Fort Worth – Tarrant County College (TCC) used its annual Pathways to Success Showcase to put students’ food‑service training on display for the community. Mixology, culinary arts and nutrition students from the Southeast Campus prepared cocktails, meals and nutrition talks that illustrated the college’s focus on practical, career‑ready education.
Mixology and hospitality training
Mixology student Adetokunbo Azubike crafted a seasonal cocktail of sparkling wine, cinnamon syrup, apple cider and ginger ale, finishing it with apple slices and cinnamon sticks. Fellow student David Hernandez measured ingredients and explained how the class teaches cost‑control and guest hospitality. Hernandez, a former professional cook and cafeteria manager, hopes the program will help him own a restaurant one day.
TCC’s hospitality program offers a beverage‑management certificate and an associate degree with a food‑service‑management option, giving students the knowledge needed to run bars, restaurants and hotel kitchens.
Culinary arts in action
Culinary arts student Jennifer Day demonstrated a six‑hour class that moves from basic knife skills to international sauces and plating. On Wednesdays her class runs a $5 lunch service, where students write menus, order ingredients and cook for real diners. Recent dishes included herb‑marinated salmon, stuffed portobello mushrooms and lemon‑orzo, as well as a steak salad topped with peach purée, ginger and liquid smoke.
Day plans to open a catering business and hopes to teach cooking classes for children with autism, drawing on her own family experience.
Nutrition education for health and families
Nutrition and dietetics student Victoria Caicedo highlighted low‑sodium meal preparation for hospital patients. She explained that the associate degree requires three supervised practice courses totaling at least 450 hours and prepares graduates for the dietetic‑technician registration exam.
Student Jaelyn Dillard described learning to create meals that help families manage type 2 diabetes, an epidemic the college hopes to curb through community outreach. During a rotation with Arlington ISD, Dillard and community educator Teresa Barbee taught families about ingredient choices and provided groceries for home cooking.
Caicedo emphasized the importance of helping parents add protein and fiber to meals while preserving traditional dishes from their heritage.
College leadership ties training to regional growth
Chancellor Elva LeBlanc said North Texas’s rapid growth is creating a strong demand for skilled hospitality workers. She urged colleges and employers to partner so more residents can receive the training needed for these jobs. “Who will build what comes next? The answer is people,” LeBlanc said.
The showcase also featured robotics and dental‑hygiene demonstrations, underscoring TCC’s broad commitment to workforce development across multiple industries.
Why the program matters to families
Students and instructors alike stressed that the hands‑on experience not only builds technical skills but also equips graduates to support families and communities. By teaching practical cooking, beverage service and nutrition knowledge, TCC aims to strengthen the local economy and improve health outcomes for North Texas residents.
Original reporting: Fort Worth Report — read the source article.
