ENTREPRENEURSHIP 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 at how businesses run. We are fortunate to have both a full commercial kitchen and operational dining room sponsored by Outback Steakhouse.
COURSES
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 are urged to 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: Introduction to Entrepreneurship and Culinary Arts
ServSafe Certificatioon
Credit: 2 credits; 1 per semester; elective 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 Steakhouse is often the catering choice.
OUR RESTAURANT
We typically open our doors for business in October. During the school year we serve the public, faculty and students (with off-campus privileges) Monday, Tuesday, and Friday 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.
NEWS AND ANNOUNCEMENTS
- Mark your calendar for our Culinary Arts Dinners! 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. The 5th Annual Outback/Westside Fundraiser is October 16 and we will also have dinners planned and executed by the seniors in the Culinary Arts II class on November 7, December 3, February 11, March 11, and May 13.
- Congrats go out to Manuel Esquivel (1st place), Adam Shney (2nd place), Rebecca Ebling (3rd place), and Rachel Maxcy (4th place) for their awesome sweep of District SkillsUSA’s Culinary Arts competition.
- Manuel Esquivel won 4th place in the State SkillsUSA Culinary Arts competition in Corpus Christi.
- Scholarships were awarded to Manuel Esquivel, Adam Shney, and Rebecca Ebling to help them pursue their education at the Culinary Institute of America next fall.
- Congratulations to Lonnie Harris who will be attending Johnson and Whales University in the fall for Culinary Arts
If you have questions about the program or our restaurant, please contact Chelsea Barton at cvann@houstonisd.org.