Culinary Arts

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.

Course Description

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.

Topical areas of study include:Food Safety, Workplace Safety & Sanitation, Basic Food Knowledge & Professionalism (measurements, mis en place, reading a recipe, etc), Cooking Techniques (moist and dry heat cooking methods, baking & pastry, garde manger, Quantity Food Production (kitchen brigade system, catering, selling food to student body), Flow of food (purchasing, receiving, storage, pre-preparation, preparation, serving), nutrition, Front of the House and Back of the House training, and customer service.

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.

Conditions

2 Semesters

6 Credits

Grades: 10, 11, 12

Instructor

Chef Jodie Traub

Participation Organization

DOE Courses

5440

5346

Dual Credits

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Culinary Arts & Hospitality Mgt. first year students can receive 5 college credits for the current school year.

HOSP 101: Sanitation & First Aid

HOSP 102: Basic Food Theory

Advanced Culinary Arts & Hospitality Mgt. second year students can receive 3 college credits for the current school year.

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.