{"id":38043,"date":"2013-03-28T13:44:01","date_gmt":"2013-03-28T19:44:01","guid":{"rendered":"http:\/\/broadcast.branson.com\/?p=38043"},"modified":"2013-03-28T13:44:01","modified_gmt":"2013-03-28T19:44:01","slug":"c-of-o-students-win-second-place-in-culinary-competition","status":"publish","type":"post","link":"https:\/\/broadcast.branson.com\/2013\/03\/28\/c-of-o-students-win-second-place-in-culinary-competition\/","title":{"rendered":"C Of O Students Win Second Place In Culinary Competition"},"content":{"rendered":"<p>College of the Ozarks culinary art students placed second in the American Culinary Federation Missouri State Student Team Competition. The competition was held at the Culinary Institute of St. Louis at Hickey College in March.<\/p>\n<p>The team, led by Executive Chef and Assistant Professor Robert Stricklin, included five students from College of the Ozarks: junior team captain Joy Hunt, junior Hannah Burke, sophomore Lindsey Whitener, freshman Davina Jutras and freshman Hadassah Hirscher. <\/p>\n<p>Judges evaluated cooking techniques, sanitation, work flow, team work, classical cooking, methodology, plate presentation and taste. <\/p>\n<p>The competition encompassed testing the student&#8217;s individual skills, as well as a team preparation of a four-course meal. <\/p>\n<p>All students involved met once week for practice and planning in a hotel and restaurant management\/culinary arts competition class.<\/p>\n<p>&#8220;Competition helps students practice and improves their skills,&#8221; Stricklin said. &#8220;It also offers the faculty an excellent opportunity to evaluate culinary arts curriculum content, as well as assess individual student learning.&#8221;<\/p>\n<p>Caption: (Picture from L) Executive Chef and Assistant Professor Robert Stricklin, Hannah Burke, Hadassah Hirscher, Joy Hunt, Lindsey Whitener, Davina Jutras<\/p>\n<p><img loading=\"lazy\" src=\"https:\/\/broadcast.branson.com-content\/uploads\/2013\/03\/culinary-team.jpg\" alt=\"\" title=\"culinary-team\" width=\"300\" height=\"200\" class=\"alignnone size-full wp-image-38083\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>College of the Ozarks culinary art students placed second in the American Culinary Federation Missouri State Student Team Competition. The competition was held at the Culinary Institute of St. Louis at Hickey College in March. The team, led by Executive Chef and Assistant Professor Robert Stricklin, included five students from College of the Ozarks: junior [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes"},"categories":[12,16,71,21],"tags":[],"_links":{"self":[{"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/posts\/38043"}],"collection":[{"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/comments?post=38043"}],"version-history":[{"count":0,"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/posts\/38043\/revisions"}],"wp:attachment":[{"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/media?parent=38043"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/categories?post=38043"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/broadcast.branson.com\/wp-json\/wp\/v2\/tags?post=38043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}