Culinary ARts
The Culinary Arts Pathway is intended to provide students with skills to enter post-secondary education and/or employment in the field of Culinary Arts. Students will receive classroom instruction with lab experiences that mimic that of real-world commercial kitchens in the industry. Students will explore and examine careers in Hospitality and Culinary Arts such as Sous Chef, Executive Chef, Restaurant Managers/Owners, and other careers related to the Food and Beverage industry. Throughout the three courses of the pathway students learn employability skills, kitchen safety and sanitation, equipment maintenance, professionalism, and build hands-on skills in the preparation and presentation of a variety of foods of all skills levels.
The curriculum is designed by the Georgia Department of Education and is based on standards set by the American Culinary Federation, the standard of excellence throughout the culinary industry. The Culinary Lab at North Paulding High School is an Industry-Certified culinary lab approved by the American Culinary Federation, and is proudly one of only 19 High School Culinary programs in the state of Georgia to have achieved such status.
Course 1: Introduction to Culinary Arts
In the first course, Students will learn about 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, professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.
Course 2: Culinary I
The second course is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts. At the beginning of this course, students will take and pass the ServSafe Exam, or equivalent, as a prerequisite for entrance into the lab.
Course 3: Culinary II
The third course is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Culinary Arts I, this fundamentals course involves in-depth knowledge and hands-on skill mastery of Culinary Arts.
FCCLA is the Career Technical Student Organization (CTSO) for this pathway. Students will have opportunities to compete with other schools in the state and nationally. This CTSO also serves as a networking platform for students and offers scholarships for college.
The curriculum is designed by the Georgia Department of Education and is based on standards set by the American Culinary Federation, the standard of excellence throughout the culinary industry. The Culinary Lab at North Paulding High School is an Industry-Certified culinary lab approved by the American Culinary Federation, and is proudly one of only 19 High School Culinary programs in the state of Georgia to have achieved such status.
Course 1: Introduction to Culinary Arts
In the first course, Students will learn about 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, professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.
Course 2: Culinary I
The second course is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts. At the beginning of this course, students will take and pass the ServSafe Exam, or equivalent, as a prerequisite for entrance into the lab.
Course 3: Culinary II
The third course is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Culinary Arts I, this fundamentals course involves in-depth knowledge and hands-on skill mastery of Culinary Arts.
FCCLA is the Career Technical Student Organization (CTSO) for this pathway. Students will have opportunities to compete with other schools in the state and nationally. This CTSO also serves as a networking platform for students and offers scholarships for college.