Students successfully completing the Culinary Arts Pathway (which includes Nutrition and Wellness, Intro to Culinary Arts, or Adv. Nutrition and both years of Culinary), with a “B” or better, will be able to obtain:

• 11 college credits at Ivy Tech

• ServSafe Certification

• First Aid & CPR certification

• Marketable Skills

 

This two-year program is for juniors and seniors interested in pursuing the culinary arts industry in college and/or as a career.  Possible careers include baking and pastry arts, culinary arts and chef’s training, restaurant, culinary and catering management, and food service systems administration. Students apply for the program during their sophomore year when scheduling for junior year courses.  Upon acceptance, students take one Culinary Arts course each semester of their junior and senior years.  Recommended prerequisites can be taken concurrently with the Culinary Arts courses: Nutrition and Wellness, Intro to Culinary Arts, Adult Roles and Responsibilities, Computer Applications, Introduction 2-Dimensional Art, Preparing For College and Careers, and Introduction to Entrepreneurship.

 

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Culinary Arts & Hospitality I (Gr. 11-12) 4 credits/2 semesters                                           0651/0652

This course prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course prepares students to enter the Advanced Culinary Arts program. Topics include: introduction to the hospitality industry, food safety and personal hygiene, sanitation and safety, regulations, procedures, emergencies, basic culinary skills, culinary math, and food preparation techniques and applications.  Instruction and laboratory experiences 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.  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.  (5440)

 

Dual Credit: This course provides the opportunity for earning dual credit for students who successfully complete postsecondary requirements.

Prerequisites: Nutrition and Wellness AND Introduction to Culinary Arts or Adv. Nutrition & Wellness

Note: Requires application

Note: One of the courses specified in the sequence of courses for the Hospitality, Tourism and Culinary Arts Career Cluster, Culinary Arts Career Pathway and Hospitality Management Career Pathway

Note: This course is aligned with the following post-secondary courses for dual credit:

• Ivy Tech HOSP 101 Sanitation and First Aid

• Ivy Tech HOSP 102 Basic Food Theory and Skills

 

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Culinary Arts & Hospitality II: Culinary Arts (Gr. 12) 4 credits/2 semesters                       0661/0662

This course prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including food production and services, food science, dietetics, nutrition, baking and pastry arts. Topics 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. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Advanced Culinary Arts builds upon skills and techniques learned in Culinary Arts and Hospitality Management. Work-based experiences in the food industry are strongly encouraged.  (5346)

Prerequisite: Culinary Arts and Hospitality I

Note: Requires application

Note: One of the courses specified in the sequence of courses for the Hospitality, Tourism and Culinary Arts Career Cluster, Culinary Arts Career Pathway and Hospitality Management Career Pathway

Note: This course is aligned with the following post-secondary courses for dual credit

• Ivy Tech HOSP 104 Nutrition

• Ivy Tech HOSP 105 Intro to Baking

Note: ​Dual credit can only be received for Hosp.104 if dual credit was not received in Culinary Arts and  Hospitality I