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 for 2022-23

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
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.