BOSSIER CITY, La. — Bossier Parish Community College’s (BPCC) Culinary Arts program has introduced its first Fall Holiday Menu, giving residents a chance to enjoy chef-prepared holiday meals crafted by students and faculty.
The 2025 Fall Holiday Menu features a selection of seasonal entrées, sides, and desserts, all made from scratch in BPCC’s culinary kitchens. Designed for convenience, the menu offers items in one-third (6–8 servings), half (15–20 servings), and full (30–40 servings) pan sizes for family gatherings, office celebrations, and community events.
“This new offering allows our students to showcase their culinary skills while providing the community with quality, chef-prepared meals for the holidays,” said Quentin Calhoun, dean of business and information technology. “It’s a great opportunity to support local talent and enjoy a stress-free holiday experience.”
Menu options include sliced turkey with gravy, sliced pit ham, cornbread stuffing, green bean casserole, sweet potato bake, squash sauté, mashed potatoes with gravy, and desserts such as sweet potato, apple, and pecan pies.
Orders must be placed by Nov. 14, with pickup available Nov. 20 from noon to 4 p.m. and Nov. 21 from 9 a.m. to 1 p.m. Orders can be submitted online at www.bpcc.edu/CulinaryFallMenu
. Quantities are limited, and early orders are encouraged.