Education
BY KAREN CHANEY
Centennial High School senior Daniel Medina, left, mixes ingredients for a wings recipe.
Lonestar High School senior Lydia Meierhofer removes a s’mores dessert from a pan in the FISD culinary arts kitchen.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Career, life skills taught in Frisco ISD culinary arts Whether students in the advanced culinary arts class at Frisco ISD’s Career and Technical Center pursue a culinary career after graduation or not, Chef Instructor Sara Hosford says they all take skills with them that will serve them for a lifetime. “When we are busy, [they learn] how to process, multitask and how to remain cool under pressure,” Hosford said. The setup Students enrolled in advanced culinary arts The restaurant is open to the public Wednesday and Thursdays and o ers a to-go option Tuesdays through Fridays. “There’s some kids that think it’s going to be run Corner Cafe & Bakery and cater district events. Saveur’s menu features soups, salads, pizza, wings and more. “The braised beef ravioli is made using a French technique,” Hosford said.
Students enrolled in the FISD culinary arts program catered a superintendent advisory council lunch.
WADE BLVD.
opening up a box of cake mix and sitting there stir- ring it for two and a half hours—smiling, licking the bowl, [putting] sprinkles on cupcakes,” Hosford said. “They don’t realize the intensity behind the program.”
class, which meets three hours every school day, have completed intro to culinary arts at their home campus and earned a Texas food handlers license. In addition to working at the student-run restau- rant—Saveur, at FISD CTE Center—students also
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9889 Wade Blvd., Frisco www.friscoisd.org
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FRISCO EDITION
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