One or two years, 3 hours per day
Course Information:
Students will spend the first year learning all the basics of cooking and the second year concentrating on international foods, baking and pastry, entrepreneurship, and hospitality. Students will also have the opportunity to work in our on-site restaurant. All students will have the opportunity to be ServSafe certified.
Dual Credit Offered**: (Learn more about Dual Credit)
Ivy Tech (1st year, 2 credits*)
• HOSP 101 Sanitation & First Aid
Ivy Tech (2nd year, 3 credits*)
• HOSP 102 Basic Food Theory & Skills
*Must meet program-ready requirements
**Courses are subject to change. See instructor for most updated list.
Certifications: (Learn more about Certifications)
*ServSafe Manager Certification • ProStart National Certificate
*indicates 19-20 IN Promoted Industry Certification
Job Opportunities:
• Executive Chef • Pastry Chef • Sous Chef • Kitchen Manager • Line Cook
• Cake Designer • Restaurant Manager • Catering • Dietitian •
Get Involved:
Join our Career -Technical Student Organization (CTSO) - SkillsUSA!
Learn leadership skills, compete in culinary events, earn scholarships, and much more!
$$$ Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook on the Internet at http://www.bls.gov/ooh/
Culinary Arts
I love cooking and passing my knowledge and experience about food to others. I received my Bachelors at Eastern Illinois University and majored in Secondary Education. I have over 20 years of experience in the Culinary industry, mostly with Hilton Hotels. I am fortunate to be able to combine my education and work experience in my current position as a Culinary Arts instructor here at JEL. Watching our students grow and take pride in their skills is truly an honor. Outside of work I enjoy spending time with family and friends. Yes, there is usually food involved.
"Context and memory play powerful rolls in all truly great meals in one's life." - Anthony Bourdain
I have been in the business for over 20 years and have been an educator for the last 6. Like most culinary professionals I have a varied background. In 2000, I graduated from Coe College in Cedar Rapids, Iowa with a B.A. in Fine Arts and Education. Then in 2006, I graduated from Sullivan University with three associates in Culinary Arts, Baking Pastry Arts, and Professional Catering. During this time I traveled to Paris where I received a Certificate in French Pastry. Currently, I am the President of the Greater Indianapolis American Culinary Federation and in 2016 I was named Chef of the Year. In my free time, I enjoy traveling and spending time with my daughter and husband.
