Culinary Arts

Culinary Arts video

Program Number: 10-316-1
School Year: 2014-2015
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 Salary Range for Recent Graduates

double-headed arrow
$16,639 $53,000

Approximate Costs

  • $125.85 per credit (resident)
  • $188.80 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

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 Academic Advisor 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.

apply now!

Courses

Number Title Crs
Term 1
103-159 **Computer Literacy - Microsoft Office 1
316-102 Culinary Principles 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 and Breakfast Cookery 2
316-185 Food Production for Stocks and Soups 2
316-186 Food Production for Sauces and Speciality Soups 2
890-101 **College 101 2
Total 18
 
Term 2
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 - Appetizers and Sandwiches 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
Total 16
 
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
316-180 Gourmet Cooking 1
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 18
 
Total Program Credits and Institutional Requirements 68

Exit Assessment

Successful completion of courses 316-175 - Specialty Foods and Ethnic Cookery and 316-180 - Gourmet Cooking are the exit assessment graduation requirements for the program.

Institutional Requirements

** 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.

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.