CULINARY ARTS 7250

If you have aspirations of becoming a bonafide chef, there’s no better place to practice your skills than Vincennes University. Here you will participate in intensive food preparation labs that sometimes involve 24 hours of hands-on experience each week.

SPECIAL OPPORTUNITIES AT VU
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.
Friday Evening Feasts — Students prepare delicious international and regional cuisine for the public.
Interns and Apprenticeships — Students have traveled to Disney World, the Glacier National Park, and even France to perfect their craft.

EMPLOYMENT OPPORTUNITIES
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.

VU GRADS ARE SUCCESSFUL
Recent VU graduates have been employed by such establishments as the Petroleum Club in Evansville, the Sands Casino in Atlantic City, and the Hyatt Regency in Indianapolis.

Note: Recommended courses are for the A.A.S. degree and assume any developmental requirements have been met. A. A. degree also available.

Phyllis Richardson
prichardson@vinu.edu
812-888-5741

BELOW IS THE RECOMMENDED COURSE SEQUENCE FOR THIS PROGRAM.

Semester I
Quantity Food Production
English Composition I
Food Service Sanitation
Math Elective

Semester II
Advanced Quantity
     Food Production
Intro to Hospitaity
     Management
Quantity Food Purchasing
Menu Planning
      and Facility Design
Speech or Interpersonal
      Communication

Semester III
Pastry and Bake Shop
     Production
Supervision of the
     Quantity Food Facility
Business English
     or Technical Writing
Beverage Sales and Service

Semester IV
Haute Cuisine
and Specialty Food Items
Elements of Economics
or Microeconomics
LIfetime Fitness/Wellness
General Psychology
Lab Science Elective