THe Travel IndusTrY assocIaTIon of amerIca
lIsTs TeXas as THe
THIrd mosT popular sTaTe
among TourIsTs.
Marilyn Wragg, director of the Curriculum in more depth. Working with industry and classroom teaching: “We set up a student-run
Center at Texas Tech University. “Multiple getting real work experience is invaluable.” restaurant called Pirate’s Cove café.
programs of study [see “Program Profiles” We’re open to the public and serve 60–80
on page 12] feed from the hospitality Cooking up success guests a day a menu of 28 items in a 90-
course—Restaurants & Food/ Beverage As with hospitality classes, some food minute lunch service. It is stressful, high
Services; Lodging; Travel & Tourism; and production and culinary arts programs pressure, and quick. But we have 100
Recreation, Amusements & Attractions,” are taught in coordination with corporate percent quality engagement among our
she explains. partners in the community. students, and that’s what has made the
Brenda Stoeck teaches Hospitality Services Take, for instance, Wylie High School program successful.”
for the Klein Independent School District near Dallas—the first school in the state DeShazo also makes ServSafe certification
near Houston, in partnership with the to be accredited by the American Culinary integral to his program—as do most Texas
Marriott Greenspoint Hotel. Federation, according to Yvonne Loya, culinary programs. “ServSafe certifies that
“The first year, students rotate through six program director for the Texas Restaurant you know basic sanitation and safety skills,” he
different departments in the hotel,” she says. Association Education Foundation. explains, “and most restaurants require that
“They include engineering, housekeeping, Wylie partners with the Texas their employees have it.”
loss prevention, banquets, kitchens, Restaurant Association to offer a two-year “When you walk in with a ServSafe
restaurants, front desk, phone system, comprehensive culinary program called FS certification, it will always give you an edge,”
accounting, and sales. The second year Prep, headed by Chef Steve DeShazo. Loya adds. “It’s something you carry with
students pick two areas to gain experience DeShazo, however, does far more than you throughout your entire career as a chef.”
S P O T L I G H T
REALLy CookING
The E 101 Program Teaches Students how to run a restaurant
E
101 is a program started by the restaurant is limited: “I am here failure. It’s just like the real world. a
Texas restaurant association to observe.” business cannot be successful if the
education foundation to give after a year of learning the basics employees aren’t responsible.”
students a hands-on look at what of restaurant safety, sanitation, and jonathan parker, a graduating
it’s like to run a business,” says operations in culinary arts classes, senior in the westside e 101
chelsea barton, the culinary arts westside students can apply to program, is headed for the
and entrepreneurship instructor at participate in e 101 the next year. culinary Institute of america, the
Houston’s westside High, the latest “This is a senior management world’s premier culinary college,
school to join the program. “we course,” says barton. “I teach cost with campuses in new York and
operate a mini-outback steakhouse analysis. students learn to price california. “I have gained serious
location serving lunch. The only items. They book catering events, leadership skills through the
difference is that all the servers, staff them, develop menus, and do program,” he says. “I got to manage
cashiers, management team, profit-and-loss statements. They are the whole kitchen today. It gives you
kitchen staff, and chefs are high in charge of finding out whether the a real feeling of accomplishment. I
school students.” restaurant is making any money— get to go home and feel like I actually
barton says her role in the they own every success and accomplished something.”
Page 13
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