Students had say in creating on-campus ‘bistro’
Construction has begun on a project at Clear Creek High School that will transform a classroom into Bistro Urbano, an on-campus restaurant to be managed, staffed and operated by Clear Creek ISD’s culinary students.
Chef Kathleen Roussel is the instructor for the program, which covers all aspects of culinary arts, ranging from basic introductory skills to restaurant management.
“They learn everything from basic knife cuts and stocks to cuisines from all around the world,” she said.
Students from throughout the district may sign up for the course.
Although a kitchen adjoining the culinary arts classroom has provided students a place for hands-on training, Roussel had a vision for something more.
“I thought it would be a great experience to have a restaurant,” she said. “We want to prepare students for the real world as much as possible.”
In 2013, Roussel asked her students to research all the other high schools that had oncampus restaurants and then asked them to design their own ideal facility. She organized the students in groups of three.
“They had to put together a binder with fixtures, furniture and décor,” she said. “They even had to create a budget.”
At the end of the project, the class decided on a favorite design and presented it to Dana Morgan, the district’s director of career and technical education. She loved the idea. “It just adds to the experience the students will get,” Morgan said. “It’s going to be
a place where students and teachers gather. We feel like it will give an additional spark to the program.”
Roussel said the previous school year was spent tweaking the design, meeting with architects and getting approval on all aspects of the project.
Construction crews began work at the beginning of August.
“It’s going to be a reality, and we’re really excited about it,” Roussel said.
Bistro Urbano is expected to open in September.
Morgan said the project was made possible through a $4,850 grant from the Clear Creek Education Foundation.
She said that the existing vinyl flooring is being replaced with tile that has a wood-grain finish. Banquette seating will be installed, as well as pendant and track lighting. A façade will be added to the hallway, giving the space the feel of a sidewalk café, complete with awnings, railing and faux outdoor seating.
Faculty and staff will be invited to dine at the bistro, and students will work as servers and cooks.
“We will also be able to host events and meetings for businesses in the community,” Roussel said. “It will be a great way to generate funds for our program.”
She is confident that students will gain valuable insight into the restaurant and catering industries.
“They’ll be handling everything from ordering supplies to executing the menu,” she said. “It will get them prepared for the real world and the actual business of running a restaurant.”
Roussel plans to open the restaurant from 11 a.m. to 12:30 p.m. on Wednesdays, Thursdays and Fridays. Parents will be able to make a reservation to dine.
“Parents will have an opportunity to taste what their children are making, and students will have the opportunity to show off everything they have learned,” she said.
Thanks to the open kitchen concept, diners will be able to watch the young chefs in action.
Plans also call for opening the café once a month for dinner service.
The sequence of the culinary arts courses begins with students exploring the industries of lodging, dining, travel, tourism and resorts.
Culinary Arts I students begin a three-year course sequence that provides job-specific training for entry-level culinary and food-service positions. Students gain insight into the operation of a well-run restaurant including management, planning, staffing and controlling food service operations.
Students in Culinary Arts II learn more advanced techniques of food preparation, menu planning, equipment and technology and access to realworld experience. These courses culminate in students taking the ServSafe Certification Exam.
Roussel said that students must apply for the program to be considered. She interviews the candidates and selects 75 participants.
“Students in high school are at a point where they are deciding which career they want to get into and what path they want to take in college,” she said. “Career and technical education courses give them a chance to try out different careers. You have to have a passion to be in culinary — but if you do have that passion, you’ll love every day of it.”
Roussel said Bistro Urbano will allow her students to get a sense of the restaurant business.
“It’s a great way for them to get a glimpse at the culinary world,” she said.
Other students may opt out of the business but still want to learn how to cook, she added.
“It’s a great life skill to have,” she said. “It’s something they can do forever. They learn to cook for themselves and their families.”
Morgan said that culinary arts skills can come in handy for students.
“Regardless of which segments of the economy rise and fall, the hospitality industry will continue to rise, because it’s based on population,” she said. “When population grows, the need in the restaurant industry grows.”
The experience may have more immediate benefits for participating students, she said.
“When they go out to get a job in the field, employers don’t put them in the same category as someone who is applying for their first job,” she said. “They usually get better positions right out the gate.”