Nothing brings people together quite like food.

Students in Mrs. Laura Tugwell’s Principles of Hospitality & Human Services class have begun their yearly activities including the student-prepared Long Handled Spoon lunches and food service certifications. The next meal will be a pasta meal on November 18.

The class also spent several weeks studying the different types of food services businesses. 

“I have instilled key factors for food service business development for my students” Mrs. Tugwell said “that they should consider regardless of the type of food service business they go into.” 

The following week students were challenged to create a model of a food truck business using only recycled materials.  Food trucks had to include: target market, name, theme, slogan, menu and design.

“Students were encouraged to be creative,” Tugwell said, “think outside of the box and remember the sky’s the limit.”

Food trucks give an unlimited amount of options and the students were encouraged to be creative and think outside the box to create a business that was individualistic.

“The name of my business was the taco truck,” freshman Calyn Wilson said. “I made it this because I love tacos and they are my favorite food.”

Besides making these models Mrs. Tugwells class has been working on the new menus and recipes for their monthly long handled spoon meals. The class has delivered two Long Handled Spoon meals so far this year. 

“It is so much fun creating the menus and preparing these meals for the teachers and staff,” senior Angel Gaitan said. “This gives us the chance to be creative with our culinary techniques.”

The October meal included an appetizer of Pepper Poppers, an entree Chicken Fried Steak, mashed potatoes, gravy, green beans, and a side garden salad served with homemade ranch dressing and peach cobbler. The class has also begun a “Frappe Friday” for teachers to participate in on Fridays.

“35 chicken fried steak plates going out with two sides, a dessert, and an appetizer on two campuses was a big order for these kiddos, and they rocked it,” Tugwell said. “This group of Advanced Culinary Arts kids is amazing!”

 Many of the CTE courses provide students with an opportunity to obtain industry-based certifications. Students in the Culinary Arts Department at FHS have the chance to take several different CTE courses including Introduction to Culinary Arts, Culinary Arts and Advanced Culinary Arts. With each of these courses, students may earn certifications.  

“I think this could help me with future jobs,” sophomore Lillian McBean said, “and allow me to get a job right out of high school.”

The following students have received several Certificates. Texas Food Handlers Certification: Dominic Baldwin, Aurora Figueira, Braela Habbit, Abagail Hughes, Lillian McBean, Tyler McGinn, Deyla Morgan, Avyana Terrades, Kristavia Nelms, Devin Rischer, Guadalupe Davila, Danna Munoz, Camron Daniels, Carlexia Daniels, Christian Davila , Monica Diaz, Adan Gutierrez, Lazaria Robinson, Amaya Hampton, Kristy RAmirez, Alexi Walthall, Caris Mayers, Amaria Jones, Alyssa Kocher, Brianna McDonald, Darian McDonald, Gregory Welch, Madison Arman, Makensy Isaacs, Angel Gaitan, Madison Jones, Lajadah McDonald, Ana Reyes, Teresa Rodriguez, Natalia Roldan, Kaidence West, Jaysa Smith, Breyanna Dowell, and Ciara McAlpine. TABC Seller Server Certification: Myrka Limones, Noe Espinoza, Justin Henderson, Jaysa Smith, Macie Banks, Lexis Combs, Breyanna Dowell, Emily Knight, Alyssa Markham, Ciara McAlpine, Gilbrea McNeil and Dominick Reyes.

All photos contributed by Culinary Arts dept.