Culinary arts students have the opportunity to grow their skills in a real-world setting.
What’s cooking in the kitchen at the Career and Technical Education Center? A professional learning experience like no other.
All fall, students in chef Sara Hosford’s advanced culinary arts class prepare for the official opening of the campus restaurant, Saveur. On a sunny October morning, that day had finally arrived.
At one burner, onions were being caramelized. There was chicken roasting for soup, pizzas assembled and broiled on a conveyor oven, a steak being sliced. Empty dishes returned from the dining room to be scrubbed, and new orders flew in. Hosford’s instructions and calls of “yes, chef!” could be heard over the clatter of dishes and the thrum of students working.
It was a hot whirlwind of chaos — and it was exhilarating.
In the middle of the action was Abbey Horrell, a Reedy High School senior and student in Hosford’s advanced culinary class. It was a day of double celebrations for Abbey — Saveur was opening, and she had just been accepted into the Culinary Institute of America in New York.
Abbey’s been baking since she was little, helping her mom make cakes and other sweets. She even started her own business this summer, Abbey’s Confectionary.
“Food is one of the things that brings me joy, and I don’t feel like I’m working when I’m baking,” Abbey said. “I feel like I’m putting my heart on a plate.”
For the past few years, Abbey’s future has solidified as she’s taken culinary courses through Frisco ISD. She’s grateful for that chance to learn more about her passions at school.
“I love that it’s getting me ready to go into culinary school,” Abbey said.
Hosford, who’s worked in Frisco ISD since 2007, also teaches at Collin College at night and says she can tell the difference between students who studied high school culinary arts and those who haven’t.
“Students who complete our two-year program here at the CTE Center have an advantage when they go off to culinary school, because of how rigorous our program is,” she said.
As they worked, students also learned, as Hosford shared tips and critiques. A french onion soup had the wrong texture, so she told a student to remake it. Orders were waiting; Hosford helped clear them up.
A chef and teacher, Hosford combined the two roles seamlessly. She said the environment she and Culinary Arts 1 teacher Chad Burnett have set up mimics culinary school, preparing students fully for what’s ahead.
“We are also the most true work-based learning environment in the District, like our retail outlets,” Hosford said. “We work super hard and always have hard and fast deadlines.”
It’s hard work, Abbey agrees. But this is the career she’s wanted since she was little — and the culinary courses offered in FISD helped her get there.
“I always say I’ll never work a day in my life, because I love what I do,” she said.
Culinary courses
There are two specific culinary courses offered at the CTE Center. Culinary Arts 1 requires a prerequisite of Intro to Culinary Arts, which is offered on students’ home campus.
Culinary Arts 1 is the catering workforce, and students help with Dinners to Go and Friday breakfast, which is sold to CTE and Administration Building staff. Students take a Texas Food Handler course. There is an application process that includes a video of students cooking a dish.
Culinary Arts 2 is the practicum course. These students run Saveur, which is open select dates for reservations. They experience the intensity and high expectations of a restaurant line, learning teamwork and communication.
Visit Saveur
Saveur is open to the public, and diners are encouraged to make a reservation by calling 469-633-6780.
Saveur is inside the CTE Center, 9889 Wade Blvd., Frisco, TX 75035.
Diners are asked to check in at the front office upon arrival to complete the required campus visitor screening process.
Cash, check and credit card accepted.
Dates coming up for Saveur: Dec. 4, 5, 11, 12