Culinary
Arts
&
Giant Bistro
Marion Regional
Career Center
DUAL CREDIT OPPORTUNITIES
Dual Credit Opportunities
​
The Information Technology Program is pleased to partner with Vincennes University to offer college credit why simultaneously receiving high school credit.
In most instances Dual Credit is free of charge. You should contact the Guidance Counseler our or the Instructor for further information concerning this.​ The following Dual Credit opportunities are offered in the Information Technology Academy. We offer new courses often so check back for an update.
​
CULN 110
​
​
Quantity Food Production
This course is designed as a one-semester study for students from all areas of concentration. Students will be exposed to the historic, current, and future roles of information systems as well as the importance of computers in all aspects of our modern society. General hardware and software features of modern systems will be discussed. Current word processing, spreadsheet, database, and presentation software will be covered.
REST 100
​
Intro to Hospitality Management
An introductory but comprehensive course covering the many management processes of menu planning, purchasing, production, service, cost controls, sanitation, and housekeeping.
REST 120
​
Food Service Sanitation
This course will cover the basics of food service sanitation including pathogenic food borne disease, proper handling and storage of perishable commodities, personal hygiene practices, sources and elimination of contamination, and sanitary procedures in purchasing, storage, equipment and facilities. The course will utilize the National Restaurant Association Certification textbook and test; therefore, students will receive NRA certificate upon successful completion
REST 155
​
Quantity Food Purchasing
Using menu planning as the foundation of the food service industry, emphasis is placed on the techniques of specification and bid purchasing availability of products, selection of suppliers and the procedures for receiving, storage, inventory control, and ultimate economical use of product.