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Culinary Arts


Students will learn about the hospitality industry starting with basic food theory/skills, food safety and sanitation.  A focus on nutirition will allow students to learn the characteristics, functions and fodd sources of major nutrient groups and how to maximize nutrient retention.  Finally students study about, and create, different soups, stocks, sauces and baked items.  Students in this program will also have the opportunity to work at the ACC Cafe, utilizing state of the art equipment.

Students enrolled in this program will meet the CTE Concentrator status for graduation over the course of one academic year by completing the following courses:

  • 7173 - Principles of Culinary & Hospitality
  • 7171 - Nutrition
  • 7169 - Culinary Arts

Open to: Grades 11 and 12
Eligible Certifications: ServSafe Food Handler, Certified Fundamentals Cook
Postsecondary Certification: Culinarian Certificate/Ivy Tech Community College
Dual Credit Provider: Ivy Tech

Dual Credit Course


1st Year Students
HOSP101 - Sanitation & Safety 3
HOSP102 - Basic Food Theory & Skills 3
HOSP103 -  Soups, Stocks, & Sauces 3
HOSP104 - Nutrition 3

Juniors who complete curriculum in an exemplary fashion may be eligible to apply to return to complete the capstone for this program.  It is NOT required or guaranteed.




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