A behind-the-scenes look at FISD’s Advanced Culinary Arts Program
By Yvonne Brown
I strongly believe in community engagement and volunteering, and I value programs that enhance understanding of the infrastructure and organizations that keep Frisco running smoothly. One of the highlights for me last year was participating in the Frisco Independent School District’s (FISD) Insight Program. This community education forum offers citizens a behind-the-scenes look at school district operations. It includes a half-day visit to explore Frisco ISD’s Career and Technical Education (CTE) Center, followed by a freshly cooked lunch at their onsite restaurant, ‘Saveur.’ (I’ll share more about that later!)
Located in central Frisco, the CTE Center offers more than 25 programs of study for students in grades nine through 12, with the purpose of inspiring and preparing students for their future careers. Covering a wide range of fields across Health Science, Agriculture, Construction, Architecture, Graphic Design, Law and Public Service, and Information Technology, these programs deliver invaluable hands-on experience to students.
The facility offers unique learning spaces that prepare students for future careers and opportunities to earn industry-recognized certifications. The format and practical approach of the various offered programs not only create future-ready students but also cultivate essential skills that empower them to embrace challenges, collaborate, innovate, communicate, contribute, and rise to meet the opportunities that await them. Under the Hospitality and Tourism umbrella, the Advanced Culinary Arts Program stands out as a favorite.
Chefs Sara Hosford and Chad Burnett lead the students in this program. They are both graduates of Scottsdale Culinary Institute, a privately owned culinary school in Arizona, and are SERV Safe Certified managers, with Chef Hosford also being a proctor for the exam. Chef Burnett is a Certified Executive Chef, as well as a member of the World Master Chefs Society. In addition to overseeing the Culinary Arts Program, both Chefs work outside of Frisco ISD; Chef Hosford is an adjunct professor at Collin College, and Chef Burnett is a concept chef for a local restaurant group. This outside involvement in the industry ensures that Frisco ISD students receive real-world and relevant experiences in their culinary classes at the CTE Center.
Chef Hosford is a lifelong culinarian whose work in the food service industry spans almost thirty years. Her experience ranges from being a private chef to an executive chef at a high-end pavilion built for parties and weddings. In 2007, Frisco ISD had a position open for district caterers, and she seized the opportunity to apply.
“I was hired for that position and quickly fell in love with Frisco ISD. When the approval for the CTE Center was voted on and passed by the Board of Trustees,” she explained. “I knew what I needed to do on my end to be a teacher at the CTEC. This is my 19th year working for Frisco ISD. Next year, I expect a party!” Chef Hosford said, laughing.
During the Advanced Culinary Arts Program, students acquire in-depth knowledge comparable to the foundational courses of culinary school, which will give them an edge if they pursue this career path. It includes instruction on the fundamentals of culinary arts, focusing on knife skills and flavor development through preparing chicken and beef stock. Emphasis is placed on safety and sanitation while maintaining an engaging classroom environment.
They also engage in hands-on experiences within a professional kitchen, focusing on enhancing their culinary skills in areas like food preparation, menu planning, and inventory management. Upon graduation, students receive an industry-standard certification in culinary arts and the confidence to continue to pursue their passion in a culinary career.
This is particularly beneficial for students not interested in a four-year degree, as a certification can position them directly on a desired career path, confirming the skills that employers are actively seeking.
- Students can choose from several options in the Hospitality and Tourism cluster to enter the Advanced Culinary Arts Program. Chef Hosford outlines the more direct path:
- Introduction to Culinary Arts (Grades 10-12) - Available at a student’s home campus, this course teaches the basics of culinary skills, and students will earn a Texas Food Handler food safety certification. They participate in classroom lessons and acquire hands-on kitchen practice.
- Culinary Arts I (Grades 11-12) - Offered at the CTE Center, this course covers basic cooking and baking skills. Students will gain practical experience with restaurant operations and catering.
- Culinary Arts II (Grade 12) - Also at the CTE Center, this advanced course takes place in a real commercial kitchen.
Other courses in this pathway include Survey of Hospitality and Tourism, Hotel Management, Hospitality Services, Travel & Tourism, and Food Science.
Chef Hosford notes that a highlight of participation and completion of the program is that students leave the culinary program with a Texas Food Handler Safety certification or a SERV Safe Managers certification. Both are industry-standard certifications that can enhance post-secondary and/or employment opportunities for the students.
