Culinary Arts
MetroEd School District
Danielle Clark’s Culinary Arts program provides comprehensive skills, equipping students’ knowledge in kitchen safety, sanitation, facility use, knife skills, and food prep, including the preparation of stocks, cuts of meat, poultry, and seafood. Practical skills include understanding functional roles within foodservice and hospitality sectors, including restaurant, hotel, retail, and healthcare environments. Housed in a large, state-of-the-art kitchen with areas for in-house and community catering and events, students operate a fully functional café, including a coffee barista. Project-based learning opportunities include planning, costing, preparation, serving, storage, and critique of menu options. Students participate in community catering events, applying their skills in real-world scenarios. Students earn early college credit with Mission College, ensuring a smooth transition to college and career advancement, while also fostering a strong foundation for workplace success.
Program Summary
The SVCTE Culinary Arts program addresses barriers faced by students, including those with disabilities and those who may not view themselves as college-bound, in accessing career opportunities in the competitive culinary field. With over 16,500 Hospitality and Food Service jobs in the Bay Area, 2,600 annual job openings in Silicon Valley, and 10% job growth forecasted from 2023–2028, the program prepares students for viable careers in this high-demand industry.
The program ensures inclusivity for all students, including those with IEPs, 504 plans, and specialized programs like the Deaf and Hard of Hearing Program. Students who may not have envisioned college as an option can earn 7 Mission College credits toward a two-year degree, opening pathways to higher education and career success.
This program creates a supportive, welcoming environment where students of all abilities thrive, as demonstrated by Caleb Barefield, a student with autism who won the 2023 Every Student Succeeds Award for succeeding in Culinary Arts despite his learning challenges. It equips students with the skills needed to succeed in the growing culinary industry, providing access to education and opportunities that lead to meaningful careers. And it inspires confidence by helping students identify and pursue their passions while building the confidence to succeed in college and beyond.
The SVCTE Culinary Arts program fosters equity and career readiness, ensuring all students can achieve their dreams.
Program Goals
Danielle’s Culinary Arts program consistently shows positive results and receives enthusiastic feedback from both students and staff. Serving a diverse student body with 33% enrolled with an IEP or 504 and 80% students of color across six school districts, the program offers an engaging curriculum that includes industry-recognized certifications like the Serve Safe Food Prep Manager Certification, ServSafe Food Handler Certificate, and ServSafe Allergen Certification.
Her program has demonstrated exceptional success and impact. Last year, the 51 students in the program boasted a diverse and inclusive student body, with nearly equal representation of male and female students and a wide range of ethnic backgrounds. The program's commitment to excellence is evident in its impressive outcomes: 96% of students earned a Certificate of Competency, and 100% completed their courses. Additionally, 47 students successfully completed the pathway, and 24 earned college credit through the program's strong partnership with Mission College. Beyond academics, the program offers rich work-based learning experiences, including field trips, guest speakers, and live demonstrations. Leadership development is also a key focus, with students participating in SkillsUSA and other leadership programs, achieving notable successes such as a silver medal at the state level. These achievements highlight the program's dedication to fostering student growth, career readiness, and academic excellence.
Impact on Students
Since its inception, Culinary Arts has thrived as a viable pathway to college and career. Danielle continues to partner with Mission College for early college credit, and has many industry partners that devote time to instill not only a love of the Hospitality and Food Service industry, but also the realities of being a sous chef, managing a kitchen, or owning their own business. Each year, SVCTE dedicates funding from CTEIG to help supplement the cost of consumables, and proceeds from student sales at the Hub, the student run cafe, helps sustain the cost of equipment and supplies. Built into the infrastructure, is the support of other departments and outside agencies such as Silicon Valley Education Foundation, to provide opportunities for students to apply their craft and skills, while also funding the cost of these large community events.
Sustainability
The Culinary Arts program prepares students beyond learning industry standards. Under the direction of Danielle Clark, students not only apply industry knowledge to classroom projects, but they learn leadership skills that transcend beyond the classroom. One of the projects students embark on is the High Tea cross-collaborative event with Fashion Design students, serving the community a multiple-course meal complete with student-designed and baked intricate decorated cakes as a centerpiece for each table. When students explore event planning by collaborating with other programs for the larger community, like the high tea, they not only showcase their technical skills, but also their professionalism, which includes collaboration, communication, articulation, and self-confidence. In addition to the annual High Tea, Danielle’s students run The Hub, a student-led entrepreneurial venture where SVCTE students and staff can purchase breakfast and beverages as part of the class’ curriculum, applying content knowledge with career-ready skills including customer service, team work, experiences that prepare them for any career that requires organization and skills in a high-stress environment.
Innovation
Despite the program's $98,577 annual cost, which represents only 0.5% of the general fund budget, its design makes replication feasible for other districts. Essential components include partnerships with local colleges for articulation or dual-credit opportunities, leveraging existing community connections for catering events, and utilizing grants, such as CTEIG, or external funding and donations to offset costs. Districts can adapt the program’s curriculum and scale it based on available resources by starting with smaller kitchen facilities or focusing on specific skill areas before expanding. Investing in staff development and seeking collaborations with industry professionals can further enhance program sustainability. By prioritizing career-readiness and utilizing shared funding streams, districts can create similar impactful opportunities for their students. SVCTE has a long history of leveraging funding from across multiple partners and grants to ensure feasibility and sustainability.
Replicability
Supporting Data & Info
Video of Program
