Culinary Arts

Program Information - Year 1

Career Cluster: Hospitality and Human Services
Pathway: Culinary Arts
DOE Code: 5346
High School Credits: 6
End of Course Assessment: Pro Start
Dual Credits: 6,Ivy Tech HOSP 101  HOSP 102
Offered: A.M. and P.M. sessions
Prerequisites: None
Industry Certifications (National) Available: Certified Food Handler (through ServSafe Certification), Pro-Start National Certificate of Achievement, PrePAC

Description:

Culinary Arts  prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher.

Online Classroom

Culinary Arts Classroom

 

Program Information - Year 2

Career Cluster: Hospitality and Human Services
Pathway: Culinary Arts
DOE Code: 5458
High School Credits: 6
End of Course Assessment: Pro Start
Dual Credit Available: 3, Ivy Tech  HOSP101 HOSP102
Offered: A.M. and P.M. sessions
Prerequisites: Culinary Arts I
Industry Certifications (National) Available: Certified Food Handler (through ServSafe Certification), Pro-Start National Certificate of Achievement, PrePAC

Description:

Advanced Culinary Artsprepares 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 baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and trends. Instruction and intensive laboratory experiences include commercial applications of principles of nutrition, aesthetic, and sanitary selection; purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; baking and pastry arts skills; managing operations in food service, food science, or hospitality establishments; providing for the dietary needs of persons with special requirements; and related research, development, and testing. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two.