Submitted by Kelsey Webb
Ohio Hi-Point’s Culinary Arts program shined at the FCCLA Culinary Regional event held at Columbus State last Saturday, February 25.
Caleb Fergus (Riverside High School) earned a Gold rating in the Culinary Arts contest. Fergus was tasked with creating a meal using a salad, protein, vegetables, and a starch. He was judged on sanitation, professionalism, taste, and presentation.
Blake Counts (Marysville High School) and Hayley Kitzmiller (Benjamin Logan High School) both earned a Silver rating in the Baking and Pastry event. Both students were tasked with making chocolate eclairs, and a batch of cookies, as well as baking and decorating a cake.
The final results for students advancing to the Ohio FCCLA competition in April will be released on March 15.
Ohio Hi-Point’s Culinary Arts instructor is Chef Jason Cobb.
