May 11, 2021
Pizza lessons included creating yeasted dough products from scratch, contrasting fresh vs. canned tomatoes, and considering toppings’ nutritional impacts.
By Beverly Makhani
Division of Academic Engagement and Student Achievement (DAESA)
What do you get when you make pizza, pumpkin-chocolate chip muffins, and ice cream all on a Saturday?
Plates and bowls of deliciousness plus an introduction to college-level science, if you are a lucky high-schooler who attended a virtual cooking class hosted by Washington State University’s Office of Academic Engagement (OAE) and the School of Hospitality Business Management (HBM).
For three hours, dozens of OAE student participants across the state followed along in their own home kitchens while three HBM instructors in chef’s whites worked in front of cameras set up throughout Todd Hall’s commercial kitchen in the Carson College of Business. OAE is part of the Division of Academic Engagement and Student Achievement (DAES