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Culinary Arts

Instructors: Mrs. Karen Williams, Email me! 317-259-5265 x44440

Mr. Brad Nehrt, Email me! 317-259-5265 x44063

Mr. Nate Davis, Email me! 317-259-5265 x44067

One or two year program, 3 hours per day

IMG_3800Prerequisite:  None

Related College or Technical School Majors:  Culinary Arts, Foodservice Management, Hospitality Management, Hotel Management, Entrepreneurship

Job Opportunities: Executive Chef, Pastry Chef, Sous Chef, Kitchen Manager, Line Cook, Cake Designer, General Manager, Restaurant Manager, Assistant Manager,  Food and Beverage Manager, Catering, Dietician, and Event Planner.

Dual Credit: 8 credits from Ivy Tech

Certifications available: ServeSafe, Foundations Year 1, Foundations Year 2, OSHA

Youth Organization: ProStart/ FCCLA, Skills  USA

First year students will spend time here at JELCC learning Sanitation, with an option to become ServeSafe certified. It is now mandated by the State of Indiana to have one employee with this certification per shift. This allows students to have an industry recognized certification which gives them an advantage in the hiring process. It may allow students to pay less money when attending post-secondary schools and earn more money in the industry. Students will also learn workplace safety, all the basics of cooking, and basic management skills. They will also concentrate on such areas as Regional Foods, Baking, and Pastry. They will gain experience working in our new state of the art, institutional kitchen using the same equipment and tools used in today’s industry. The National Restaurant Association has created a set of textbooks that teach everything from measurements, recipe conversion, equipment and tools, stocks/sauces, potatoes/grains, fruits/vegetables, proteins, how to properly serve guests, menu development, the interview process, resume building, hiring, communication, and management.

Second year students will gain real life experience working part of their time in JELCC’s new restaurant, Light Café. They will also spend time learning Advanced Culinary Techniques, Protein Fabrication, Artisanal Breads, Regional Desserts, Global Cuisine, and Restaurant/Hotel Management. Entrepreneurship will be studied with emphasis on Catering, owning a business, and also becoming a Personal Chef. Independent Studies suited to each student’s preferences will also be available from our Culinary Arts Instructors.

The National Restaurant Association offers scholarships for completion of certification exams and Internship hours.

 

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Enroll Now

Or, see your Guidance Counselor, or contact Carrie Dodd @ 259-5265 x44018 for more information!

Upcoming Events:

March 16 NTHS Ceremony (8am & Noon)
March 20 JEL Blood Drive
March 22 Career Fair
March 27-31 Spring Break
April 14 End of 4th Qtr Midterms