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Fall 2021


Sarah Crews, art student in Patrick Mayton's Drawing II class, created these works of food art.  The cake was painted in Drawing II class while the still life was a project she completed during the 2020 quarantine.

Culinary and Hospitality Institute Cooking Demonstration

Chef Kenneth Moore with Jefferson State's culinary program demonstrates preparation of Johnny Cake Appetizers.  Johnny Cakes are also called Hoecakes because they were cooked in the field on the flat side of a garden hoe at one point in history.

New Orleans Foodways Professional Development

Nursing and Food

  • Our body requires many different nutrients to stay healthy.  Here are a few foods and body parts that resemble each other and play a role in the health of our bodies. 
  • Dr. Tina Rowe is an instructor of nursing at the Chilton Campus and loves passing on strange and interesting information to promote health.

Sigma Chi Eta Panel Discussion

Sigma Chi Eta (SCH) is the official community college honor society of the National Communication Association (NCA).  Mentored this year by Dr. Janice Ralya, the officers of this organization sat down to discuss food challenges and changes in America over the recent years. 

Speech and Debate Team Panel

Join the Jefferson State Speech and Debate Team as they present a panel on Food, Communication, Culture, and Psychology.

Speech 106 Presentation

Speech 106 student and Speech & Debate Team member Cameron Hodge gives a demonstration speech on the proper way to filet a fish.

Warren's Theater Appreciation 120

Each semester, Theatre Appreciation students are assigned to write a three- to five-minute play that adheres to Aristotle's unities of time, place, and action. Characters, conflict, and setting are randomly selected by a roll of the instructor's die. After the plays are written, students then create a marketing poster that includes a directorial concept blurb, scenic and costume designs, and casting of real actors as their lead characters.  This fall, students were encouraged to creatively include food in their plays. They were advised that food did not necessarily need to be the central theme, but to find clever ways to incorporate it. These three examples exemplify their efforts.