The Culinary Arts program prepares students for a wide range of careers in the food industry and further education in fields such as food production, food science, dietetics, nutrition, hospitality, and tourism. Through a combination of classroom instruction and intensive hands-on laboratory experiences, students will gain real-world skills in areas such as the nutritious, aesthetic, and sanitary selection, purchasing, storage, preparation, and service of food and food products.

Students will also learn to use and maintain industry-standard tools and equipment, manage operations in food service and hospitality settings, and address the dietary needs of individuals with special requirements. The program covers research, development, and testing techniques essential for success in food science and culinary professions, providing a strong foundation for both immediate employment and higher education.

Instructors:
Chef Sam Wagoner

Possible careers: Executive Chef - Dietician - Research Chef - Nutritionist - Sous Chef - Food and Beverage Manager - Pastry Chef - Restaurateur - Food Stylist - Food Writer

Dual Credits available:
Vincennes University
CULN 110 - Quantity Food Production
REST 120 - Food Service Sanitation
REST 100 - Intro To Hospitality