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Career & Technical School News

Pies equal dough for Capital Region BOCES culinary students

Students made 43 pies for the holiday 

Students make piesCapital Region BOCES Career and Technical Education (CTE) culinary students were rolling the dough and rolling in the dough in the final hours before Thanksgiving recess.

Dozens of culinary students from across the Capital Region, who take culinary classes at the Albany campus of the program, made 37 pre-ordered pies for the public that were picked up Tuesday. Another six pies were made for the school's cafeteria and sold whole to students and staff.

Chef Paul Dolan said pumpkin pie was the most popular with 20 of the traditional Thanksgiving deserts ordered. Apple, pecan, apple crumb and other culinary creations were also on the menu.

The pies cost $8 a piece with the proceeds paying for the supplies used. Any profits are donated to the SkillsUSA campus chapter, which raises funds for students to test their skills on the state and national level.

Customers included BOCES employees and the public.

In the photo to the right, teacher Brian Brennan watches as CTE students Nicolle Sloan of Niskayuna and Chris Newkirk of Shenendehowa prepare a recipe for pie crust.

Below, CTE student James Cleveland of Shenendehowa makes a pie crust for pecan pie.

JAmes CLeveland makes a pie crust for pecan pie.




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