Use this link to go to the Indiana Dept. of Education website then, scroll down to Pathway: Culinary Arts for more information
Culinary Arts and Hospitality Management - Hosp. 101 Sanitation and First Aid; Hosp 102 Basic Food Theory and Skills
These courses prepare students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry, food safety and personal hygiene, sanitation and safety, regulations, procedures, and emergencies, basic culinary skills, culinary math, and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage, preparation, and service of food and food products, apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments, use and maintain related tools and equipment, and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based, "on-the-job" experience, or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with postsecondary programs is encouraged.
- DOE Code: 5440
- Recommended Grade Level: Grade 11, 12
- Recommended Prerequisites: Nutrition and Wellness, Introduction to Culinary Arts & Hospitality
- Credits: 2-3 credits per semester, 2 semesters maximum, maximum of 6 credits
- Counts as a Directed Elective or Elective for the General, Core 40, Core 40 with Academic Honors and Core 40 with Technical Honors diplomas
- This course is aligned with the following Post-Secondary courses for Dual Credit:
- Ivy Tech
- HOSP 101 Sanitation and First Aid
- HOSP 102 Basic Food Theory and Skills
Advanced Culinary Arts - HOSP 104 Nutrition; HOSP 105 Introduction to Baking
These courses prepare students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including (but not limited to): food production and services, food science, dietetics, nutrition, and baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and trends. Instruction and intensive laboratory experiences include commercial applications of principles of nutrition, aesthetic and sanitary selection, purchasing, storage, preparation and service of food and food products, using and maintaining related tools and equipment, baking and pastry arts skills, managing operations in food service, food science, or hospitality establishments, providing for the dietary needs of persons with special requirements, and related research, development, and testing. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based, "on-the-job" experience, or a combination of the two. Advanced Culinary Arts builds upon skills and techniques learned in Culinary Arts and Hospitality Management, which must be successfully completed before enrolling in this advanced course. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory and work-based experiences. Students are monitored in these experiences by the Advanced Culinary Arts teacher. Articulation with postsecondary programs is encouraged.
- Recommended Grade Level: Grade 12
- Recommended Prerequisites: Culinary Arts and Hospitality Management
- Credits: 2-3 credits per semester, 2 semesters maximum, maximum of 6 credits
- Counts as a Directed Elective or Elective for the General, Core 40, Core 40 with Academic Honors and Core 40 with Technical Honors diplomas
- This course is aligned with the following Post-Secondary courses for Dual Credit:
- Ivy Tech
- HOSP 104 Nutrition
- HOSP 105 Introduction to Baking