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 over 30 years of industry experience and more than 15 years of teaching experience to the Byron Nelson High School Culinary Arts and Hospitality Academy. She is a proud graduate of Johnson & Wales University in Charleston, South Carolina, where she earned her AOS in Culinary Arts and BS in Food Service Management. In 2011, she went on to complete her MBA in Hospitality Management, further expanding her leadership and business expertise.
Chef Hooker is a Certified Chef de Cuisine (CCC) and Certified Culinary Educator (CCE) through the American Culinary Federation, demonstrating her dedication to professional growth and excellence in the field.
Her diverse career includes serving as Assistant Director of Culinary Education at The Art Institute of Dallas, Chef Instructor at Le Cordon Bleu College of Culinary Arts in Dallas, and most recently as Executive Chef for Southern Methodist University (SMU).
Chef Hooker is passionate about sharing her knowledge and experience with students, fostering an environment that emphasizes creativity, professionalism, and excellence in the culinary arts and hospitality industry. She is excited to continue building a strong culture of quality, teamwork, and innovation within 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, Byron Bistro, at the Culinary Academy
Mrs. Reese is a graduate of Purdue University in West Lafayette, Indiana, with an extensive background in Culinary and Hospitality Management. With over 25 years of experience in the industry, she brings real-world expertise and a passion for excellence to the classroom.
Throughout her career, Mrs. Reese has trained and managed teams in diverse settings, including school cafeterias, Eli Lilly, Lockheed Martin, and administrative dining operations. As a ServSafe Instructor and Proctor, and a dual credit instructor with Tarrant County College, she takes pride in preparing students to enter the workforce with professionalism, skill, and confidence.
Dedicated to inspiring the next generation of culinary and hospitality leaders, Mrs. Reese empowers her students to develop their talents, embrace high standards, and become the absolute best versions of themselves.
Mrs. Reese teaches Principles of Hospitality & Tourism and Introduction to Culinary Arts
Students who complete the academy program will graduate high school with 24 college credits and several industry certifications. Our junior and senior level courses take up multiple class periods. 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.
