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All the food was prepared by students throughout the semester and the course focused on preparing and saving food the old-fashioned way, explained Dr. Broz.

“This food freezes well, so some of this stuff was made months ago and is still good. This has probably been one of the easiest banquets due to that. The students weren’t rushing around to get it all done,” said Dr. Broz.

They focused on mainly sausages, bacon and other meat products. They had pork bellies brought in for this project, two of which were donated to the class.

The students did the curing and smoking of the meat. For example, they made maple-, apple- and hickory-smoked bacon. They featured deep-fried Oreos with ice cream as dessert.

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on

 

CA327 Final Banquet #ENMU photo by Amy Waltner

A photo posted by Greyhound Gazette (@greyhoundgazette) on