February 19, 2019 | by Rick Deemer
Salad Innovations

Culinary Arts students prepared quinoa chicken salads as part of an FCCLA Food Innovations competition. The project involved completing an “Indulgent Salad Dish” and surveying consumers for their feedback on ways to improve the salad. Students will then take the suggestions, remake the salads the following week and re-survey consumers on the results.

Culinary Arts students prepared quinoa chicken salads as part of an FCCLA Food Innovations competition. The project involved completing an “Indulgent Salad Dish” and surveying consumers for their feedback on ways to improve the salad. Students will then take the suggestions, remake the salads the following week and re-survey consumers on the results.

Culinary Arts students prepare salads as part of an FCCLA competition.
From left: Xavier Everingham, Aidan Campbell, and Fernando Gonzalez prepare quinoa salads
with teriyaki chicken as part of a Food Innovations competition.
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