ENTREPRENEURSHIP and CULINARY ARTS PROGRAM
We all love great food, artful presentation and variety. Careers in culinary arts and sister industries are on the rise. According to the Bureau of Labor Statistics increases in population, personal incomes, and leisure time means that more Americans dine out and with greater frequency than at any time in the history of our civilization and this trend will only increase. Employment in the restaurant and related businesses is expected to increase faster than all other occupations combined through the first decade of this century.
Our three-year Entrepreneurship Program was designed by the National Restaurant Association Foundation to give students a first-hand look athow businesses run.
We are fortunate to have both a full commercial kitchen and operational dining room sponsored by Outback Steakhouse.
Letter to Incoming Freshmen
Program Application
Four-Year Plan
COURSES
To Be announced
Grade: 9
Prerequisites- none
Credit TBA
Introduction to Entrepreneurship and Culinary Arts
Grade: 10 - 11
Prerequisites: BCIS
Credit: 1 credit; ½ per semester; elective credit
In the Westside High School Outback Steakhouse Project Culinary Arts & E101 students receive the full scope of food industry basic training. First year includes sanitation and safety, which is the hallmark of any viable operation. The students take the ServSafe Food Management Safety Exam which is valid in every state in the United States. All students take this exam as it instantly sets them apart from all others who will be seeking employment…whether in the food industry or not. It is also required for return to the course for the 2nd and 3rd years.
First year students learn and develop competence in the following: use of tools and equipment, basic cooking principles; recipe structure and use; basic knife skills; basic Moist-heat cooking; basic Dry-heat cooking; understanding meats and game; cooking meats and game; understanding poultry and game birds; bakeshop production: basic principles and ingredients.
Culinary Arts I, II
Grade: 11 – 12
Prerequisites: Freshman Course TBA Introduction to Entrepreneurship and Culinary Arts
ServSafe Certificatioon
Credit: 2 credits; 1 per semester; elective credit or PE credit
Second year students will focus more on front of the house activities: serving & clearing, setting beautiful tables; presentation & garnishing skills; and back of house operations: working on a front-line during service; prepping food in bulk & checking in deliveries.
Subsequent year students are deeply involved with the menu development and catering activities of the program, including the planning for numerous school and community events in which the Outback Café Westside is often the catering choice.
OUR RESTAURANT
We open our doors for business October 9th. During the school year we serve the public, faculty and students (with off-campus privileges) Fridays from 11:30 – 1:00 pm. As we are a student-run operation, please watch for announcements for periodic closings to accommodate the school schedule (holidays, testing, etc.) or call 281-920-8000, ext. 6079 before planning to join us for lunch.
Our Café uses only the freshest ingredients, from our USDA Choice sirloins, to our freshly grated Parmesan cheese; our goal is to offer you a great meal while providing a learning experience for the students possibly going into a culinary career.
We also offer catering services for school functions as well as parties for other organizations. We plan a menu for each event and work to create a great experience for everyone.
SKILLS USA
We have a chapter of this national organization on campus and meet to coach students in the culinary arts and skills as well as participate in competitions at the local and state level. Meetings are held Mondays after school from 3:30-4:30.
Officers 2009-2010
President- Theresa Brabec
Vice-President- Lizeth Ramirez
Treasurer- Alenis Leon
Historian- Laura Maldonado
NEWS AND ANNOUNCEMENTS
- Mark your calendar for our Culinary Arts Dinners! Dinners will planned and executed by the seniors in the Culinary Arts II class on October 29 with spring dates to be announced. Seating is available at 5:00 pm and 6:30 pm and information on tickets and menu will be publicized in the Westside weekly newsletter.
If you have questions about the program or our restaurant, please contact Chelsea Gumm at cvann@houstonisd.org.