Ensuring College & Career Readiness

Culinary Arts & Hospitality I/Advanced Culinary Arts II

Description: Culinary Arts students will successfully complete three basic disciplines of baking, food and beverage, and culinary. Instruction includes sanitation and safety requirements for food preparation; maintenance and operation of culinary tools and equipment; recipe reading and measurement.  In addition to classroom instruction, students’ practical experiences will be conducted in a lab setting as well as in the Prosser Café and through participation in Prosser’s Culinary catering service.

Junior Year: 7173: Principles of Culinary and Hospitality 

7171: Nutrition 

7169: Culinary Arts 

Senior Year: 2022: 5458 Culinary Arts and Hospitality II: Hospitality Management 

2023: 7233 Culinary Arts Capstone

Dual Credits: Vincennes  

Certifications:


Career Opportunities

Chef, Caterer, Food Manager 

Instructors –

Vanessa Goode – vgoode@nafcs.org

Haley Soeder – hsoeder@nafcs.org