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 Culinary Arts

The links and information on this web page are intended for teachers to instruct students currently in grades 10, 11, or 12 and were enrolled in a Georgia public high school during the 2012-13 school year and completed a career pathway course.

To find the updated Career Clusters/Pathways foundation courses designed for students starting a new career cluster pathway and entering a Georgia public high school for the first time in Fall 2013, these courses are located on a different web page. Please click this Career Clusters/Pathways web page link to view these courses.

Career Pathways

Pathways below are intended for teachers to instruct students currently in grades 10, 11 or 12 and enrolled in a career pathway.

*= required for pathway

Program Resources

What It's About

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.

Why It's Important

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.

Curriculum Development/Articulation

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.

Work-Based Learning

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.

Industry Certification

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

 Contact Information

Linsey Shockley
Program Specialist,
Career, Technical & Agricultural Education 
Phone: (404) 463-6406

 Program Resources