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Culinary Arts Program

GOAL

To equip students with the employability and technical skills required for employment and/or advanced training in the growing field of Culinary.

PROGRAM OVERVIEW

Culinary Arts begins with the fundamentals and principles of the art of cooking, management and production skills, and techniques. Within this pathway, students can pursue a national sanitation certification, industry certification, articulation credit, and scholarships. The courses offered involve a commercial laboratory-based instructional setting and internship hours. Are you interested in working in the Culinary industry? This may be the program for you!

COURSES OFFERED

  • Hospitality and Tourism
  • Culinary Arts 1
  • Culinary Arts 2
  • Baking & Pastry Arts

CREDENTIALS OFFERED

  • ServSafe - Food Handler
  • ServSafe - Manager

ARTICULATED COLLEGE CREDITS

Students may be able to receive articulated credits to Jefferson State Community College.

CAREER & TECHNICAL STUDENT ORGANIZATION (CTSO)

FCCLAFamily, Career and Community Leaders of America, Inc. (FCCLA) is a nonprofit national career and technical student organization for young men and women in family and consumer sciences education in schools through grade 12. FCCLA is the ultimate leadership experience.

Instructor:

M. McCary

Instructor: Brandi Eades Tyrrell

  • Associate's in Foodservice and Culinary Management from Jefferson State Community
  •  College Bachelor's in Family and Consumer Sciences Education-University of Montevallo
  • Master's in Secondary Education-University of Montevallo
  • Pursuing Ed.S. in Instructional Technology-University of Montevallo
  • ServSafe Certified Manager
  •  Registered ServSafe Proctor

Work Experience

  • 2006-2008: Intern/Chef at Blue Cross and Blue Shield of Alabama
  • 2008-2009: The Birmingham Marriott
  • 2010-2012: Family and Consumer Science Teacher at Duncanville Middle School
  • 2012-2017: Family and Consumer Science Teacher/Culinary Instructor at Montevallo High School

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