CULINARY ARTS I (7173, 7169, 7172 see below)

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

  • CTE application required
  • 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 
    • Principles – HOSP 101 Sanitation & Safety (2)
    • Concentrator A – N/A
    • Concentrator B – N/A

7173 Principles of Culinary and Hospitality (2 credits)

  • Aligning Principles Dual Credit Course: HOSP 101 Sanitation & Safety 

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 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.

7172 Hospitality Management (2 credits)

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. 

CULINARY ARTS II (7233 Culinary Arts Capstone)

6 Cr / All Year / 3 Periods / Grade 12

  • CTE application required
  • Required Prerequisite: Successful completion of Culinary Arts I
  • Location: Wawasee
  • 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 
  • There are no dual credit opportunities from Ivy Tech for this class

The Culinary Arts Capstone course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers. This course also covers the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. Additionally, it will help the student evaluate styles of leadership, and develop skills in human relations and personnel management.