• Career Pathways
• Culinary Arts
• Curriculum Documents and Resources
• End of Pathway Assessments (Technical Skills Assessments)
• Career Technical Student Organizations
• Georgia Family, Career and Community Leaders of America
• Georgia CTSO page
• Equipment Lists
• Industry Certification Standards
• Lab Layouts
• Teacher Certification Requirements
• Teacher Certification Requirements: Associates degree and Industry experience
• Unit Plans – GeorgiaStandards.org
• FAQS about Family and Consumer Sciences

Culinary Arts is a growing program in our schools across Georgia. This program is designed for those wanting to learn the “art” of cooking and for those wanting to continue in the Arts field in any of the many diverse opportunities: Sous Chef, Pastry Chef, Kitchen manager, Garde Manger, Banquet Chef, or a Restaurant Entrepreneur.

Opportunities in the Culinary field are high in demand, wages and skills. Individuals in this field gain knowledge in diet, nutrition, food preparation, cost and budgets, and the science of food. As society looks for more convenience, this increases the demand of dining establishments and skillful individuals to work there.

The Culinary Arts curriculum is based on American Culinary Federation Standards, and does have articulations with Technical Colleges in Georgia, as well as many of the finest Culinary Arts schools in the nation. A complete list may be found in the resource section.

The Introduction course introduces students to fundamental preparation terms, concepts, and methods in Culinary Arts where laboratory practice parallels class work. There is emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the industry and career opportunities leading into a career pathway in Culinary Arts.

The two Culinary Arts courses build on the techniques and skills learned in the Introductory course as students begin to gain in-depth knowledge and hands on skill mastery. Strong importance is given to refining hands on production of the classic fundamentals in the commercial kitchen.

Classroom instruction and hands on lab experiences are only a portion of a student’s experience in this program. Numerous work based activities are available: guest speakers, job shadowing, career fairs, and internships, to name a few.

Schools have an opportunity to have their program certified by a leading partner in the industry, the American Culinary Federation.