Culinary Arts Foundations

1
Culinary Arts Foundations

• A New Pathway to Culinary Arts Careers in Indiana
• Presented by Amanda Riggen

2
Where We Were

• Prior to 2004-2005 School Year
• Nutrition Wellness I (1 semester)
• Nutrition and Wellness II (1 semester)
• Culinary Arts Careers I (full year)
• Culinary Arts Careers II (full year)
• Schools varied on their approach to Nutrition
• Only vocational schools/programs could offer
  Culinary Arts

3
The Gaps and Problems

• Many foods classes were not offering occupational
  level education
• Not aligned as progressional study
• Little relationship between Nutrition and
  Culinary

• Students could not follow a pathway to progress
  to higher levels
• If students were not in a vocational area, could
  not receive occupational training
• Only offers 3 years of food related study

4
The Next Steps

• Three instructors working on a class project for
  graduate credits
• Chef Diana Hanson-Brattain
• Norma Flodder
• Amanda Riggen
• Created condensed version of Culinary Arts I, to
  be known as Culinary Arts Foundations
• Created State Standards, Curriculum Frameworks,
  Pacing Guides, Instructor Resources
• Added to State Course Titles in 2005-2006 school
  year
• Marketed as alternative to Culinary Arts in
  non-vocational classrooms, 1 semester Culinary
  Arts

5
Progressing

• Posted updated State Standards, Curriculum
  Frameworks, Pacing Guides, new assessment tools
  on state website
• Course Description
• Pacing Guide
• Roundtables at state meetings to determine needs
  of instructors
• ListServ interaction to further assess needs of
  instructors
• Created workshop to address needs of instructors

6
Refining

• Reviewed Culinary Arts Foundations standards,
  curriculum guides, pacing guides
• Refined to be more useful for Family Consumer
  Sciences instructors without professional labs
• Refined to also be used as an introductory for
  Culinary Arts Careers
• Created assessment tools for Culinary Arts
  Foundations

7
The Results Thus Far

• Nutrition Wellness is now offered on various
  levels
• semester or year long
• up to 3 levels can be offered
• More standardized curriculum statewide
• Clear progression from Nutrition and Wellness I
  through the levels to Culinary Arts Careers
• Indiana Pathways
• State standards and curriculum frameworks provide
  clear expectations of pathways and progression
• Indiana Courses

8
Looking Ahead

• Growth of Culinary Arts enrollment
• 2004-2005 (prior to Culinary Arts Foundations)
  1670
• 2006-2007 (post inception and instructor
  workshops) 1739
• Future?
• Financially enticing to administrators
• Higher funding for pathways and high demand
  careers
• Continuity among schools
• Clear Culinary Arts Pathways for schools
• Credibility
• Department of Workforce Development
• Post-secondary Institutions

9
Many Pathways for Indiana Students
10
Credits

• Norma Flodder, Culinary Arts Instructor,
  Columbus C-4 Career Center
• Diana Hansen-Brattain, Culinary Arts Instructor,
  Columubus C-4 Career Center
• Amanda Riggen, Culinary Arts Instructor, Walker
  Career Center, Warren Central High School
• ariggen_at_warren.k12.in.us
• Peggy Wild, Family Consumer Sciences State
  Specialist, Indiana Department of Education,
• pwild_at_doe.state.in.us