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From BISD -
From BISD -
From BISD
The Beaumont ISD Culinary Arts program gives students a head start on their careers in hospitality and the culinary field.
Led by Chef Bettina Evans, students gain industry-based experience, from sanitation and safety basics to catering intricate meals.
“The students are really eager to learn. We spend as much time in the lab as possible, so they can get that hands-on experience,” said Evans. “We spend two to four hours on theory and the rest of the time in the lab. That’s what it’s all about--getting them that industry-based experience.”
Students spend two years in the program and can test for their Certified Food Manager Certificate at the end of their senior year. The program is in collaboration with the Lamar Institute of Technology.
“My goal is to give students as much technical experience as I can, so they not only take that certified food handlers certification, but they pass it, and they can walk right into the workforce and be gainfully employed,” said Evans. “It’s an opportunity to walk right out of high school as a line cook, sous chef, certified kitchen manager and, eventually, an executive chef.”
By the time the students complete the program, they know what temperatures to keep food at, how to keep things sanitary, cover skills in baking, and learn how to cook chicken, pork, beef, seafood and more. So far this semester, they have mastered Italian baked chicken, roasted potatoes, sweet potato fries, biscuits and chicken spaghetti, among many other dishes.
“Our goal is to start taking on catering events. We will be preparing chili for West Brook High School’s band fundraiser and we are preparing 400 cupcakes for the Garth House fundraiser,” said Evans. “The more experience we can offer, the better. I’m out there trying to find new events and make sure my students get that opportunity.”
After the new year, the program is looking into offering hot breakfasts and meal preps options available to the public.