The 33 Career and Technical Education programs at Frenship High School and Frenship Memorial High School prepare students for high-wage, high-skill, and high-demand careers by combining academic knowledge with technical training and meaningful work-based learning experiences. In the culinary classrooms, students are learning through hands-on experiences, one recipe at a time. 

At the start of the program, students focus on essential life skills. Memorial High School Culinary Arts Department Lead Emily Hix explains that the introductory course helps students learn how to cook for themselves and prepare for independence. As they progress, instruction expands into global cuisines, diverse ingredients, and recipe development. 

“As they move up in the program, we get more in-depth with different cultures of food, types of fruits, vegetables, grains, and proteins, and develop a better understanding of interpreting recipes so they can start to add their own flair,” Hix said. 

Frenship High School Culinary Arts Instructor Roy Wigington says the curriculum is intentionally designed to grow with students’ skills and confidence. 

“In culinary, we teach from basic living on your own to high-end cuisine,” Wigington said. “It’s a great opportunity for our chefs to get a taste of working in the food industry, from front of the house to back of the house or even owning their own restaurant.” 

Enrollment in the program continues to climb. At Memorial High School, approximately 180 students are currently enrolled across eight classes, with nearly 300 students requesting the course for next year. At Frenship High School, more than 130 students are enrolled in Culinary I, about 60 in Advanced Culinary, and 21 in the Practicum course. 

Hands-on learning is at the heart of the program at both campuses. Students sharpen knife skills, practice proper kitchen sanitation, explore world cuisines, and learn to execute recipes with precision. As they advance, projects become more complex and creative. 

Students are given the opportunity to design their own restaurants and menus, plan catering events, or transform a dish into something completely new.  

“We try to ramp each level up and do more difficult dishes as they progress into the program,” said Hix. 

While enrolled in the program, students have the opportunity to complete various industry certifications. Culinary I students can earn their Food Handler certification, qualifying them for entry-level food service positions. In the senior-level Practicum of Culinary Arts course, students may take the Food Manager certification exam. Upon graduation and turning 18, that credential can open doors to management-level roles in food service. 

Hix and Wigington emphasized that community partnerships play a vital role in bringing real-world experience into the classroom.  

Both campuses partner with United Supermarkets and Market Street, where professionals provide demonstrations and hands-on learning experiences in departments such as bakery, deli, seafood, and meat. 

“These partnerships allow students to learn from people within the industry and see potential jobs they could pursue after graduation,” Hix said.  

Wigington added that working with industry professionals helps students learn how to perform under pressure in real-world situations. Students also work alongside pitmasters from Evie Mae's Pit Barbeque, who mentor Frenship’s BBQ team and have donated equipment to support student training. 

Students are also encouraged to participate in competitive and leadership organizations, including ProStart, FCCLA, and a competitive BBQ team. Memorial High School is working to lay the foundation for student competition.  

Recently, the Frenship High School culinary students competed in the High School BBQ, Inc competition in Baird, Texas, where they earned 3rd place in the Brisket category and 11th overall. The FHS team will also compete in a world showcase event at EPCOT. 

The lessons learned in the classroom directly translate to career experience for many of the students. From grocery stores and fast-food establishments to local restaurants and higher-end kitchens, Frenship culinary students are building experience that positions them for long-term success in the industry. 

Through hands-on learning, industry partnerships, and meaningful certifications, Frenship CTE’s Culinary Arts program is truly serving up career readiness.