Culinary Arts (On-Campus)
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Students in this on-campus pathway learn culinary skills and knowledge that could lead to a career in the food service industry.
PATHWAY POTENTIAL EARNINGS
$28,370 - $86,990
PATHWAY JOB EXAMPLES
- Executive or Sous Chef
- Food Technologist
- Purchasing Manager
- Food Safety Specialist
- Food & Beverage Director
- Director of Dining Services
- Logistics Specialist
- Food & Beverage Manager
- Baker
- Butcher
Available at:
CLASS SEQUENCE SUGGESTIONS
The class sequence below is a sample schedule for a student choosing this pathway. Many classes can be taken for dual credit. Please refer to your school counselor and the Indiana Graduation Pathways when selecting classes.
Bolded classes are pathway specific classes.
SOPHOMORE YEAR
(10th Grade)
- Principles of Culinary & Hospitality
- English 10
- Geometry
- Chemistry/Physics
- World Perspectives
- Elective
- Elective
JUNIOR YEAR
(11th Grade)
- Nutrition
- English 11
- Algebra II
- US History
- STEM
- Elective
- Elective
SENIOR YEAR
(12th Grade)
- Culinary Arts
- Capstone (optional)
- English
- Math
- Government/ Personal Finance
- Elective
- Elective
CAPSTONE OPTIONS
A capstone is a culminating course, project or internship that uses the knowledge and skills learned in a Pathway, typically done during senior year. We have several options:
- Culinary Capstone
- Baking & Pastry Capstone
- Cooperative Education - approximately 5 hours per week of employability skills school-based instruction with minimum 15 hours per week on-the-job training
- Work-Based Learning Capstone - must have completed pre-requisite and work 75 hours per credit per semester