The Bainbridge College Culinary Art students of Bridget Schwartz ended Spring Semester with an inviting round of special cooking projects.
Students in the Baking Principles II class presented an array of visual and gastronomical delights on tables each decorated and filled with their work. The examination took place April 24 at the Bainbridge High School Performance Learning Center cafeteria where the class meets.
With a theme of Spring Fling, Deborah Jones prepared and presented Paris Brest Pastry, Genoise Cake with Raspberries, Chocolate Tart with Fresh Raspberries and a four-tiered wedding cake with pastel accents.
Naming her work Cute as a Button, Becky Harrison prepared and presented Chocolate Cream Puffs, Strawberry Cream Cake, Fresh Fruit Tart, a three-tiered wedding cake decorated in pink and yellow.
Using a theme of Southern Charm, Blake Martin prepared and displayed Fresh Fruit Puff Pastry, Orange Cream Cake, Walnut Tart and a three-tiered wedding cake decorated in black and green and accented with horses and cows.
Sondra Brady called her work Expressions of Love, a presentation of her creations that included Cream Horns, Tiramisu Cake, Cappuccino Tart, and a four-tiered wedding cake decorated with red and black hearts.
Students in Ms. Schwartz’s Garde Manger Class ended the semester with cooking practicals April 28 using the theme of A Taste of Spring. They created Stuffed Mushrooms, Chicken Salad Swans, Fruit Salad with a Yogurt Ginger and Mint Dressing, Miniature Club Sandwiches, Chicken and Spring Vegetable Terrine and Caprese Canapés.