E DUC AT IO N
by Ann Marie Kennon annmarie@myjarrell.com
JISD Culinary Program
T
COMMUNITY
hese Jarrell High School students run a kitchen that rivals any of your favorite restaurants. Taught and mentored by Carissa Adkins, the Culinary Arts program is a CTE path that enables students to earn certifications and prepare for a lucrative and exciting career after graduation.
Carissa's students also exercise their creativity at Family, Career and Community Leaders of America (FCCLA) competitions and in many annual community service projects. While it's more about service than competition, Jarrell has had best-in-Texas and national qualifiers for the past five years. She says, "I love to see them create things they didn't think they could, then share their food with others. And it's not just here, other teachers have noticed the satisfaction and excitement in the students who take this class; they are thankful they have gained that knowledge and confidence."
IN SCHOOL Carissa is ideally suited for the program, with degrees in Family Consumer Sciences and School Counseling. "I feel like this career chose me," she says. "I didn't aspire to be a teacher, but I worked in the food industry and I was eager to give teaching a shot. I've been doing it 11 years now and love it."
Their service learning includes an annual Lions Club senior luncheon, partnering with the City of Jarrell for their Thanksgiving meal, and collecting donations. "We are super active in the community and I am looking forward to getting back out there next yeaer. It's wonderful to see the students so willing to help but learning in the process."
As well, the school has an ideally suited classroom that includes a fully functioning commercial kitchen, which allows students to learn cooking from A to Z, baking and serving, plus career skills like building a resume or going on interviews. Students can begin with Intro to Culinary as early as 9th grade, then move on to Culinary 2, Advanced Culinary, and career preparation. Carissa has a wonderful mix of grade levels and averages ten career-ready graduates per year. "There are many ways to be an expert in the industry besides cooking, and are a number of certificates students can earn at each level; from safe storage and waiting tables to principles of managing a business. They learn all the functions of a kitchen and, when they graduate, they will have
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industry certifications that will help them land a job with higher pay than entry level." Students get plenty of practice at staff and community luncheons where they plan, purchase, set up, and serve as part of a class "business."
Carissa is pleased to bring awareness of the program at the school and anyone wishing to support them on their career paths can provide help for advanced students to purchase a chef coat and have their names embroidered on them for a professional look. She is also looking for support to acquire new equipment that will allow them to enter cooking competitions in the next school year. Contact Carissa at carissa.adkins@ jarrellisd.org.
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