Future chefs and restaurateurs in the Conroe Independent School District are learning cooking and restaurant management in a commercial kitchen as they prepare for the Texas ProStart Invitational Feb. 7-8 in Katy.
The Texas ProStart Invitational is a regional competition for students to compete in two categories: culinary and restaurant management. Judges will consist of industry professionals, such as chefs, restaurant owners and operators.

Chef Maria Gomez Garcia, right, looks on as Miwa Hirata and Cody Leach make noodles during a culinary arts class at Conroe High School Dec. 11.

Diana Hernandez carefully works on a dish as classmate Miwa Hirata looks on during a culinary arts class at Conroe High School Dec. 11.

Diana Hernandez, left, gets help pouring vanilla into a dish from classmate Cody Leach during a culinary arts class at Conroe High School Dec. 11. Students are preparing for a ProStart Culinary Art Invitational in February where finalists will win college scholarships.

The innovative CISD Culinary Arts Program has been in existence for one year after the CISD board approved the program, in partnership with the Greater Montgomery County Restaurant Association. The program is located in the former Freshman Annex cafeteria at Conroe High School, which was used for in-school suspension before being transformed into a high-quality, commercial kitchen, classroom and dining area. Upper-level students who have a passion for cookery learn health codes, the inventory process, budgeting and preparation of dishes. When finished, students will have their Food Handler’s Certification and ServSafe Certification.
Each CISD high school has a culinary arts instructor who introduces the program on that campus. For those who wish to continue in the program, juniors and seniors are transported to the Conroe High campus to receive hands-on instruction.

“We really want an industry experience for the students,” CISD Career and Technology Education Coordinator Greg Shipp said. “If they think they are going to cook and eat every day, not true.”

Teams participating in the ProStart Invitational culinary division must prepare a three-course meal in 60 minutes. Restaurant management teams must develop a restaurant and complete business plan, which they present and defend. The top teams will advance to the state finals in Waco. click here for complete story