Culinary Arts Careers prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including food production and services; food science, dietetics, and nutrition; and hospitality and tourism.
DOE courses: 5440 and 5346
Prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including (but not limited to) food production and services; food science, dietetics, and nutrition; and hospitality and tourism. Instruction and intensive laboratory experiences may include commercial applications of principles of nutritious, aesthetic, and sanitary selection, purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; managing operations in food service, food science, or hospitality establishments; providing for the dietary needs of persons with special requirements; related research, development, and testing. Upon successful completion of the program, students may pursue positions as cooks, line cooks, and assistant pastry chefs and begin a post-secondary pathway leading to chef status, pastry chefs, or restaurant managers. Advanced Culinary Arts and Hospitality Management is a two year program. Students can just enroll in one year but will be receive the maximum benefit of the career pathway if they enroll both years. Dual college credits may be available. ServSafe industry certification will be offered to those who qualify.
This is a two year program open to sophomores, juniors and seniors. Students may earn a maximum of six (6) high school credits per year as well as six (6) college credits from Ivy Tech Community College. In addition, students may also earn a SERVSafe certification for the hospitality industry.
Instructor for Culinary Arts & Hospitality Mgt.:
Chef Jodie Traub
Dual Credit opportunity is available for students during the 2014-15 school year who meet all requirements set by Ivy Tech Community College Central Indiana Region as well as BRCP.
HOSP 101: Sanitation & First Aid
HOSP 102: Basic Food Theory
HOSP 105: Intro to Baking
Please note: Dual Credit Courses are subject to change EACH year as the Department of Education and the Commission for Higher Education set new standards.
[caption id="attachment_1145" align="alignright" width="1883"] AM Session[/caption]
[caption id="attachment_1144" align="alignright" width="2082"] PM Session[/caption]