Culinary Grant
New Pathways in the Food Industry for Underrepresented Students
Grant partners working together for our student’s success: Houston Community College, Spring Branch School District, Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston
Upcoming Activities
Thursday, Feb. 26
All classes will attend the Career Fair specific to the hospitality industry at UH.
June 9-11, 2009
Summer Camp at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. Students will spend several days on campus to get a true exposure to college life.
June 16-18, 2009
Summer Camp at the culinary program at Houston Community College. Students will be learn many baking and cooking techniques to show case on the cooking show video which will be taped that week.
Past Activities
October 2008
The SBISD students traveled to the culinary department at HCC and prepared a plated dessert with chocolate cream with raspberry marshmallow.
November 2008
SBISD students spent a very inspiring day looking at the college program offered by the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.
November 2008
Chef Van Damme lectured on becoming a student at HCC and presented the basics of the culinary program. Students prepared special dishes which were then used as a part of a five course meal.
Open House at HCC
Students and parents were invited to come to this event which highlighted 20 different HCC programs.
Dual Credit
70 SBISD students received scholarships for dual credit culinary classes.
ServSafe Exam
The grant provided funds for up to 25 students to take the ServSafe Exam.
Cooking Text Book
The grant provided 25 copies of On Baking by Eddy Van Damme to the SBISD teachers for use in their class rooms.
Our CSREES/USDA Grant
New Pathways in the Food Industry for Underrepresented Students
Award # 2008-38422-19135
Amount: $245,000.
Partners: Spring Branch School District, Houston Community College, Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston
USDA Collaborator: Jon Muncrief, District Conservationist/Team Leader, natural Resources Conservation Service, USDA
- Determined to Benefit Students at Hispanic Serving Institutes
- Educational Need Area of Student Recruitment and Retention
- Educational Need Area of Student Experiential Learning
Objectives:
- Increase students’ knowledge of universities, and careers in the broad Food Industry
- Increase number of students in Culinary classes at SBISD, HCC, and UH
- Increase the number of students who completed culinary/hotel management classes at SBISD and HCC, and graduate with a Bachelor of Science degree from UH
We Expect to Make a Big Impact
- 250 high school students
- 250 community college students
- 50 university students
- 150 parents and community leaders
- 5 high school teachers
