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    WELCOME TO THE CULINARY ARTS ACADEMY!
     
     
     


     

    Chef Instructor Mary Koselke
    A K Smith Area Career and Technology Center
    817 Lafayette St.
    Michigan City, Indiana 46360
    (219) 873-2120 ext. 8731
     
     
     
     

     

     
    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 Credit

     

     

     

     

     

    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.

    SECONDARY

    Grade

    English/

    Language Arts

    Math

    Science

    Health/PE

    Social Studies

    CTE/Career Preparation Courses

    for this Pathway

    Other Elective Courses

    for this Pathway

    9

    English 9

    Algebra I

    Biology

    Physical Ed;

    Health req. met with F&CS courses

    Preparing for College & Careers;

    Nutrition & Wellness

     

    Computer Applications,

    Personal Financial Responsibility

    World Language

    10

    English 10

    Geometry

    Chemistry

    Geography/History of the World or World History/Civilization

    Introduction to Culinary Arts

    Advanced Nutrition & Wellness;

    Interpersonal Relationships

     

    World Language

    11

    English 11

    Algebra II

    3rd Core 40 Science

    US History

     **Culinary Arts & Hospitality

     

    World Language

    12

    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

    Vincennes University

    ·         HOSP 101 Sanitation and First Aid

    ·         HOSP 102 Basic Food Theory and Skills

    ·         HOSP 104 Nutrition

    ·         HOSP 105 Intro to Baking

    ·         CULN 110 Quantity Food Production

    ·         REST 120 Food Service Sanitation

    ·         REST 100 Intro Hospitality Management

    ·         REST 155 Quantity Food Purchasing