Program Number: 10-316-1
School Year: 2013-2014
Associate of Applied Science Degree
Campus: Fond du Lac
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
- $122.20 per credit (resident)
- $183.30 per credit (out-of-state resident)
- *Online students are not charged out-of-state fees.
- 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.
- Chef de Cuisine
- Sous Chef
- Personal Chef
- Food Service Sales Associate
- Chief Steward
- Purchasing Agent
- 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.
Please visit the Admissions page for general information.
|103-159||**Computer Literacy - Microsoft Office||1|
|316-100||Food Principles 1||3|
|316-147||Sanitation and Safety||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|
|316-101||Food Principles 2||1|
|316-151||Fundamentals of Meat Analysis||3|
|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|
|801-136||English Composition 1||3|
|316-116||Menu Planning, Management and Design||1|
|801-196||Oral and Interpersonal Communication||3|
|- OR -|
|- OR -|
|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 Program Credits and Institutional Requirements||69|
Successful completion of course 316-171 Restaurant Management and 316-180 Gourmet Cooking is the exit assessment graduation requirement for the program.
** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation. Consequently, they are not part of the program credit requirements.
Check out the Credit Transfers page for more information.
Students must purchase the required uniform, the required tool kit and the required wait staff uniform for this program.