Culinary Arts prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. 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.

Intro to Culinary Arts & Hospitality

Intro to Culinary Arts & Hospitality is an exploratory course for students considering career pathways related to culinary arts. A project based approach that utilizes higher order thinking, communication, leadership, and management processes is recommended in order to integrate suggested topics into the study of individual and family issues. Topics include safety, sanitation, storage and recycling processes in the industry; impacts of science and technology on the industry; and culinary arts career pathways. Students are able to explore this industry in depth and examine their own career goals in light of their findings. Laboratory experiences that emphasize industry practices and develop basic industry skills are required components of this course.

Culinary Arts Hospitality Management

Students have the opportunity to earn 2 dual credits with Ivy Tech.This class 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. 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 foodservice industry are strongly encouraged.

Culinary Arts Hospitality II

Advanced Culinary Arts II will prepare the student for opportunities available at higher education programs. It is a continuation of the skills learned in Culinary Arts & Hospitality. Instruction and intensive laboratory experiences will include commercial applications of principles used in foodservice and tourism industry. Laboratory experiences with commercial applications are a required component of this course of study. Students should be highly motivated and are expected to have work-based experience in the foodservice industry.

 

Advanced Nutrition & Wellness

Advanced Nutrition and Wellness is a sequential course that addresses more complex concepts in nutrition and foods, with emphasis on contemporary economic, social, psychological, cultural, and global issues. Topics include: nutrition and wellness for individuals and families across the lifespan; community and world food concerns, including hunger; impacts of technology on nutrition, foods, and related tools and equipment; management of food-related resources; acquiring, organizing, and evaluating information about foods and nutrition; and exploration of careers in all aspects of the food industry. Laboratory experiences, which emphasize advanced applications, will be utilized.