Culinary Arts
Culinary Arts is a growing program in our schools across Texas. This program is designed for those wanting to learn the art of cooking. This program will provide the foundation for those wanting to continue in the culinary field in any of the many diverse opportunities: Sous Chef, Pastry Chef, Kitchen Manager, Garde Manger, Banquet Chef, or a Restaurant Entrepreneur.
Opportunities in the culinary field are high in demand. Individuals in this program gain knowledge in diet, nutrition, food preparation, cost and budgets, and the science of food. As society looks for more convenience, this increases the demand for dining establishments and skillful individuals to work there.
Curriculum Development/Articulation
The Culinary Arts curriculum is based on Texas Essentials, Knowledge, and Standards (TEKS), and does have articulations with Technical Colleges in Texas, as well as many of the finest Culinary Arts schools in the nation.
The Intro to Culinary and Culinary 1 courses introduce students to fundamental preparation terms, concepts, and methods in Culinary Arts where laboratory practice parallels classwork. There is an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operation procedures. The course also provides an overview of the professionalism in the industry and career opportunities leading into a career pathway in Culinary Arts.
Culinary Arts Practicum is a course built on the techniques and skills learned in the introductory courses as students begin to gain in-depth knowledge and hands-on skill mastery. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen.
Work-Based Learning
Classroom instruction and hands-on lab experiences are only a portion of a student's experience in this program. Numerous work-based activities are available such as guest speakers, job shadowing, career fairs, and internships, to name a few.
Industry Certifications
Students have an opportunity to earn industry certifications such as Servsafe, OSHA, CPR/FIRST-AID/AED, and Food Handlers.
Pathway Infographic
Instructors
Culinary Arts Practicum | Career Prep
Amanda Smith teaches Practicum of Culinary Arts at the Keller Center for Advanced Learning. She is also the lead FCCLA advisor for the Culinary pathway, and a National Board Certified Teacher.
Amanda has been teaching for 10 years at KCAL. Amanda has a degree in Culinary Arts from Le Cordon Bleu and a BAAS in Educational Technology/Information Systems from the University of Texas at RGV.
Amanda was an Executive Chef, Executive Pastry Chef, and Executive Sous Chef before transitioning into teaching.
Advanced Culinary
My name is Madison (Grace) Alexander and I teach Culinary Arts. I teach Advanced Culinary Arts. I also serve as the FCCLA co-advisor at our campus.
I earned my Associate's degree in Culinary Arts and my Bachelor's degree in Hospitality Management from Sullivan University in Louisville, Kentucky.
Whether it's savory dishes or baking pastry, I love to teach a hands-on course like this one.