Culinary arts & hospitality
mrS. KELLY PROVO
Family & Consumer Sciences
Kelly Provo
Degree in agricultural economics from purdue university and completed the transition to teaching program last year. past work Experience In marketing and insurance, as well as cooking in a commercial kitchen for summer camps, participated as a volunteer with youth groups and 4-h.
culinary arts & hospitality
Possible Professions
- Chef
- Caterer
- Restaurant manager
- server
- pastry chef
- Event planner
- foodservice manager
- nutritionist
- food safety specialist
- Food Truck Owner
CLASS Descriptions
Principles of hospitality
This course is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industries. basic baking skills are established.
Nutrition
students are introduced to the basics of food preparation so they can become self-sufficient in accessing healthy and nutritious foods. Major course topics include nutrition principles, food preparation, and food safety.
culinary arts I
The fundamentals and theory of cooking techniques will be taught through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking and baking,
Contact Information
Call or email me and let's talk.
Phone
(812) 825-5621 ext. 2201
kprovo@egreene.k12.in.us
