Overview
Culinary Arts II prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including food production and services; food science, dietetics, and nutrition; and baking and pastry arts. Topics for this advanced program include basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and trends. In Culinary Arts II, students are assigned more complex, independent projects and lead work teams. Students showcase their skills when preparing and serving food for events and functions throughout the school year and when operating the Whitewater Landing restaurant.
Next Steps
Upon completing this program, students have multiple pathways available to them. Many choose to continue their education in 2- or 4-year postsecondary degree programs, while others pursue military service or move directly into employment in a wide range of food service and hospitality occupations. In addition, dual credits earned through this program count toward the Culinarian Certificate at Ivy Tech, giving students a valuable head start on their college and career journey.
Industry Certifications
ProStart I National Certificate of Achievement
Testing required. Must be bundled with ServSafe Food Handler certification from year 1 to qualify for Technical Honors Diploma and Graduation Pathways certification.
Student Evaluation
After the completion of two years in the program, students are evaluated on technical and essential skills. The Technical Skills Evaluation documents the Culinary Arts Justice skills learned. The Essential Skills Evaluation documents the workplace skills all WCC students learn. The documents were developed by WCC teachers, in cooperation with business partners and industry advisory committees, and are updated each year.
