It’s 9:30 a.m. on a Monday, and Henry County Schools’ dual enrollment culinary arts students are preparing for classroom instruction at the Academy for Advanced Studies (AAS).

However, it is not a typical day. Chef Tricia Vera introduces two guests interested in learning about the program and instructs students to change into cooking gear and relocate to the adjoining kitchen. Then, she announces the menu item for the day.

Eggs.

The students appear surprised at Vera’s choice. However, bewilderment quickly gives way to a sense of urgency as they gather cookware and ingredients.

Vera explains they are learning different ways to cook eggs for a skills demonstration assessment.

The students move efficiently, seemingly oblivious to the visitors photographing and observing their every move. They do not appear flustered, as often occurs in new or unexpected circumstances.

There are no spills or clatter of tools falling from nervous hands. It is mostly quiet, too. The students collaborate where necessary, but there is no yelling for a share of some ingredient or space. Within 20 minutes, they determined, perfected, and plated dishes that included omelets, as well as boiled, poached, and scrambled eggs.

There were several lessons in the morning’s activities.

“My students have to be flexible and ready to pivot,” Vera said. “We are preparing them for professional settings. The culinary world is fast-paced with many moving parts which often change with little or no notice.”

Students also learn to appreciate transforming simple ingredients into extraordinary dishes.

AAS has two fully equipped, professional-grade kitchens and three designated classrooms where students gain hands-on experience and learn how to use commercial equipment.

Beyond technical skills, students develop adaptability, time management, communication, teamwork, and creative problem-solving skills that build confidence and set them up for success.

Lessons also include starting a food business and mastering administrative responsibilities like budgeting and menu design.

“Culinary arts classes improved my confidence and work ethic,” said Eagle’s Landing High School 11th grader Anaiya Smith. “The courses take us beyond college and give a clear picture of the restaurant industry.”

Smith works part-time in a restaurant and attributes her readiness for the job with less training needed than most of her coworkers to her experience at AAS.

Now in its 11th year, the pathway targeting HCS high schoolers starting in the 10th grade currently has 267 students taking courses in Introduction to Culinary Arts, Culinary Arts I, Culinary Arts II, or dual enrollment options.

Eagle’s Landing High School 12th grader Amir Kirk sees the program as a stepping stone to his food science and culinary school aspirations.

“I completed the culinary arts pathway,” Kirk said. “However, I wanted more. I want to attend college, but I also hope to attend culinary school to become a chef. When I learned AAS offered a dual enrollment option, which is an early look at college and culinary school, I signed up immediately.”

Cross-curriculum collaboration provides even more opportunities for students to broaden their perspectives and apply other course content to culinary studies.

Creating a Spanish-language cookbook with a Spanish class highlights how the program expands student learning opportunities. Additionally, history and geography feature frequently as students learn about the origins and regions associated with various foods.

By partnering with veterinary science students, culinary students learn about farm-to-table processes, including raising chickens and collecting and utilizing eggs.

Students also apply mathematical concepts to create geometric shapes for garnishes and use fractions in recipes.

The opportunity to earn credentials, including the ServSafe Food Handler, ServSafe Manager, Technical Prep Cook, and National Occupational Competency Testing Institute (NOCTI) certifications, adds even more value.

“Imagine graduating with industry-recognized certification as young as 16,” Vera said. “The program prepares students for global opportunities in the food industry and beyond. I want students to understand there are options besides working as cooks, including employment as teachers, managers, food photographers, and dieticians. There are many avenues students can pursue with a culinary arts foundation.”

Students gain additional real-world experience catering district events. The school has previously provided meals for veterans, churches, and other community groups.

The district’s support of the pathway furthers its mission to empower every student with exceptional opportunities and access that lead to success in a global society.

Employing highly qualified staff is central to this goal. Along with Chef Vera, Chef Marques Watkins and Chef Matthew Adams are AAS’ culinary trainers who not only mentor cooks but also develop problem-solvers, creative thinkers, and leaders.

The chefs’ unique backgrounds, wealth of industry experience, and passion for nurturing young talent and preserving the sanctity of cooking translate to effective instruction.

“I became frustrated with bad habits in the industry and wanted to prevent others from developing those behaviors,” said Chef Adams. 

Vera had retired from being a culinary instructor but returned to the classroom after learning about the need for cooks in the industry.

“Whether neighborhood restaurants, hotels, or airlines, the industry is facing a shortage,” she added. “I wanted to make a difference and share my knowledge.”

From parents’ positive feedback to students winning competitions or starting businesses, the district’s investment is yielding positive results in providing a high-quality, world-class education for all students who enter these kitchens and classrooms.

“There was an Exceptional Student Education learner who pursued the pathway,” Watkins said. “Once she entered the program, she began flourishing, and it became her passion.”

Culinary arts courses fall within the district’s nearly 50 Career, Technical, and Agricultural Education (CTAE) pathways, providing students with advanced study in specializations, including advanced cybersecurity, advanced automotive technology, and nursing.

HCS has the fifth-largest CTAE enrollment in Georgia, with more than 22,000 students in grades six through 12 taking at least one CTAE course, gaining hands-on experience to support their higher education and career goals.

Community partners, including Clayton State University, Georgia Power, Gordon State College, Henry County Development Authority, and Southern Crescent Technical College, provide support through instruction, grants, mock interviews, and employment and networking opportunities.

By offering industry certifications, real-world experiences, and a world-class education, AAS is setting a new standard for high school career education.

The district’s culinary arts pathway is cultivating top chefs and restauranteurs, and Vera envisions a day when there is at least one AAS culinary arts student in every Henry County restaurant kitchen.

By Nicola Kelly