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, however there is an age restriction placed by the state on operating certain equipment within the program. Classes are open to 10th through 12th grade students, but exceptional 9th grade students may apply with a Teacher recommendation.

Culinary Arts Teachers


Last Name	First Name	Room Num.	Phone Ext.	Email	Department	Role	Subjects
Martin	Dawn	157	100157	dmartin@forsyth.k12.ga.us	Career / Tech	Teacher	Culinary Arts

Introduction to Culinary Arts

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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.

Click here for the course syllabus.

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.

Click here for the course syllabus.

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.