Area Career Center

Culinary Arts

Culinary Arts Overview

Culinary Arts provides a pathway for students to develop the skills and knowledge needed for careers in the food service and hospitality industry. This program emphasizes practical, hands-on experience and align with post-secondary education, potentially leading to dual credit opportunities. The curriculum covers a range of topics, from basic cooking techniques and food safety to more advanced areas like culinary management and hospitality operations. 

Next Level Programs of Study Course #7173

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.

Next Level Programs of Study Course #7171

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes

Next Level Programs of Study Course #7169

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.

Next Level Programs of Study Course #7233

This 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.

This course may be offered to Juniors who complete curriculum in an exemplary fashion.  It is NOT guaranteed.

 

    


Culinary Arts students are eligible for the following free dual credits with Ivy Tech:

Course
Number

 Course
Title
Credits
HOSP101 Sanitation & Safety 2
HOSP102 Basic Food Theory & Skills 3
HOSP104 Nutrition 3
HOSP103 Soups, Stocks, Sauces 3
All information stated herein is subject to change based on instructor, institution and/or program changes.

(ServSafe Food Handler)  

All information stated herein is subject to change based on instructor, institution and/or program changes.

Work-Based Learning Requirement

All Culinary Arts students are required to complete a minimum of 75 documented work hours. These hours may be earned through a variety of hands-on experiences, including:

  • Food preparation for the School-Based Enterprise (SBE) – during or outside of class time
  • Assisting with SBE food service events – including prep, service, and clean-up
  • Capstone students are responsible for operating the Coffee Bar once a week

ProStart Certificate of Achievement

As part of the Culinary Arts Capstone, students pursuing the ProStart Certificate of Achievement must complete 400 hours of mentored work over two years. These hours may be earned through:

  • In-class culinary activities
  • Outside employment or internship in the culinary industry

Students who choose to intern or work off-site are responsible for securing their own placement and creating a schedule that balances both academic and workplace commitments.  Before beginning any internship or employment, students must meet with Ms. Ford, College and Career Pathway Coordinator, to complete the required onboarding process. This includes:

  • Internship Agreement
  • Parent/Guardian Consent Form
  • Training Plan

All documentation is completed and submitted digitally through JobReady360, an online platform and mobile app that helps students, families, and employers track progress and required paperwork.

Work-Based Learning is a critical component of career preparation, providing students with real-world experience and the opportunity to build the professional skills they’ll need in the workforce.

It is the policy of the Area Career Center (ACC) not to discriminate on the basis of race, color, national origin, sex, or disability in its career and technical education programs, services, and activities, including employment policies and practices.  The ACC will take steps to assure that the lack of English language skills will not be a barrier to admission and participation in the ACC's career and technical education programs.  For information regarding nondiscrimination policies, please contact: LaTerra Smith, TitleIX/Section 504 Coordinator, lrsmith@hammond.k12.in.us

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