A Recipe for Success: How George County School District is Transforming Futures Through Culinary Arts

The Heart of the Program: More Than Just Cooking

At George County School District (GCSD), our Culinary Arts program is designed to provide students with a comprehensive foundation in the food service industry. This two-year program is structured to take students from basic principles to professional-grade execution. The program is led by two ServSafe certified instructors, Danielle Frey and Ashton Estis. Student participation in the program has grown significantly, increasing from approximately 30 students to an average of 70–80 students enrolled each year.

In Culinary Arts I, students focus on essential foundational skills, including food safety, sanitation, culinary math, and an introduction to the hospitality industry. They dive into the history of the culinary world and learn the organizational differences between the "front of the house" and "back of the house". Before they ever touch a commercial range, they must pass rigorous safety tests, learning everything from grease fire suppression to proper workstation sanitation.

As they progress to Culinary Arts II, the emphasis shifts heavily toward hands-on practice and advanced techniques, such as fabricating poultry and grinding meats for custom burgers. This level also integrates management concepts, customer service, and internship experiences, ensuring students understand the business side of the industry.

From Portables to a State-of-the-Art Reality

For years, our culinary students operated out of a 24-foot by 24-foot double portable building. While the instruction was excellent, the space was limited. To better serve our students, a new, modern facility was constructed at George County High School to replace these temporary units. The project was led by Jeff Mathis, George County’s Career, Technical Education & Logistics (CTE) Director.

This project, estimated at $1.77 million, includes a 45-foot by 73-foot building and a large parking lot. This expansion more than doubled our classroom space, growing from 800 to approximately 2,000 square feet, and allowed us to house two adjoining classrooms and a full commercial kitchen under one roof. The classrooms can be opened up to 50 people, allowing students to cater community or school events.

The creation of this facility was a true community and district effort:

• Funding: Supported by SB 3015, HB 603, and local district funds
• Equipment: Ingalls Shipbuilding donated several pieces of equipment, while the remainder was purchased using Perkins funding.
• Construction: While JBHM served as the architects and Stewart Construction as the contractor, our own GCSD Maintenance department collaborated with student welding and construction classes to complete the classroom portions.

The new kitchen features the latest commercial-grade appliances, including gas ranges that allow for the faster, high-heat cooking found in professional restaurants. We also included a dedicated demo area where instructors can showcase techniques before students try them. This innovative design promises to foster teamwork and enrich the overall culinary education experience.

Bridging the Gap: The "Sous Squad" and Community Impact

One of the most exciting developments in our program is the Sous Squad. This name was chosen and voted on by the students themselves. Through the Sous Squad Facebook page, we share videos and updates, allowing parents and the community to see the incredible dishes our students produce. During the pandemic, the Facebook page allowed the culinary instructor, Danielle Frey, to upload videos and provide instruction when in-person classes were not possible. Families love seeing what their children are doing, and the students have immense pride sharing their creations.

Our program is deeply integrated into the George County community through various activities:

• Fundraising and Catering: Students create and sell Valentine’s Day cakes to family and friends, which teaches them how to pack, seal, and deliver goods. They also cater roughly six community and school events annually, including sports banquets.
• Real-World Resourcefulness: Students don’t just cook; they shop. They visit local stores like Walmart to find ingredients, learn to check if items are in season, compare prices, and identify suitable substitutes.
• The Senior Citizen Prom: This beloved annual event is a highlight for our students. In partnership with the local hospital that founded the tradition, students prepare and serve a full meal for senior citizens in the community. The celebration even features an Elvis impersonator and plenty of dancing, giving students the opportunity to connect with others while serving their community in a meaningful and joyful way.

Earning a Future: Practical Knowledge and Certifications

We are committed to setting kids up for success, and a major part of that is professional certification. Our students can earn:

• ServSafe Manager Certification: This certification is a requirement for every restaurant, making our students immediate assets to employers. Their certification is valid for 5 years, giving them a headstart if they pursue opportunities while in high school or right after. Often the crown jewel of a student's resume because it proves they can handle the highest level of responsibility in a kitchen: food safety oversight.
• ProStart National Certificate of Achievement (COA): This is the gold standard credential for high school students in the culinary world. Students who pass Year 1 and Year 2 exams can earn this certification. Think of it as a professional passport, once a student earns it, they have proven they have both the technical skills and the real-world experience to succeed in any commercial kitchen.

The certifications can help students pursue scholarships for higher education in the hospitality industry. We are also currently working on establishing dual credit opportunities with local colleges, such as MS Gulf Coast Community College (MGCCC), to show students the vast opportunities available in higher education and beyond.