Area 31 Career Center
Culinary Arts & Hospitality
Culinary Arts & Hospitality
The Culinary Arts and Hospitality program trains students to plan, figure costs, manage, prepare and serve food in commercial restaurants and semi-public institutions. All phases of food preparation and serving are covered through classroom activities and operating a restaurant during the lunch hour. Students are given the opportunity to service their peers and staff members through the Harvest restaurant. Harvest is open Wednesday through Friday, from 10:38am to 12:53pm.
Introduction to Culinary Arts and Hospitality (Recommended Prerequisite)
Year 1-Culinary Arts & Hospitality
Course Title: Culinary Arts And Hospitality Management
Course Instructors: Daniel Schifano and Erin Oechsle
Number of Credits: 3 per semester
Semesters Offered: 2 semesters
Prerequisites: Introduction to Culinary Arts & Hospitality (recommended)
Algebra 1 and English 10
Eligible Grade Levels: 11th & 12th Dual Credit: Vincennes University – 19 Credits
Year 2-Advanced Culinary Arts
Course Title: Advanced Culinary Arts
Course Instructors: Daniel Schifano and Erin Oechsle
Number of Credits: 3 per semester
Semesters Offered: 2 semesters
Prerequisites: Successful completion of Culinary Arts And Hospitality Management
Eligible Grade Levels: 12th
Dual Credits: Vincennes University – 17 Credits
Course Competencies and Requirements
- Prepare for entry-level positions in the field, and who knows… maybe even open your own restaurant one day!
- Areas of concentration: safety and sanitation, food costs, management skills, and continued exploration of basic cooking techniques, table service, food and culture, and careers
- Gain first-hand kitchen and dining room experience by operating a restaurant venue open for the public
- Future employment opportunities include prep cook, line cook, kitchen manager, sous chef, or chef host/hostess, servers assistant, server, assistant manager, or manager.
- Nationally recognized ServSafe Certification possible
- Required uniform: chef coat (3), chef pants (2), hat (2) and apron: approximate cost $130
Dual Credit Information
Dual credit offerings are subject to change at the discretion of postsecondary partners, the Indiana Commission for Higher Education, The Indiana Department of Education, or the Indiana Office of Career and Technical Education.
| Course Number | Course Name | Credit Amount | College | Year |
|---|---|---|---|---|
| CULN 110 | Quantity Food Production | 5 Credits | Vincennes University | Year 1 |
| REST 100 | Introduction to Hospitality Management | 3 Credits | Vincennes University | Year 1 |
| REST 120 | Food Service Sanitation | 3 Credits | Vincennes University | Year 1 |
| CULN 210 | Pastry and Bake Shop Production | 5 Credits | Vincennes University | Year 1 |
| REST 230 | Menu Planning and Facility Design | 3 Credits | Vincennes University | Year 1 |
| CULN 150 | Advanced Quantity Food Production | 5 Credits | Vincennes University | Year 2 |
| CULN 215 | Supervision of the Quantity Food Facility | 3 Credits | Vincennes University | Year 2 |
| REST 155 | Quantity Food Purchasing | 3 Credits | Vincennes University | Year 2 |
| REST 211 | Beverage I - Responsible Alcohol Service | 1 Credit | Vincennes University | Year 2 |
| CULN 260 | Haute Cuisine and Special Food Items | 5 Credits | Vincennes University | Year 2 |
| REST 213 | Beverage III - Non-alcoholic Beverage Management | 1 Credit | Vincennes University | Year 2 |
Academic Standards for Success
- Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.
- Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.
- Gather relevant information from multiple types of authoritative sources, using advanced searches effectively; annotate sources; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; synthesize and integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation (e.g., APA or CSE).
- Communication Express mathematical ideas precisely and communicate them coherently and clearly in the language and notation of mathematics.
- Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11-12 texts and topics.
- Problem Solving Solve abstract and practical problems by applying and adapting a variety of strategies. Monitor progress and evaluate answers in terms of questions asked.
Area 31 Eligibility Statement
Read the Eligibility statement here.
NOTE: Required prerequisites include the successful completion of Algebra I and English 10 for academic credit.
Priority enrollment is given to students who have successfully completed prior coursework in this associate degree-granting Area 31 Early College Career Center program. Any questions regarding Early College Career Center programming should be directed to Counselor Erin Dietrich at Erin.dietrich@wayne.k12.in.us or Vincennes University Site Manager Maria Srnka at maria.srnka@wayne.k12.in.us.