Have a Question?
  • This field is for validation purposes and should be left unchanged.
Listen to this page
Translate this page
    Share this page
    • Share on Twitter
    • Share on Facebook
    • Share on Google Plus
    • Share on LinkedIn
    APPLY NOW »or call 1-800-472-4554

    culinary arts


      Video: Culinary Arts

      Program Number: 10-316-1
      School Year: 2019-2020
      Associate of Applied Science Degree
      Campus: Fond du Lac
      This program is eligible for financial aid

      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

      • $28,077

      Approximate Costs

      • $134.20 per credit (resident)
      • $201.30 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


      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

      Institutional Requirements

      ** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation.

      Program Guide

      For additional information on program curriculum, prerequisites and general education course options, please contact your advisor.

      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.