaw over Cheddar Crostini
Freshwater Prawn Bisque
Foraged Field Green Salad with Honey-Balsamic Dressing
 
Entrée:
Pan-seared Chicken - Fine Herbs and Roasted Field Garlic Cream Sauce
Roasted Butternut Squash Puree
Sautéed Fiddle-heads (Asparagus?)
 
Dessert:
Maple Panna Cotta – Bourbon Caramel Sauce
Candied Black Walnuts

 

 

The event will be held from 5:30 - 9:00 p.m. at the John Gilbert Reese Center, 1209 University Drive, Newark campus. Tickets are $15 each and must be purchased in advance through Licking County Soil and Water Conservation District. (online sales at www.lickingswcd.com or in person at 771 East Main St, Suite 100, Newark)

The Culinary Science Technology program at COTC is designed to provide skills and experiences essential for those who are interested in culinary careers including work in research and development. Students learn essential knowledge and skills for a career in the culinary field. Culinary Science courses are offered on the Newark campus, but a number of the general education requirements may be completed online or at one of the College's extended campuses.

 

Graduates of the two-year program earn an Associate of Applied Science degree in Culinary Science Technology. COTC also offers a One-Year Certificate program in Culinary Science which is designed to provide students with a knowledge of food safety, an understanding of product identification/utilization and hands-on abilities in culinary skills.

 

Jobs in culinary and food science are projected to increase through 2016, with graduates finding rewarding careers as chefs, food science technicians, managers or ingredient and product developers.

 

Central Ohio Technical College opened in 1971 and is celebrating its 45th anniversary in 2016. COTC is a fully accredited, public college dedicated to providing high-quality, accessible programs of technical education in response to current and emerging employment needs, as well as encouraging the professional development of students, staff, faculty and administrators to assist them in achieving their maximum potential.  COTC is the only technical college in Ohio operating four full-service campus locations: Newark, Coshocton, Knox and Pataskala.