New culinary course offered on campus

This year students have the opportunity to take the culinary arts class here at the school instead of making the early morning travel to Wylie High necessary to take the course.

Culinary arts teacher Tonya Sloane conducts the course throughout the day, which starts from the education of food and workplace safety, to the preparation of entrees, sauces and desserts.

“Right now we’ve already been learning so much,” senior Hollie Foley said. “I was shocked at how easily food can go bad and how often we apply subjects such as history and math to culinary.”

Individuals must pass a test and receive certification prior to cooking within the class. The certification is to ensure each student’s knowledge of both safety in the kitchen and while handling food.

“Ever since we’ve learned about the importance of sterilization I’ve been watching out for restaurant cleanliness every time we go out,” Foley said. “Receiving our certification and learning about cleanliness is necessary for us to know how to correctly handle food.”

Students who took the culinary arts course prior to this year had to travel to Wylie High from first to third period each day to work inside the kitchen the high school provides, that came with several transportation and time management challenges.

“It got stressful having to go there and back every day while also getting back to our own high school on time,” former culinary student and senior Leann Cao said. “If we somehow didn’t have a ride that day there was no way for us to get to our culinary class; we had to provide transportation on our own. I think it’s way more convenient how students can stay at East now to ensure getting to each class on time.”

Sloane has high hopes of the culinary class further growing from this year as she recruits as many students interested in learning about cooking and restaurant management as possible.

“I’m excited for how this class will help me in the future,” Foley said. “I can learn how to cook for myself in order to be independent and have a greater knowledge of safety within the kitchen and in preparing diverse meals.”