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Culinary Arts

REQUEST INFORMATION

Video: Culinary Arts

Program Number: 10-316-1
School Year: 2017-2018
Associate of Applied Science Degree
Campus: Fond du Lac

Program Description

The Culinary Arts program offers students many opportunities to enter and advance in the hospitality industry. Students receive hands-on, practical experience in all aspects of food preparation and production. Coursework begins with food preparation techniques and progresses through the development of management skills related to the operation of a food service business.

The food industry has and will continue to have excellent job opportunities. Millions of meals are prepared daily in restaurants, hotels, schools and health care facilities.

Statewide Median Salary for Recent Graduates

  • $25,270

Approximate Costs

  • $132.20 per credit (resident)
  • $198.30 per credit (out-of-state resident)
  • Online students are not charged out-of-state fees.
  • Please refer to the MPTC Student Handbook for additional enrollment fee information.

Program Outcomes

  • Apply principles of safety and sanitation in food service operations.
  • Apply principles of nutrition.
  • Demonstrate culinary skills.
  • Manage food service operations.
  • Plan menus.
  • Analyze food service financial information.
  • Relate food service operations to sustainability.
  • Demonstrate baking and pastry skills.

Career Opportunities

  • Chef
  • Chef de Cuisine
  • Sous Chef
  • Food Service Sales Associate
  • Purchasing Agent
  • Baker
  • Pastry Chef
  • Research and Development Chef

Admission Process

  • Submit the college admission application.   
  • Submit the $30 one-time fee.   
  • Submit high school and other official college transcripts.   
  • Take the college assessment test (ACCUPLACER, ACT or other). The ACCUPLACER assessment can be taken at MPTC.   
  • Attend a program orientation with your advisor.   

Please visit the Admissions page for general information.

apply now!

Courses

Number Title Crs
Term 1
103-159 **Computer Literacy - Microsoft Office 1
316-102 Culinary Principles 3
316-105 Science of Baking 1
316-106 Entree 1 4
316-108 Meat Analysis 1 1
316-122 Nutrition 1
316-148 Sanitation and Safety 1
316-160 Restaurant Baking 2
804-1xx Mathematics Course 3
890-101 **College 101 2
Total 19
 
Term 2
316-107 Entree 2 4
316-109 Meat Analysis 2 1
316-110 Breakfast Cookery 2
316-111 Soups and Sauces 2
316-112 Cold Foods (Sandwich and Salad) 1
316-169 Cakes, Tortes and Desserts 2
316-181 Customer Sales and Service 1
801-136 English Composition 1 3
Total 16
 
Term 3
316-118 Restaurant Operations - Pub Style 3
316-153 Food Purchasing 2
316-162 Breakfast Pastries 2
316-171 Restaurant Management 3
806-122 Natural Sciences in Society 3
809-1xx Social Science Course 3
Total 16
 
Term 4
316-114 Culinary Internship 1
316-119 Restaurant Operations - Specialty 3
316-166 Catering and Special Function Planning 2
316-168 Artisan Breads 3
316-180 Gourmet Cooking 1
801-1xx Communication Course 3
809-1xx Behavioral Science Course 3
Total 16
 
Total Program Credits and Institutional Requirements 67

General Education Options

View theĀ Culinary Arts General Education Course Options.

Institutional Requirements

** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation.

Academic Planner

Current students, please see your Advisor for your academic planner.

Transfer Opportunities

Check out the Credit Transfers page for more information.

Additional Information

*Enrollment may limit the campus availability or delivery of certain courses.

Students must purchase the required uniform, the required tool kit and the required wait staff uniform for this program.

For co-curricular activities and opportunities related to this program/certificate, click here.