Culinary Program Information
Important Information
The Culinary program is offered at the Fond du Lac campus only. Courses run a variety of lengths; 4 weeks, 12 weeks, and 16 weeks. This is typically a day program, but some courses are available at night.
Culinary is a cohort program with a fall start. Students can start in the spring taking general education classes. It is set up as full-time due to course sequencing and the cohort process, but it’s still possible to attend part-time. It is important to work with me when scheduling classes, especially if you are attending part-time.
There are also required general education courses (i.e. English, Psychology and Technical Reporting). These classes have more flexibility in duration, scheduling and location.
Field Day
In addition to attending a Program Advisor Meeting, Culinary students are required to attend a Field Day. Field Day takes place in November for a Spring start, or May for a Fall start. Watch your email for an official invite and sign up.
During Field Day you’ll meet the Culinary faculty and your new peers! We will also tour the kitchens, hear program expectations from the faculty, share details about College resources, help you register for classes, and enjoy a light meal catered by current students! The session will last three hours but the time will go quickly.
Tools/Uniforms
The required uniforms & knives are purchased through the campus bookstore. You will need two sets of uniforms which will be approximately $150, and a knife set which is approximately $250. (Prices subject to change.) These are your personal possessions that you keep.