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)
Dual Credit Information for 2023-24
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 |
Year |
CULN 110 |
Quantity Food Production |
5 Credits |
Vincennes University |
Year 1 |
REST 100 |
Introduction to Hospitality Management |
3 Credits |
Vincennes University |
Year 1 |
REST 120 |
Food Service Sanitation |
3 Credits |
Vincennes University |
Year 1 |
CULN 210 |
Pastry and Bake Shop Production |
5 Credits |
Vincennes University |
Year 1 |
REST 230 |
Menu Planning and Facility Design |
3 Credits |
Vincennes University |
Year 1 |
CULN 150 |
Advanced Quantity Food Production |
5 Credits |
Vincennes University |
Year 2 |
CULN 215 |
Supervision of the Quantity Food Facility |
3 Credits |
Vincennes University |
Year 2 |
REST 155 |
Quantity Food Purchasing |
3 Credits |
Vincennes University |
Year 2 |
REST 211 |
Beverage I – Responsible Alcohol Service |
1 Credit |
Vincennes University |
Year 2 |
CULN 260 |
Haute Cuisine and Special Food Items |
5 Credits |
Vincennes University |
Year 2 |
REST 213 |
Beverage III – Non-alcoholic Beverage Management |
1 Credit |
Vincennes University |
Year 2 |