Culinary Arts

Program Number: 10-316-1
School Year: 2020-2021
Associate of Applied Science Degree
Campus: Fond du Lac
This program is eligible for financial aid

Prepare for an in-demand career with a bright future through Moraine Park’s Culinary Arts program.

About the Program

From jobs in restaurants, hotels, health care facilities and more, food industry job opportunities are endless. Step into this booming field by getting started in the Culinary Arts associate degree program at Moraine Park.

What You'll Learn

The Culinary Arts courses at Moraine Park provide training in all aspects of food preparation and production. Students master food preparation techniques in the state-of-the-art culinary arts labs at the Fond du Lac campus. Students also develop strong management skills related to the operation of a food service business. In addition, Culinary Arts classes at MPTC cover essentials such as customer service, sanitation and safety, food purchasing, and nutrition.

Culinary Arts students gain real-world experience at Moraine Park’s “Park Terrace” restaurant, a student-guided learning environment. At Park Terrace, students prepare and serve food to real customers, manage the restaurant, and more.

Statewide Median Salary for Recent Graduates
Approximate Costs
Program Outcomes
Career Opportunities
Admission Process
Transfer Opportunities
Additional Information
Approximate Costs
  • $136.50 per credit (resident)
  • $204.75 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

    Visit the Admissions Page for details

    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.

    Students will be required to take First Aid through a separate class offering.

    Request Program Information

    Request Program Information

    Semester 1
    103-159**Computer Literacy - Microsoft Office1
    316-102Culinary Principles3
    316-105Science of Baking1
    316-106Entree 14
    316-108Meat Analysis 11
    316-111Soups and Sauces2
    316-148Sanitation and Safety1
    804-1xxMathematics Course3
    890-101**College 1012
    Semester 2
    316-107Entree 24
    316-109Meat Analysis 21
    316-110Breakfast Cookery2
    316-112Cold Foods (Sandwich and Salad)1
    316-160Restaurant Baking2
    316-169Cakes, Tortes and Desserts2
    316-181Customer Sales and Service1
    801-136English Composition 13
    Semester 3
    316-118Restaurant Operations - Pub Style3
    316-153Food Purchasing2
    316-162Breakfast Pastries2
    316-171Restaurant Management3
    806-112Principles of Sustainability3
    809-1xxSocial Science Course3
    Semester 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
    Total Program Credits and Institutional Requirements67