Celebrate the season with flavor and flair! Bossier Parish Community College’s Culinary Arts program has unveiled its first-ever Fall Holiday Menu 2025, offering the community a mouthwatering lineup of chef-prepared entrées, sides, and desserts, all made from scratch by BPCC’s talented culinary students and faculty.
Designed to take the stress out of holiday cooking, the menu provides a delicious and convenient way to bring gourmet quality to your family table or office celebration. The Fall Holiday Menu features a variety of seasonal favorites available in various sizes, including one-third (6-8 servings), half (15-20 servings) and full (30-40 servings) pan sizes, perfect for family gatherings, office parties, and festive celebrations. Orders will be packaged fresh and ready to heat and serve, making holiday entertaining easier than ever.
Menu items include:
- Sliced Turkey with Gravy
- Sliced Pit Ham
- Cornbread Stuffing
- Green Bean Casserole
- Sweet Potato Bake
- Squash Sauté
- Mashed Potatoes with Gravy
- Sweet Potato Pie
- Apple Pie
- Pecan Pie
Orders must be placed by November 14th, with pickup available on Wednesday, November 20, from 12:00 p.m. to 4:00 p.m., or Thursday, November 21, from 9:00 a.m. to 1:00 p.m. Orders can be placed online at www.bpcc.edu/CulinaryFallMenu. Quantities are limited so early ordering is encouraged.
“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.”