Students in ATA’s Culinary Arts program receive hands-on training in culinary techniques while developing management skills, preparing them not just for a job, but for a career in the hospitality or restaurant industry.  Students participate in various catering and service opportunities throughout the year. They have weekly food sales each week for students and staff. Internships are also a possibility within local restaurants. They can earn both their ServSafe and ProStart certifications.  Graduates of this program are prepared for employment directly after high school or may choose to continue their education in a college-level Culinary Arts program. 

Chef Amanda Lydon, Instructor

Chef Amanda Lydon began her Culinary Arts teaching career in the year 2000. She graduated from a small central NY town called the Sauquoit Valley. She attended The State University of New York at Oneonta for her Bachelor's Degree in Family and Consumer Science Education, and completed a 3-1 program during that time with Johnson and Wales University for a specialty in Culinary Arts. Amanda then received her Master's Degree in Curriculum and Instruction from the University of Phoenix in 2006. 

Chef Lydon is active in and has served on the board of officers for the Myrtle Beach chapter of the American Culinary Federation (ACF) since 2014. She is a certified ServSafe Instructor and Proctor, which is beneficial to certifying the ATA students with their own certifications. She was the Grand Strand Magazine Educator of the Year in 2017. She was also the South Carolina ProStart Educator of the Year from the National Restaurant Association that same year. 

Chef Lydon loves spending time and traveling with her husband and two children. She has lived in the Myrtle Beach area since 2012. Chef Lydon loves what she does with her classes at the ATA and is so proud to be a part of this amazing school!