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One or two years, 3 hours per day
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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.
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Dual Credit Offered**: (Learn more about Dual Credit)
For 2020-2021:
Ivy Tech (1st year, up to 2 credits*)
• HOSP 101 Sanitation & First Aid
Ivy Tech (2nd year, up to 3 credits*)
• HOSP 104 Nutrition
For 2020-2021 (tentative):
Ivy Tech (1st year, up to 8 credits)
• *HOSP 101 Sanitation & First Aid (2 cr) • *HOSP 102 Basic Food Theory and Skills (3 cr) • *HOSP 104 Nutrition (3 cr)
Ivy Tech (2nd year, up to 3 credits)
• *HOSP 104 Nutrition
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*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
ServSafe Food Handler's Permit (through Intro to Culinary Arts, 1 hr classes)
*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
• Sports Nutrition • Personal Chef
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Get Involved:
Join our Career -Technical Student Organization​ (CTSO) - SkillsUSA, ProStart, and FCCLA!
Learn leadership skills, compete in culinary events, earn scholarships, and much more!
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$$$ Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook on the Internet at http://www.bls.gov/ooh/
Check out the IN CTE Career Guide​​​ and see the in-demand occupations in Indiana!
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GRADES 11-12
3 periods per day
culinary arts
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.
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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.
@jelcc_lc
Food, Family and Friends has been what has kept me in the hospitality industry for more than 20 years.
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My Culinary career began while I was still in high school, where I worked various restaurant jobs as a teenager and young adult. After attending college for Mortuary Science, I continued to work in hospitality for a few years before attending the Chefs Academy here in Indianapolis, where I earned a degree in Culinary Arts. I love food and the food service industry, and I enjoy passing on my knowledge to others. After working in the industry and running a catering business, I found CTE and have been in love with it ever since. I look forward to passing on my knowledge and skills to the next generation of future chefs.
I have been in the Hospitality industry for 31 years. This is my 15th year teaching culinary arts! My passion is career and technical education and helping students find their passion in life.
I have worked in Culinary since I was 12 years of age at the family business, Primo Catering. After high school I attended Johnson and Wales University for Culinary, and soon returned to Indy for my career. After working with the Wolfgang Puck group at the IMA, I continued to work with Chef Gates through many ventures including Buggs Temple and Euphoria Restaurants. I developed a passion for teaching and training Culinary Arts and decided to start teaching in 2014.
