Degrees and Certifications:

Chef Alesha Rogers

Chef Rogers is married and has 1 daughter and 5 step children, and 1 grandson.  She graduated with a Bachelors Degree in Family Consumer Sciencees from Stephen F Austin State University; has a certification in Culinary Arts from Le Cordon Bleu.  Other Certifications include:  Professional Home Stager, Professional Organizer, Estate Sales, Kitchen & Bath Drafting & Design as well as Oil and Gas.

Chef Rogers was awarded the Master Advisor Award in 2015 for her service with FCCLA (student organization).  Chef Rogers enjoys working with young adults to help them find their talents and skills to better their future.

Intro to Culinary

  • Intro to Culinary students is a entrys level course for those who may be interested in the hospitality / culinary industry.  This course is for students 10 - 12 grade.

    Fees:  This course does have a required fee of  $35.00 which cover the cost of their apron, cooks hat, and their ServSafe Foodhandlers booklet and exam.

    If you are on free or reduced lunch the lab fees are reduced.  (Cash or Check for supplies due on or before Sept. 2021)  Students that have not paid for lab supplies may not be allowed to participate in labs until then - alternate assignments will be given.


    *  If you have long hair -"pony tail" or bun during lab. 

    * Students will also be required to wear required apron, hat and wear closed toe shoes during labs. 

    * For those sensitive to hot water or detergents - please bring your own pair of dish gloves to wear in lab. 

    * Plastic tote or box (white or clear) to keep in class - large enough to hold binder

    * Students will also need a 1 - 1 1/2" 3 ring binder with notebook paper.

  • Anyone that wants to join FCCLA as part of culinary has a whole new schedule.  We will have Pride Time meetings 1x a month during Pride Time!  Listen and watch for announcemenents.

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Culinary 1 & 2

  • Culinary 1 & 2 are combined classes in a lab.

    Students have the ability to learn, demonstrate, practice and grow over a 2 year period.

    Second year students are in more of a leadership type roll.

    Both levels help run our local Cafe Fresh, prepare meals for banquets and events as well as competiting in culinary competitions.


    Students are required to purchase a chef coat and hat through the department.

    First year students prepare for the ServSafe Managers Exam to earn their certification in Restaurant management.

    The cost of year will vary between $35 - $95 depending on what all they need.

    There are scholorships available for students who participate in both levels.