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 sequences you see below are suggestions of what your student could take within this pathway. Please refer to your guidance counselor and the Indiana Graduation Pathways when selecting your classes to ensure you will have correct classes to graduate.
Bolded classes are pathway specific classes. Off Campus pathways will leave students with 3 additional class selections to choose from at their home school. Capstone classes take the place of 3 classes and are optional.
SOPHOMORE YEAR
(10th Grade)
- Principles of Culinary & Hospitality
- English 10
- Geometry or Algebra II
- ICP or Chemistry or Physics
- World History or AP History
- Health/Financial Literacy
- Elective
JUNIOR YEAR
(11th Grade)
- Nutrition
- English 11 (Advanced Placement/Dual Credit Option)
- Math
- US History (Dual Credit Option)
- Science
- Elective
- Elective
SENIOR YEAR
(12th Grade)
- Culinary Arts
- Capstone (optional)
- English 12 (Advanced Placement option)
- Math (Advanced Placement/ Dual Credit option)
- Government/ Economics
- 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