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 four-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 - Freshman only
Four-Year Plan - Junior-Seniors
deadline to turn in is March 19, 2012
COURSES
PRINCIPLES OF BUSINESS, MARKETING AND FINANCE (Formerly: Introduction to Business- required for Magnet students)
Grade: 9-10
Credit: ½ credit
In Principles of Business, Marketing, and Finance, students gain knowledge and skills in economies and private enterprise systems, the impact of global business, marketing of goods and services, advertising, and product pricing. Students analyze the sales process and financial management principles.
PROFESSIONAL COMMUNICATIONS - required for Magnet students
Grade: 9-11
Credit: ½ credit
Professional Communications blends written, oral, and graphic communication in a career-based environment. Within this context, students will be expected to develop and expand the ability to write, read, edit, speak, listen, apply software applications, manipulate computer graphics, and conduct Internet research.
RESTAURANT MANAGEMENT
Grade: 9
Required Pre-requisites: Current enrollment in Culinary Arts
Credit: 1 credit
Learn what goes on behind the office doors in a restaurant. Students will learn to create menus, cost out recipes and calculate profits and losses, just like in the real world!
NUTRITION AND WELLNESS
Grade: 10
Required Pre-requisites: Professional Communications/Principles of Business, Marketing and Finance OR Restaurant Management
Credit: 1
Learn the basics. Students will use this year to learn about nutrition, sanitation, and basic culinary arts techniques through theory and hands-on activities.
CULINARY ARTS (Formerly: Intro to Culinary Arts & Culinary Arts 1)
Grade: 10
Required prerequisites: Instructor’s approval, Professional Communications/Principles of Business, Marketing & Finance OR Introduction to Travel and Tourism, Nutrition and Wellness
Credit: 1 credit
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification, a Texas culinary specialist certification, or any other appropriate industry certification.
CULINARY ARTS – DUAL CREDIT
Grade: 11
Required prerequisites: Instructor’s approval, Professional Communications/Principles of Business, Marketing & Finance OR Introduction to Travel and Tourism, Nutrition and Wellness, and TAKS = 2100 on the ELA plus an essay score of 2 or better
Credit: 1 credit
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification, a Texas culinary specialist certification, or any other appropriate industry certification. This course may be offered as a laboratory-based or internship course. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.
PRACTICUM IN CULINARY ARTS
Grade: 12
Required prerequisites: Instructor Approval, Culinary Arts OR Restaurant ManagementNutrition and Wellness, Culinary Arts
Credit: 2 credits
This course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences.
OUR RESTAURANT
We open our doors for business during the second six weeks. During the school year we serve the public, faculty and students (with off-campus privileges) We are open on Fridays during regular bell schedule days, however, please watch for announcements regarding the café schedule and menus, 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 Thursdays during lunch.
Officers 2011-2012
President- Kaylen Simpson
Vice-President- Myers hargrove
Treasurer- Brittney Tamborello
Secretary- Laura Bailey
Reporter- Donald Mathews
Parliamentarian- Colin Panyard
NEWS AND ANNOUNCEMENTS
- Placed 2nd at Regional ProStart Culinary Arts Competition, 2010
- Placed 2nd at State ProStart Culinary Arts Competition 2010
- Placed 1st at Regional ProStart Culinary Arts Competition, 2011
- Placed 3rd at State Prostart Culinary Arts Competition 2011
- January 21, 2012- Regional ProStart Competition, Humble Civic Center
- February 16, 2012- District SkillsUSA Competition, San Jacinto College North
If you have questions about the program or our restaurant, please contact Chelsea Gumm at cgumm@houstonisd.org.