Culinary Arts and Hospitality Management

 

 

Program Information - Year 1

High School Credits: 6 credits per year
End of Course Assessment: Pro Start
Dual Credits: Ivy Tech, 11 college dual credit hours
Offered: AM and PM sessions
Industry Certifications (National) Available: Certified Food Handler (through ServSafe Certification), Pro-Start National Certificate of Achievement

Description:

Culinary Arts and Hospitality Management I : 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. Articulation with postsecondary programs is encouraged.

Online Classroom

Culinary Arts Classroom

 

Program Information - Year 2

High School Credits: 6 credits per year
End of Course Assessment: Pro Start
Dual Credit Available: Year 1
Offered: AM and PM sessions
Prerequisites: Culinary Arts and Hospitality 
Industry Certifications (National) Available: Certified Food Handler (through ServSafe Certification), Pro-Start National Certificate of Achievement

Description:

Advanced Culinary Arts and Hospitality Management II: Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that leads to a full spectrum of hospitality careers. This is a broad-based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available; provides a survey of management functions, highlighting basic theories and facts; and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to: Identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house. Intensive experiences in one or more hospitality industry settings are a required component of the course. A standards-based plan for each student guides the industry experiences. Students are monitored in their industry experiences by the Culinary Arts and Hospitality II: Hospitality Management teacher. Industry experiences may be either school-based or “on the job” in community-based hospitality settings, or in a combination of the two.