CULINARY ARTS I

6 Cr / All Year / 3 Periods / Grades 11-12

• Recommended Prerequisite: Intro to Culinary Arts & Hospitality, Advanced Nutrition & Wellness
• Location: Wawasee High School
• This class has a limit of 20 students
• Students may earn a ServSafe certification
• There are additional costs for this program: chef coat, hat, consumable fees, workbook, CPR testing, First Aid Training, and test fees for ServSafe
• Students may receive up to 2 dual credits from IVY Tech Community College

7173 Principles of Culinary and Hospitality (2 high school credits)

Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment.

7169 Culinary Arts (2 high school credits)

Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.

7171 Nutrition (2 high school credits)

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes.

CULINARY ARTS II

6 Cr / All Year / 3 Periods / Grade 12

• Required Prerequisite: Successful completion of Culinary Arts I
• Location: Wawasee High School
• This class has a limit of 20 students
• Students may earn a ServSafe certification
• There are additional costs for this program: chef coat, hat, consumable fees, workbook, CPR testing, First Aid Training, and test fees for ServSafe

7235 Bakery and Pastry Capstone (6 high school credits)

The objective of this course is to help students understand the science of baking and the different reactions that take place based on the ingredients, temperatures, and equipment in relation to the final product. The course requires students to produce and finish a variety of cakes. The course emphasizes application techniques, color coordination, and the flavor and texture of fillings. Students will practice the techniques of basic cake decorating. This course will also address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoré, petit fours and petit fours sec, ganaches, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate plastique, preparation of truffles, pastillage and marzipan, short doughs, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high-tech, novel creations.