Practicum in Culinary Arts/ Extended Practicum in Culinary Arts
Course Descriptions
Principles of Hospitality and Tourism (1 HS Credit/3 College hrs)
Students learn knowledge and skills focusing on food and beverage management, food cost control and customer service that meet industry standards. Students explore the history of the hospitality and tourism industry, and examine characateristics needed for success. Certification: ServSafe Food Handler
Introduction to Culinary Arts (1 HS credit/6 college hrs)
In this classroom and laboratory-based course, students develop an understanding of the operation of a well-run restaurant. This course provides insight into sanitation and safety, food production and hospitality skills, as well as various levels of industry management. Students gain practical experience managing front of house operations at Byron Bistro, a student-operated restaurant open to NISD staff and the public. Certification: ServSafe Manager
Culinary Arts (2 HS credits/9 college hrs)
Students learn the principles of the art of cooking and science of baking, including management and production skills. This laboratory-based course covers the fundamentals of basic cooking techniques, baking and pastry, purchasing, food identification and preparation.
Practicum in Culinary Arts [internship] (3 HS credits/6 college hrs)
This practicum course integrates academic and technical skills; provides more interdisciplinary instruction; and supports partnerships among schools and businesses to prepare students with a variety of skills in a fast-changing workplace. Students gain operational experience working in the Byron Bistro. Certifications: Culinary Arts Level 1 Certificate (TCC), Certified Fundamentals Cook - American Culinary Federation
Chef Hooker brings a wealth of knowledge from her time and experience at various operations. She attended Johnson & Wales University in Charleston, SC, where she received her AOS in Culinary Arts and her BS in Food Service Management. She completed her MBA in Hospitality Management in 2011 and received her Certified Chef de Cuisine and Certified Culinary Educator from the American Culinary Federation. Chef Hooker served as Assistant Director of Culinary Education at The Art Institute of Dallas, and also as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Dallas, TX. Most recently, Chef Hooker was the Executive Chef for Southern Methodist University. Chef Hooker is focused on quality and execution and is excited to bring her passion to the Byron Nelson High School community.
Chef Maher has spent the last twenty years working in the food industry where he was in charge of kitchens in major corporations such as The Cheesecake Factory, La Madeleine, HEB Corporation (Central Market), Eatzi’s and many others. Chef Maher was also the Chef/Owner of his own fine dining restaurant, Mirabelle, where he was rated a 4-star restaurant for eight years in the Dallas area.
Chef Maher teaches Practicum of Culinary Arts Extended where students are in charge of operating and maintaining the restaurant at the Culinary Academy, Byron Bistro
Mrs. Reese is a graduate from Purdue University in West Lafayette, Indiana with an extensive background in Culinary & Hospitality Management. With a vast knowledge of the industry, Mrs. Reese looks forward to inspiring students in a career she’s grown to love. Mrs. Reese has trained and managed teams in school cafeterias, Eli Lilly, Lockheed Martin as well as school Administrative Dining. Mrs. Reese enjoys inspiring students with zeal to be the absolute best version of themselves.
Mrs. Reese teaches Principles of Hospitality & Tourism, Introduction to Culinary Arts
Our courses take up a lot of your schedule Junior and Senior year. Students need to be prepared to maintain a C average in all courses in order to have enough room in their schedule to accommodate the double and triple blocks.
