Program Info

This double certification program is for students who love to cook and back, and want to learn how to turn their passion into a high paying career. Certified chefs train students in a fast-paced production kitchen and a state-of-art classroom for all aspects of culinary and pastry fields, along with hospitality management.

Designed for students serious about a career in culinary arts, we offer certifications in sanitation and the ProStart culinary program which prepare high school students for jobs, competitions, and provide earned credit at culinary colleges. Jobs are plentiful, so come and join the family of trained professional chef, cooks, and bakers today!

• Cook
• Baker
• Chef
• Pastry Chef
• Caterer
• Cake Decorator
• Restaurant Manager
• Restaurant Owner
• Dietician
• Food Sales Representative
• Food & Beverage Director

Educational Opportunities

Dual Credit from:

• Ivy Tech State College
• Joliet Junior College

Articulated Credit from:

• Robert Morris College
• Purdue Calumet University
• Johnson & Wales University
• AI (Illinois Institute of Art)
• Culinary Institute of America

Additional College Opportunities:

• Kendall College
• CHIC (Cooking and Hospitality Institute of Chicago)
• Sullivan University
• Ball State College
• Vincennes University
• New England Culinary Institute

First Semester Activities
September 2011-January 2012

• Welcome returning and new students!
• Juniors begin ServSafe studies and certification process; Students apply for dual-credit in Sanitation from Joliet Junior College or Ivy Tech State College!
• Seniors begin basic skills and math review from year 1.
• Main Kitchen and Bakery production begin!
• Juniors begin classic knife skill, tool and equipment training.
• Juniors begin their culinary portfolios and basic cooking skills.
• Seniors practice for staff restaurant operation; the restaurant reopens!
• Thanksgiving bake sale production begins.
• Seniors prepare for gingerbread structures!
• Skills USA competitors chosen; practice begins!
• All students practice resume / cover letter writing.
• FASFA and culinary colleges addressed with seniors!

Culinary Arts-1st Year Junior Syllabus (Chef Bodley)
Culinary Arts-1st Year Senior Syllabus (Chef Bild)
Culinary Arts-2nd Year Senior Syllabus (Chef Bild)

Mr. Allen Bild
Phone: (219) 933-2428 x2037
E-mail: ambild@hammond.k12.in.us

Chef. Bild – AAS in Culinary Arts from Joliet Junior College; BS in Hotel Restaurant Management from Purdue University; pursing an MA in Education Administration from Ball State University. Master Cake Decorator / Master in Pulled Sugar from Wilton School of Cake Design. NRAEF certified to teach ServSafe. Certified Executive Pastry Chef, Certified Culinary Educator. Currently ACC Department Chairperson for Health and Human Services (formerly Family & Consumer Sciences). Experience includes Executive Pastry Chef, Valparaiso Country Club, Executive Pastry Chef Olympia Fields Country Club, Pastry, Sous Chef Cottage Restaurant, Culinary Instructor, Ivy Tech State College, Hospitality Department Chairperson, Ivy Tech State College.

Mr. Derek Bodley
Phone: (219) 933-2428 x2035
E-mail: dlbodley@hammond.k12.in.us

Chef Bodley – AAS in Culinary Arts from Ivy Tech State College, BS in Management from Calumet College. NRAEF Certified to teach ServSafe. Experience includes 3 years cooking at the Radisson Star Plaza, culinary instructor at Ivy Tech State College, Hospitality Department Chairperson at Ivy Tech State College. Chef Bodley specializes in Garde Manger and Saucier skills.

About the Class
Students purchase their own chef uniforms for use in our commercial production kitchen. School days are split between class room instruction in sanitation, cooking techniques, nutrition, management and mathematics , and Quantity food preparation for banquets and the school restaurant. Significant time is spent in our commercial bakery practicing all aspects if bakery production.

Students may participate in both the Prostart Culinary Competition and SkillsUSA Culinary and/or Baking-pastry competition. Hands-on practice in our commercial kitchen and bakery leads to proficiency in sanitation, time management, food production and time management. Our multi-award winning program also prepares students to use food as an art form.

Photos
Click on an album below to view additional photos of the Culinary Arts program.

Culinary Album 1 (January 2010)

Culinary Album 2 (March 2010)