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    Chef Instructor Angie Nipple and Chef Instructor Michael Joyner
    A K Smith Area Career and Technology Center
    817 Lafayette St.
    Michigan City, Indiana 46360
    (219) 873-2120
    Here 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 Association
    Both 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.




    Language Arts




    Social Studies

    CTE/Career Preparation Courses

    for this Pathway

    Other Elective Courses

    for this Pathway


    English 9

    Algebra I


    Physical Ed;

    Health req. met with F&CS courses

    Preparing for College & Careers;

    Nutrition & Wellness


    Computer Applications,

    Personal Financial Responsibility

    World Language


    English 10



    Geography/History of the World or World History/Civilization

    Introduction to Culinary Arts

    Advanced Nutrition & Wellness;

    Interpersonal Relationships


    World Language


    English 11

    Algebra II

    3rd Core 40 Science

    US History

     **Culinary Arts & Hospitality


    World Language


    English 12

    Math or Quantitative Reasoning


    Government Economics

    **Advanced Culinary Arts

    Introduction to Business

    Fine Arts

    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!