Culinary Arts

  • If you want a rewarding career in a high-energy profession that challenges you daily, feeds your passion for food, and allows you to explore your creative side, the Culinary Arts program is for you!

    In this nontraditional classroom offering the ultimate hands-on experience, you will learn the essential foundations of professional cooking.

    Every day you will work in a state-of-the-art facility equipped with industry standard equipment found in leading kitchens and restaurants. You will learn the essential skills of professional cooking from an industry expert including food safety, food preparation, knife skills, dining room service, menu development, restaurant accounting, and teamwork in the kitchen. Focusing on the skills of the bake kitchen, you will learn the foundations of baking including quickbreads, yeast breads and rolls, cakes, cookies, pastries and pies, and decorative techniques.

    The training and education you receive in the Culinary Arts program will help you take advantage of the diverse career opportunities found in the food service industry. The growing culinary and hospitality industry is the second largest employer in the United States, with thousands of new restaurants, catering businesses, and hotels opening every year.

    Frequent field trips to hotels, restaurants, food service providers and industry trade shows in the Atlanta area will give you a clear picture of where your passion for food and hard work can lead. If you love cooking or dream of becoming a chef, step into this program and start turning your passion into a career by exploring the world of Culinary Arts.

 Matt Neal

Phone: 770-554-7095


Degrees and Certifications:

Matt Neal

Chef Matt Neal earned his Associate in Science Degree in Culinary Arts from Johnson and Wales University in Charleston, SC before being accepted into the culinary honors program in Providence, RI, where he earned his Bachelors of Science Degree in Culinary Arts and a minor in Food Science. During his time at Johnson and Wales, Chef Neal worked as a corporate back of the house trainer with Ruby Tuesday’s, a Lead line cook at Magnolia’s, and a Chef de Cuisine at Kiawah Island Resort. After graduating he worked as an Executive Sous Chef at Kurt’s Restaurant and Chef Tournant at Mill’s Tavern, a Kitchen Manager for Taco Mac, and Executive Chef at the Sycamore Grill. Chef Neal has two step-daughters and a wonderful girlfriend that are all very supportive of his ventures. In his spare time, Chef Neal competes in Bass fishing tournaments and “would fish everyday if he could.”

Culinary Arts students dredging chicken for a dish
  • Skills Learned

    • Food Safety
    • Food Preparation
    • Plate Presentation
    • Knife Skills
    • Dining Room Service
    • Nutrition and Menu Development
    • Baking and Pastry Skills
    • And Much More!

  • Daily Activities

    • Culinary Theory
    • Cooking
    • Baking
    • Catering Projects
    • Culinary Competitions
    • Group/Individual Projects

  • Program Accolades

    Skills USA 2018 State Championship badge

  • Careers

    • Wait Staff
    • Prep Cook
    • Line/Station Cook
    • Baker
    • Caterer
    • Sous Chef
    • Cruise Line Chef
    • Restaurant Manager

  • Colleges and Universities

    • Gwinnett Technical College
    • Johnson & Wales University
    • Culinary Institute of America
    • Le Cordon Bleu College of Culinary Arts Atlanta
    • Gwinnett Technical College

Culinary arts students watching a student garnish an appetizer