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Culinary Arts

Culinary Arts  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. This program focuses on the skills, knowledge, and techniques necessary for a variety of careers in the professional culinary industry. There is no prerequisite class for the Foundations course.

Professional:

Chef Cheryl Williams | Williamscd1@fultonschools.org

Courses:

  • Introduction to Culinary Arts
    Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures.  Course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.
     
  • Culinary Arts I
    As the second course in the Culinary Arts Career Pathway, the prerequisite for this course is Introduction to Culinary Arts. Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to postsecondary education or a food-service career. This fundamentals course begins to involve in-depth knowledge and hands-on skill mastery of culinary arts.
     
  • Culinary Arts II
    As the third course in the Culinary Arts Pathway, the prerequisite for this course is Culinary Arts I. Culinary Arts II is an advanced and rigorous in-depth course designed for the student who is continuing in the Culinary Arts Pathway and wishes to continue their education at the postsecondary level or enter the food-service industry as a proficient and well-rounded individual. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen.
     

Certification:

  • ServSafe Food Handlers- Intro To Culinary Arts / CPR and First Aid/ Fire Safety

    ServSafe Food Managers- Culinary Arts I

CTSO: FCCLA

  • FCCLA is a Career and Technical Student Organization that functions as an integral part of the Family and Consumer Sciences education curriculum.

Program Accomplishments & Recognitions:

CCLA STAR EVENTS- Silver Medal; Food Innovations (Regional)   Bronze ( State)

Only HS in GA to host ACF Accrediting Skills Test for Professionals

CTAE Student in Pathway  of the Year Finalist, 3 Consecutive Years- CTAE Student of The Year Winner ( Pathway Student)

 

Chef Williams

Student Chefs

State of the Art Kitchen

Food Prep