Culinary Arts

What It's About

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.

Why It's Important

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 Information

Instructors

Jackie Godek
Jaclynn.Godek@kellerisd.net

Culinary Arts Practicum     I     Career Prep

Teaching is my second career and my most rewarding one. I have been in KellerISD for a lucky 13 years. I graduated from the State University of New York at Oneonta and began my career in the hospitality industry. I love teaching a work-based learning course like the Practicum of Culinary Arts and watching my students grow and develop employability skills. I am the lead advisor for FCCLA and co-advisor for SkillsUSA.

Amanda Smith

amanda.smith@kellerisd.net

Advanced Culinary Arts

I am Amanda Smith. I teach Culinary Arts 1. I have a Culinary Arts degree from Le Cordon Bleu and a BAAS in Educational Technology/Information Systems. I am married and have two boys. I am from very South Texas and love all things Tex/Mex. I am the FCCLA co-advisor and co-advisor for SkillsUSA.