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culinary arts

    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

    • $130.35 per credit (resident)
    • $195.53 per credit (out-of-state resident)
    • Online students are not charged out-of-state fees.
    • Fees shown are 2016-2017 fees; 2017-2018 fees will be available as soon as they are approved.

    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

    NumberTitleCrs
    Term 1
    103-159**Computer Literacy - Microsoft Office1
    316-102Culinary Principles3
    316-105Science of Baking1
    316-106Entree 14
    316-108Meat Analysis 11
    316-122Nutrition1
    316-148Sanitation and Safety1
    316-160Restaurant Baking2
    804-1xxMathematics Course3
    890-101**College 1012
    Total19
     
    Term 2
    316-107Entree 24
    316-109Meat Analysis 21
    316-110Breakfast Cookery2
    316-111Soups and Sauces2
    316-112Cold Foods (Sandwich and Salad)1
    316-169Cakes, Tortes and Desserts2
    316-181Customer Sales and Service1
    801-136English Composition 13
    Total16
     
    Term 3
    316-118Restaurant Operations - Pub Style3
    316-153Food Purchasing2
    316-162Breakfast Pastries2
    316-171Restaurant Management3
    806-122Natural Sciences in Society3
    809-1xxSocial Science Course3
    Total16
     
    Term 4
    316-114Culinary Internship1
    316-119Restaurant Operations - Specialty3
    316-166Catering and Special Function Planning2
    316-168Artisan Breads3
    316-180Gourmet Cooking1
    801-1xxCommunication Course3
    809-1xxBehavioral Science Course3
    Total16
     
    Total Program Credits and Institutional Requirements67

    General Education Options

    View the 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

    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.