Des Moines Area Community College.

Career Advantage

Career Advantage Onsite DMACC Academies

Culinary ArtsCulinary Arts Career Academy

In this Tech Prep program, through hands-on experience, you will learn the scientific principles used in food preparation, the hospitality industry, plus fundamentals of dining and sanitation. A total of 11 (Ames Career Academy) or 12 (Ankeny Campus) DMACC credits are available when you complete all DMACC Career Academy course offerings.

Schedules:

  • DMACC Ankeny Campus
    M–F 7:30–10:00 a.m. or 12:00–2:30 p.m.
  • Ames Career Academy/Hunziker Center
    M–F 7:50–9:50 a.m. or 12:50–2:50 p.m.
What kind of work will this prepare me to do in the future? You will be ready to:
  • Plan, organize, direct, control and evaluate the operation of a kitchen
  • Specialize in frying, baking, roasting, broiling, or sauce cookery
  • Create new recipes to build a reputation as an expert; be responsible for food purchasing and menu planning
  • Specialize in cooking and preparing exotic dishes
What other courses should I take while in high school to prepare me for this career?
Composition, Speech, Algebra I, Applied Math, Psychology, General Business, Home Economics.
 
DMACC credits you can earn while in high school:
HCM 143 Food Preparation I – 3 credits
Introduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, meat, poultry and fish. Establishes criteria needed to produce a standard product. Corequisite: HCM144
HCM 144 Food Preparation Lab I – 3 credits
Preparation of small servings of salads, starch, cheese, egg, meat, poultry and fish products using the techniques studied in lecture. Oral and written evaluation of each product. Corequisite: HCM143
HCM 152 Food Preparation II – 2 credits
The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees, and desserts. Emphasis is on organization and recipe standardization. Prerequisite: HCM143, 144
HCM 153 Food Preparation Lab II – 2 credits
The production of quick breads, desserts, salads, vegetables, soups, and main entrees to be sold to the public. Time is spent on an individual recipe production project. Prerequisite: HCM143, 144
HCM 104 Sanitation & Equipment Lab – 1 Credit (Ames Career Academy Only)
The lab consists of sanitation practices. The student will carry out the practice of table service for international cuisine dinners and apply sanitation measures.
HCM 100 Sanitation & Safety – 2 Credits (Ankeny Campus Only)
Principles and methods of sanitation safety and equipment. Equipment selection and facilities planning. Also includes preventive maintenance.
 
How do I register?
See your high school principal or guidance counselor.
 

DMACC Career Advantage/Career Academy Contacts

Alicia Harper
Academic Advisor
Email: ahharper@dmacc.edu
DMACC Career Academy/Hunziker Center, Ames
515-663-6707, or 1-800-362-2127, ext. 6707

Zoë Thornton
Academic Advisor
Email: zmthornton@dmacc.edu
DMACC Ankeny Campus
515-964-6898, or 1-800-362-2127, ext. 6898

Randy Gabriel
Director, Career and Technical Programming
Email: rgabriel1@dmacc.edu
Des Moines Area Community College
515-965-6011, or 1-800-362-2127, ext. 6011

More information:

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Culinary Arts Career Academy