Culinary Arts & Hospitality

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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)

Culinary Arts & Hospitality Management



Course Instructors: Daniel Schifano
Erin Gillum
Number of Credits: 3 per semester
Semesters Offered: 4 semesters
Prerequisite: Introduction to Culinary Arts & Hospitality  (recommended)
Eligible Grade Levels: 11th & 12th
Dual Credit: Vincennes University – 36 Credits
  • 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 (2), hat (2) and apron; approximate cost $75

Dual Credit Information

Course Number Course Name Credit Amount College
CULN 110 Quality Food Production(F)-Lab 5 Credits Culinary Arts and Hospitality I
CULN 210 Pastry and Bake Shop(S)-Lab 5 Credits Culinary Arts and Hospitality I
REST 100 Intro to Hospitality Management(F) 3 Credits Culinary Arts and Hospitality I
REST 120 Food Service Sanitation(Serv Safe)(F) 3 Credits Culinary Arts and Hospitality I
REST 230 Menu Planning(S) 3 Credits Culinary Arts and Hospitality I
CULN 150 Advanced Culinary and Food(F)-Lab 5 Credits Culinary Arts and Hospitality II
CULN 215 Supervision of Quality Foods Lab(F) 3 Credits Culinary Arts and Hospitality II
CULN 260 Haute Cuisine and Special Food Items(S)-Lab 5 Credits Culinary Arts and Hospitality II
REST 210 Beverage Sales Services(S) 3 Credits Culinary Arts and Hospitality II
REST 211 Beverage I-Responsible Alcohol Service(S) 1 Credits Culinary Arts and Hospitality II



  • 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.