Culinary Arts & Hospitality Capstone

Course Overview

Culinary Arts and Hospitality II: Culinary Arts prepares 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, and 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 or "on-the-job" 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. Intensive laboratory experiences with commercial applications are a required component of this course of study. 

Culinary Arts and Hospitality II allows students to explore more complex recipes, independent projects, and lead the kitchen.  The Culinary Arts II students will prepare the desserts and pastries for the GLCA restaurant "Mise En Place" as well as their own Teal Bakery. Students completing this program may choose to continue their culinary education by enrolling in a 2 and/or 4 year postsecondary degree program  or gain employment in a variety of food service operations.   

Mise En Place

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Ivy Tech Dual College Credits Available (Dual Credits TBD)

Course	College Credits	Prerequisite(s)	Other
HOSP 106  Pantry and Breakfast	3	HOSP 102
HOSP 108 Human Relations Management	3	HOSP 102
HOSP 114 Intro to Hospitality	3	HOSP 102

 

Industry Certifications

Students completing this program may choose to continue their culinary education by taking Advanced Culinary Arts, if they are current junior, enroll in a 2 and/or 4 year post secondary degree program if they are a current senior, or gain employment in a variety of food service operations.

• Prostart II Certification