Overview

Culinary Arts and Hospitality Management I: Introduction to and Hospitality Industry, Food Safety, Personal Hygiene, Sanitation, Regulations, Procedures, Emergencies, Basic Culinary skills, Culinary Math, Food Preparation and Application, Cost Control, purchasing and current marketing.

 

Culinary Arts and Hospitality II: Hospitality Management Introduction to Hospitality Industry, Hotel and Restaurant Management, Hospitality and Tourism, Learn to work and Manage front and back of the house. Food Preparation and Application, Cost Control, Managing front of the house production and Back of the house preparations.

 

 

Learning Objectives Culinary Arts & Hospitality 1: 

• Establish Understanding of Basic Hospitality Industry

• Food Safety

• Personal Hygiene

• Occupational Safety and Sanitation

• Know What to do in an Emergency and Implement Appropriate Action for Safety

• Apply and Adapt Basic Culinary Skills and Follow Standardized Recipes

• Be able to do Culinary Math, Begin Basic Understand of Cost Controls

• Demonstrate Basic Food Preparation Procedures

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Learning Objectives Culinary Arts & Hospitality 2: 

• Establish Understanding of Basic Hospitality Industry

• Establish Understanding of The Restaurant Business and Tourism

• Understand Restaurant Operations

• Understand Chain, Independent, and Franchise Operations

• Understand Marketing and Competition – Basic Business Skills

• Apply and Adapt Basic Culinary Skills and Follow Standardized Recipes

• Be able to do Culinary Math, Begin Basic Understand of Cost Controls.

• Understand Nutrition, Health Concerns brought about with diet and lifestyle

• Practice Meeting Guests Needs and flow of the operation based on income and cost

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Additional Supplies:

Purchased Proper Uniform

Chef Skull Cap

Kitchen Safe Shoes & Socks

           

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Credits & Certifications:​

Vincennes and Ivy Tech Dual Credits

Industrial Certification

Pre PAC Certification (Seniors / 2nd year) 

Pro-Start, Servsafe (post-graduation)