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Culinary Arts/Hospitality Holiday Buffet

Culinary Arts/Hospitality Holiday Buffet

The Holiday Buffet was a success serving over 130 guests. The menu included a salad bar, a made-to-order pasta station, a carving station with ham and beef tenderloin, as well as savory meatballs, baked tilapia, garlic mashed potatoes, rice pilaf, roasted vegetables, a holiday dessert bar, and a beverage station. Culinary Arts/Hospitality students and staff worked diligently for weeks to prepare for the event.

Students gained real-life industry experience creating the decorations and designing the overall theme. Second-year seniors used this event as part of a Work Based Learning experience, working December 7 and 8, from 8 a.m. - 2 p.m. Guests included parents of current students, OS staff, Culinary advisory members, WBL industry partners, sending school counselors, and other stakeholders.

“I loved to see that the students were visibly excited about the event, and for the first-time post-COVID restrictions, they were able to experience what they work so hard for. Students appreciated that their parents and Oakland Schools administrators came to see what they have learned and to enjoy the cuisine,” said OSTC-Southeast Special Populations Consultant Nicole Bell.” The Culinary Arts/Hospitality program used this event to really showcase their skills and efforts. The students, with the help of the culinary instructors, made the special occasion look flawless.”

Thanks to the success of the Holiday Buffet, Culinary Arts/Hospitality is planning two more events in February one for Valentine’s Day and one for Black History Month.

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