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Chef Judy Brown has a simple theory as to why a culinary program at the high school will work: "Everyone has to eat."  Brown, who helps establish culinary programs in high schools around the state, has seen how successful such programs can be. She previously worked at Bob Jones High School in Madison, which has had a culinary program since 2003.

Florence High School is beginning a program this year. Newly hired family and consumer sciences teacher Marsha Carter will lead the program, which will begin with a single, year-long course, Culinary I.

Carter headed the Family and Consumer Sciences Department at Bob Jones High School

On Monday, Carter and Brown met with Florence Career Technical Program Director Jeanette Custer in a planning session for the school's culinary program and facilities.  Carter has attended culinary training at Johnson and Wales University in Denver and Charlotte, N.C., and knife skills classes offered by Viking Culinary in Nashville, Tenn.

Juniors and seniors will be eligible to take the first culinary course at Florence High School this fall. The course will be two hours long.  "We have 19 student applications submitted for the program," Custer said. "The program has been in the planning stages for about two years." 

The culinary arts program, at least initially, will include two years of culinary coursework and a one-year internship or practical application, according to Brown.  "I see it growing across the state," she said. "Right now, there are 27 high school programs and more are being planned. It's the hot program right now."

Culinary education is part of a career cluster endorsed by the state. Each cluster includes a grouping of occupations based on commonalities. The cluster of courses include culinary arts, lodging, travel and tourism.  As for funding, the program is included in the school district's budget. Family and Consumer Sciences facilities will be used until additional facilities can be built.  The full program will eventually include a specially equipped kitchen and dining room.

Custer said the facility would be about 3,000 square feet and cost about $2 million.  "We're hoping state money will cover the cost of this facility," she said. "We'd like to have our facilities in place within a couple of years."

Carter said she expects the program to be met with enthusiasm by Florence students, just as it has been in Madison.  As the program grows, instructors can include professional chefs who have the required training in education.

Custer said there will be articulation between Florence High School and the University of North Alabama which will begin its culinary arts degree program this fall as well.  "We really live in an area that is service-oriented with a focus on retail," Custer said. "Our students can move right into the program at UNA if they choose to continue with their culinary training."

TimesDaily staff writer Lisa Singleton-Rickman can be reached at 740-5735 or lisa.singleton-rickman@timesdaily.com.

Culinary Arts Program:  Culinary 1 - Hospitality & Tourism

General Course Syllabus - 2008-09

Specific Course Assignment - Fall Semester 2008-09

Culinary Parents Letter - 2008-09

Culinary Safety Letter - 2008-09

Culinary Driver’s Permission Form - 2008-09

Culinary Arts Program:  Culinary II

Additional information on courses taught by Marsha Carter are listed with the Family and Consumer Sciences Program

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