Culinary Arts and Hospitality Management

Instructor: Darrick Tucker

The Culinary Arts and Hospitality Programs offers the foundation for students to work in a professional kitchen and culinary environment.  Topics include:

  • Fundamentals of food preparation
  • Basic principles of sanitation
  • Service procedures
  • Safety practices
  • Baking science
  • Food nutrients and retention in food prepartion and menu planning 
  • Prepare four major stocks, 5 mother sauces and varous soups, yeast goods, pies, cakes, cookies and quick breads

Length/Credits: 1 - 2 year program, 6 high school credits per year
Open to: Grades 11 and 12
Eligible Certifications: ServSafe Food Manager
Dual Credit Provider: Ivy Tech

Dual Credit Course


1st Year Students
HOSP101 - Sanitation & Safety 3
HOSP102 - Basic Food Theory & Skills 3
HOSP104 - Nutrition 3
HOSP103 -  Soups, Stocks, & Sauces 3
HOSP105 - Introduction to Baking 3