The equipment in the kitchens mimics what one would see in the real world, including combi ovens, which provide a combination of steam and heat. There are also jacketed kettles, a grill, a fryer, and all the things that would be found in most professional kitchens out there. For Frisco ISD, this program is the most real-world setting inside of the district, so the students have the best opportunity to learn.
Work is also underway to gain approval from the American Culinary Federation to offer students the Certified Fundamentals Cook accreditation, which is a more advanced certification than currently offered.
“My goal is to ensure that the students have a great basis of knowledge where culinary arts are concerned and a strong understanding of the kitchen. If they attend culinary school, they will have a good foundation on which to grow,” she explains. “If they choose to not attend culinary school, they still walk across the stage with wonderful life knowledge: how to clean, cook, and organize. They are multitaskers, able to work in stressful conditions, and so much more! They are ready for life!” Chef Hosford concludes.
The icing on the cake for this program, however, is the program’s in-house restaurant, ‘Saveur,’ housed at the CTE Center, where members of the public can visit and have lunch on select dates throughout the year or dial in a to-go order.
This student-operated restaurant simulates a real-life experience with French-inspired cuisine. Student chefs and servers prepare everything from scratch and fulfill all orders, and it also features a Corner Café and Bakery where anyone can drop in to grab-and-go. Saveur is open to the public on Wednesdays and Thursdays from 11:15 a.m. to 12:45 p.m. Reservations can be made by calling 469-633-6780 or by making to-go orders.
“We love community support because it provides the key aspect of having customers! If we have no customers, the student’s learning is incomplete,” Chef Hosford explains.
I recently had the privilege to speak with some students currently enrolled in the class about their experiences. They describe a typical day that begins with preparing their individual assigned stations. The students also collaborate to create recipes and prepare dishes that are served in the restaurant, all while managing their workload as a team in a fun and friendly atmosphere. After completing all the orders and clearing the restaurant, their next priority is to clean the stations, appliances, and dining area. The cleaning tasks vary each week and can include laundry, washing dishes, collecting trash, or mopping floors.
Lone Star High School senior Mezan Bokhari sums up her experience as enjoyable and enlightening so far. She explains, “I'm learning not only how to make delicious food, but also a lot about why we use the ingredients we do. I also learned a lot about food safety and hygiene in the kitchen, and I notice it at home and when I go out to eat. We work with all kinds of people at totally different experience levels, and it creates a really fun environment to work in.”
Students report that they are achieving better speed and accuracy while completing orders, and they are gaining valuable experience for their future careers. This class teaches many important lessons, and even those who won’t pursue a culinary path in college appreciate the new skills they acquire. Students have learned how to work together effectively in a fast-paced environment, emphasizing the importance of cleaning as you go and collaborating as a team under pressure.
Abbey Horrell, a Senior at Reedy High School, is keenly aware of how the class and all she is learning will ultimately shape her career. She shares, “My future aspirations are to graduate from the Culinary Institute of America and either open my own bakery or be a head pastry chef. Learning and growing in a field I know I want to pursue is amazing, and we are taught by two wonderful chefs who also want to help us grow, no matter how many questions we ask.”
In reflecting on the skills she’s learned thus far, Heritage High School senior Nitya Rao admits that the class has taught her numerous important lessons. “Even though I won't be following the culinary journey into college, I am learning how to work together in a fast-paced environment and with a team, particularly on restaurant days when the kitchen can get extremely busy. We also learn valuable cooking skills that you can use further in your life, like basic safety when handling sharp knives and maintaining cleanliness,” Rao explains.
Overall, the Advanced Culinary program at Frisco ISD has proven to be exceptionally beneficial for students, equipping them with vital skills in teamwork, effective communication, and the successful operation of a professional kitchen and an operating restaurant. This hands-on experience not only enhances their culinary expertise but also prepares them for real-world job scenarios, often resulting in immediate employment opportunities upon graduation.
While the program is described as rigorous, it offers a comprehensive curriculum that lays a strong foundation for further culinary education or seamless entry into the culinary workforce. Additionally, the program emphasizes safety standards and industry practices, ensuring that students are well-prepared to meet the demands of the culinary industry.
Yvonne Brown is a Frisco-based freelance writer who enjoys lattes, authentic Italian food, preferably on a patio, and exploring all aspects of North Texas life with her family and friends.
