Hospitality students containing Culinary and Event & Sports Entertainment students, enrolled in the BHM 275 Catering and Community Service course, partnered with the United Presbyterian Church and VINES to host a free community dinner. The students used items locally donated from CHOW and the Southern Tier Food Bank to make 130 meals.
The students eagerly took on the challenge of crafting a delicious menu using the ingredients provided to them. After careful consideration and culinary creativity, they designed a mouthwatering meal that showcased their culinary skills and innovation.
The meal featured a savory lasagna, classic Caesar salad, warm garlic bread, and a delicious peach cobbler served with a scoop of creamy vanilla ice cream.
Overall, the menu created by the students showcased their culinary expertise, attention to detail, and ability to create a well-balanced and satisfying dining experience. It reflected their passion for food and their dedication to delivering quality meals to the community dinner attendees.
Through this collaborative effort, the students not only gained valuable hands-on experience in catering and event management but also contributed positively to addressing food insecurity in their community. This initiative shows the importance of integrating practical learning with community service, fostering a sense of responsibility and empathy among future hospitality professionals.
Visit the United Presbyterian Church, located at 42 Chenango Street, hosts these meals every Tuesday.
Submitted by: Maria Montemagno
