VU – Culinary and Hospitality

VU Advisor: Chef William Stenger     Email:     Office Phone: (812) 888-5743

VU Culinary Management Website

DOE Code: 5440

Program Description:  As a Culinary Arts major at VU, you will be responsible for preparing menus served to various groups who either work on campus or are visiting our campus. You will also be involved in a number of off- campus projects. In past years, classes have undertaken such projects as:

Awards for Excellence – Students prepare and serve an elegant reception to state leaders in Capitol Building.

Thursday Night Dinners – Students prepare delicious international and regional cuisine for the public.

Interns and Apprenticeships – Students have traveled to Disney World and many have held internships and apprenticeships at French Lick Resort among other places here in Indiana

Grade Level:  12th

Length of Program: 1 year (Senior Year Only) 1/2 of the day.

HS Credits per semester:  3                   HS Credits per year:  6

Fall Semester Courses:                                                                                        Days/Times:
REST 100 Intro to Hospitality Management                 (3 Cr Hrs)   MW   10:30 – 11:45
HOTL 200 Hotel & Restaurant Food Operations       (5 Cr Hrs)   TR        8:00 -11:30

*Course Fees: HOTL 200 $230.00
VU Technology Fees: $20 Per Credit Hour

Spring Semester Courses:                                                                                 Days/Times:  
HOTL  240 Hospitality Security (1 Cr Hrs)  (5 wks long)               TR         9:30  – 10:45
HOTL  241 Hospitality Customer Ser  (1 Cr Hrs)  (5 wks long)  TR         9:30  – 10:45
HOTL  242 Dining Room Manag  (1 Cr Hrs)  (5 wks long)             TR         9:30  – 10:45
REST 155 Quality Food Purchasing  (3 Cr Hrs)                                   MW     8:00  – 9:15

*Course Fees: None
VU Technology Fees: $20 Per Credit Hour

Tuition: Twin Rivers pays all CTE course tuition.  Student pays fees only.

Occupations upon completion of program:   Although it will take you several years of work experience to become a recognized finished cook or chef, this program will qualify you for an entry-level position as a first cook, second cook, chef junior assistant, sauce cook, pastry cook, or sous chef trainee, among others. You can work in resorts, casual themed restaurants, hospitals, or an assisted living facility. Restaurants are around the globe. People want to eat at restaurants to experience variety and specialty menus.

Recent VU graduates have been employed by such establishments as the Sands Casino in Atlantic City, and the Hyatt Regency in Indianapolis, Marriott, Holiday Inn, French Lick Resort and Casino, West Baden, as well as schools, hospitals, assisted living facilities, and more.

Additional education/training available after VU: Students can successfully transfer to Purdue University.

*Fees are approximate and could vary from year to year.

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