Our Program
Lifetime Nutrition & Wellness
Our prerequisite for the culinary program. Miss Leni Gillespie is instrumental in acclimating our students into basic operations of a standard kitchen and building the foundation for what they will need in the next few years. In LN&W, students will learn recipe quantity and conversions, nutritional breakdown of foods and get hands on experience to become familiar with the tools of the trade. All students interested in our culinary arts program will not only need to pass LN&W, but also obtain Miss Gillespie’s approval for advancement into the pathway.
Culinary Arts I
Our introductory Culinary course. Students will learn Commercial kitchen safety and sanitation guidelines as well as obtain a Texas state food handlers permit (required for all students to begin producing food in the IHCA kitchen). Uniforms are mandatory on a daily basis as well as a line up inspection to ensure all health codes and safety codes are met. We start with the fundamentals of cooking, from veg and starch to the brigade system. A team system is utilized for all projects and students maintain their teams throughout the year. Each team is responsible for specific cleaning and cooking tasks each day and the tasks rotate throughout the week. Culinary Arts I is required to enter Culinary practicum, as well as the approval of Chef instructor Jason Osborne.
Culinary Practicum
Our second year culinary course emphasizes leadership and responsibility in the culinary field. Students will be required to find an off-campus site in which to volunteer at on a regular basis throughout the year. An on site manager will be responsible for overseeing a particular student and will evaluate them regularly. Each set of six weeks will include several checkpoint tasks that will be graded. We also delve into some advanced culinary techniques and Practicum students are expected to give direction to first year students during all applicable events.
Lifetime Nutrition & Wellness
Our prerequisite for the culinary program. Miss Leni Gillespie is instrumental in acclimating our students into basic operations of a standard kitchen and building the foundation for what they will need in the next few years. In LN&W, students will learn recipe quantity and conversions, nutritional breakdown of foods and get hands on experience to become familiar with the tools of the trade. All students interested in our culinary arts program will not only need to pass LN&W, but also obtain Miss Gillespie’s approval for advancement into the pathway.
Culinary Arts I
Our introductory Culinary course. Students will learn Commercial kitchen safety and sanitation guidelines as well as obtain a Texas state food handlers permit (required for all students to begin producing food in the IHCA kitchen). Uniforms are mandatory on a daily basis as well as a line up inspection to ensure all health codes and safety codes are met. We start with the fundamentals of cooking, from veg and starch to the brigade system. A team system is utilized for all projects and students maintain their teams throughout the year. Each team is responsible for specific cleaning and cooking tasks each day and the tasks rotate throughout the week. Culinary Arts I is required to enter Culinary practicum, as well as the approval of Chef instructor Jason Osborne.
Culinary Practicum
Our second year culinary course emphasizes leadership and responsibility in the culinary field. Students will be required to find an off-campus site in which to volunteer at on a regular basis throughout the year. An on site manager will be responsible for overseeing a particular student and will evaluate them regularly. Each set of six weeks will include several checkpoint tasks that will be graded. We also delve into some advanced culinary techniques and Practicum students are expected to give direction to first year students during all applicable events.