7173

Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment.

• Required Prerequisites: Nutrition and Wellness                                                                             •     Recommended Prerequisites: none

• Credits: 2 semester course, 1 credit per semester

• Counts as a directed elective or elective for all diplomas

• Enrollment in this course enters students in our random drug testing pool.

7171

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes.

• Required Prerequisites: Principles of Culinary and Hospitality                                                   •     Recommended Prerequisites: none

• Credits: 2 semester course, 3 periods, 3 credits per semester

• Counts as a directed elective or elective for all diplomas

• Internship is incorporated in this course with 7165: Technical Skills Development

• Acceptance to the program required.  (Acceptance method varies from program to program.)                   

• Enrollment in this course enters students in our random drug testing pool.

7169

Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.

• Required Prerequisites: Principles of Culinary and Hospitality                                                   •     Recommended Prerequisites: none

• Credits: 2 semester course, 3 periods, 3 credits per semester

• Counts as a directed elective or elective for all diplomas

• Internship is incorporated in this course with 7165: Technical Skills Development

• Acceptance to the program required.  (Acceptance method varies from program to program.)                   

• Enrollment in this course enters students in our random drug testing pool.

7233

The Culinary Arts Capstone  course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers. This course also covers the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. Additionally, it will help the student evaluate styles of leadership, and develop skills in human relations and personnel management.

• Required Prerequisites:  Principles of Culinary and Hospitality; Nutrition; Culinary Arts     •     Recommended Prerequisites: none

• Credits: 2 semester course, 3 periods, 3 credits per semester

• Counts as a directed elective or elective credits for all diplomas

• Acceptance to the program required.  (Acceptance method varies from program to program.)                   

• Enrollment in this course enters students in our random drug testing pool.

IMPORTANT!!!

The Principles, Concentrator A, and Concentrator B courses are all required to meet the CTE graduation pathway requirement.

If a student completes all four courses and earns the required dual credit, they should be eligible for a Technical Certificate from Ivy Tech in that pathway. 

THIS IS EQUIVALENT TO ONE YEAR OF COLLEGE COMPLETED!