Culinary1
Culinary2
Culinary3
Culinary4
Culinary5

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)

 

For 2020-2021 (tentative):

Ivy Tech (1st year, up to 8 credits)

• *HOSP 101 Sanitation & First Aid (2 cr)   • *HOSP 104 Nutrition (3 cr)

Ivy Tech (2nd year, up to 3 credits)

• *HOSP 104 Nutrition

*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 21-22 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

 

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! 

$$$ 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!

19-20 Dual Credit Poster for Ivy Tech Bo

GRADES 9-12

1 period per day

NC Students only

introduction to culinary arts

​Develop culinary knowledge and practical skills needed to move on to Culinary Arts 1 & 2.

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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Instructor

Brad Nehrt

317.259.5269   x44063

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.

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@jelcc_lc

Instructor

Vikki Massie

317.259.5269  x44061 

Food, Family and Friends has been what has kept me in the hospitality industry for more than 20 years.

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.

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Instructor

Seong-Oea Bien

317.259.5269   x44043

I graduated from Eastern Illinois University with a BS in Career and Technical Education, with an emphasis in Family and Consumers Sciences. I worked at Pike High School for 7 years teaching Nutrition, Child Development, Personal Finance, and Interior Design. I like to exercise, cook new recipes, and spend time with my family. I love being a mom! I have a 1 1/2 year old and he's the best :)

 

 

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.

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Instructor, Intro to Culinary Arts

Anthony DiGiusto

317.259.5269   x44067

Instructional Assistant

Adam Randle-Douglass

317.259.5265

I am the Instructional Assistant for Culinary Arts. Food is life! I attended The Culinary Institute of America and have been working in the industry ever since I finished school. I am always cooking and trying new recipes. Other than food, I love camping with my dogs and exploring the great outdoors.