Culinary Arts
Program Number: 10-316-1
School Year: 2011-2012
Associate of Applied Science Degree
Campus: Fond du Lac
FLEx Degree
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 Salary Range for Recent Graduates

$14,400 $50,000
Approximate Costs
- $111.85 per credit (resident)
- $167.80 per credit (out-of-state resident)
- *Online students are not charged out-of-state fees.
Program Outcomes
- Analyze and apply food and beverage purchasing procedures.
- Apply analysis and problem solving to food production.
- Design menus.
- Apply food safety and sanitation practices to food preparation and service.
- Apply management skills to restaurant operations.
- Apply multiple cooking methods in the preparation of meats, fish, poultry, vegetables, potatoes, soups, sauces and bakery.
- Apply nutritional principles to the preparation of food.
- Exhibit kitchen organizational skills (mise en place) and pre-preparation time management skills.
Career Opportunities
- Chef
- Chef de Cuisine
- Sous Chef
- Personal Chef
- Food Service Sales Associate
- Chief Steward
- Purchasing Agent
Entrance Scores
| Assessment Area | ACT | ACCUPLACER |
|---|---|---|
| English/Sentence Skills | 16 | 76 |
| Reading/Reading Comprehension | 16 | 67 |
| Math/Arithmetic | 16 | 64 |
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.
- Meet with Admissions to discuss order of courses and prerequisites (strongly encouraged).
- Check with Admissions if any additional steps are required.
Courses
| Number | Title | Crds |
|---|---|---|
| Term 1 | ||
| 316-100 | Food Principles 1 | 3 |
| 316-147 | Sanitation and Safety | 2 |
| 316-160 | Baking | 2 |
| 316-183 | Food Production for Vegetables and Potatoes | 2 |
| 316-184 | Food Production for Pastas, Grains & Breakfast Cookery | 2 |
| 316-185 | Food Production for Stocks and Soups | 2 |
| 316-186 | Food Production for Sauces and Speciality Soups | 2 |
| Total | 15 | |
| Term 2 | ||
| 316-101 | Food Principles 2 | 1 |
| 316-151 | Fundamentals of Meat Analysis | 3 |
| 316-153 | Food Purchasing | 2 |
| 316-187 | Food Production for Cold Food - Salads | 2 |
| 316-188 | Food Production for Cold Food - Sandwiches Desserts, Salads and Dressings | 2 |
| 316-189 | Food Production for Meat, Fish and Poultry | 2 |
| 316-190 | Food Production for Hot Sandwiches, Deli and Short-Order Cookery | 2 |
| 801-195 | Written Communication | 3 |
| Total | 17 | |
| Term 3 | ||
| 316-116 | Menu Planning, Management and Design | 1 |
| 316-142 | Restaurant Operations | 3 |
| 316-171 | Restaurant Management | 3 |
| 801-196 | Oral and Interpersonal Communication | 3 |
| - OR - | ||
| 801-197 | Technical Reporting | 3 |
| - OR - | ||
| 801-198 | Speech | 3 |
| 804-107 | College Mathematics | 3 |
| 809-195 | Economics | 3 |
| Total | 16 | |
| Term 4 | ||
| 316-121 | Nutrition | 2 |
| 316-165 | Catering and Special Function Planning | 3 |
| 316-175 | Specialty Foods and Ethnic Cookery | 3 |
| 809-166 | Introduction to Ethics: Theory and Application | 3 |
| 809-196 | Introduction to Sociology | 3 |
| 809-198 | Introduction to Psychology | 3 |
| - OR - | ||
| 809-199 | Psychology of Human Relations | 3 |
| Total | 17 | |
| Required Elective Credits | 3 | |
Exit Assessment
Successful completion of course 316-171 is the exit assessment graduation requirement for the program.
Institutional Requirements
- 890-125 Student Success
- 103-159 Computer Literacy/Advanced Standing
- 890-130 Career Development
Academic Planner
Transfer Opportunities
Check out the Credit Transfers page for more information.
Additional Information
Students must purchase the required uniform, the required tool kit and the required wait staff uniform for this program.

