WELCOME TO THE CULINARY ARTS ACADEMY!Chef Instructor Mary Koselke and Chef Instructor Marcelo Marino
A K Smith Area Career and Technology Center
817 Lafayette St.
Michigan City, Indiana 46360
(219) 873-2120Here in the Culinary Program, we spend 2-3 days per week in the kitchen in a completely hands-on learning environment. The other days, we are in the classroom learning food safety and managerial functions that chefs need when they begin their careers. We do all of this while running our very own restaurant, the Career Cafe.Pro-Start School to Career Program sponsored by The Educational Foundation of the National Restaurant Association and the Indiana Restaurant AssociationBoth classes are two semesters each, and are valued at 6 high school credits per year.Additional reading and work will be completed as homework.Students that pass the Pro-Start 1 and 2 exams (and complete both years), and achieve 400 working hours in the industry can receive additional scholarships from the National Restaurant Association and/or from culinary schools.Advanced Culinary Arts
Advanced 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. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory and work-based experiences. Students are monitored in these experiences by the Advanced Culinary Arts teacher. Articulation with postsecondary programs is encouraged.
- Recommended Grade Level: Grades 11 and 12
- Recommended Prerequisites: Introduction to Culinary Arts
- Counts as a Directed Elective or Elective for the General, Core 40, Core 40 with Academic Honors and Core 40 with Technical Honors diplomas
- This course is aligned with postsecondary courses for Dual Credits
Advanced Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that leads to a full spectrum of hospitality careers. This is a broad-based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available; provides a survey of management functions, highlighting basic theories and facts; and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to: Identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house. Intensive experiences in one or more hospitality industry settings are a required component of the course. A standards-based plan for each student guides the industry experiences. Students are monitored in their industry experiences by the Advanced Hospitality Management teacher. Industry experiences may be either school-based or “on the job” in community-based hospitality settings, or in a combination of the two. Dual credit agreements with postsecondary programs are encouraged.
Indiana College and Career Pathway Plan – State Model
Cluster: Culinary Arts
Pathway: Hospitality Management
Core 40 with Honors High School Graduation Plan*
*This is a SAMPLE plan for schools to use in planning. Course sequences and grade level in which courses are offered may vary according to local policies, practices and resources.
Students should enroll in Indiana Career Explorer, complete interest inventories, and investigate
careers in clusters & pathways prior to or during the time they create their individual Pathway Plans.
CTE/Career Preparation Courses
for this Pathway
Other Elective Courses
for this Pathway
Health req. met with F&CS courses
Preparing for College & Careers;
Nutrition & Wellness
Personal Financial Responsibility
Geography/History of the World or World History/Civilization
Introduction to Culinary Arts
Advanced Nutrition & Wellness;
3rd Core 40 Science
**Culinary Arts & Hospitality
Math or Quantitative Reasoning
**Advanced Culinary Arts
Introduction to Business
State specified Pathway Assessment: ProStart Level 1 and Level 2; Culinary Arts Pre-PAC; Dual credit final exams
Industry Recognized Certification: ProStart Certificate of Achievement; Culinary Arts Preprofessional Certification
Postsecondary Courses Aligned for Potential Dual Credit**
**See individual Course Frameworks for alignment of high school course standards and postsecondary course objectives
Ivy Tech Community College Dual Credits
HOSP 101: Sanitation and First Aid - 2 credits
HOSP 102: Basic Food Theory and Skills - 3 credits
HOSP 103: Soups, Stocks, and Sauces - 3 credits
HOSP 104: Nutrition - 3 credits
HOSP 105: Introduction to Baking - 3 credits
HOSP 106: Pantry and Breakfast - 3 credits
HOSP 108 Human Relations Management - 3 credits
HOSP 200 Meat and Seafood Fabrication - 3 credits
HOSP 207 Customer Service - 3 credits
Check out this student-produced promotional video of our Culinary program - made by the La Porte County Career and Technical Education Visual and Digital Communications Program!