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culinary arts

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    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

    • $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

    Courses

    Number Title Crs
    Semester 1
    103-159 **Computer Literacy - Microsoft Office 1
    316-102 Culinary Principles 3
    316-105 Science of Baking 1
    316-106 Entree 1 4
    316-108 Meat Analysis 1 1
    316-111 Soups and Sauces 2
    316-122 Nutrition 1
    316-148 Sanitation and Safety 1
    804-1xx Mathematics Course 3
    890-101 **College 101 2
    Total 19
     
    Semester 2
    316-107 Entree 2 4
    316-109 Meat Analysis 2 1
    316-110 Breakfast Cookery 2
    316-112 Cold Foods (Sandwich and Salad) 1
    316-160 Restaurant Baking 2
    316-169 Cakes, Tortes and Desserts 2
    316-181 Customer Sales and Service 1
    801-136 English Composition 1 3
    Total 16
     
    Semester 3
    316-118 Restaurant Operations - Pub Style 3
    316-153 Food Purchasing 2
    316-162 Breakfast Pastries 2
    316-171 Restaurant Management 3
    806-112 Principles of Sustainability 3
    809-1xx Social Science Course 3
    Total 16
     
    Semester 4
    316-114 Culinary Internship 1
    316-119 Restaurant Operations - Specialty 3
    316-166 Catering and Special Function Planning 2
    316-168 Artisan Breads 3
    316-180 Gourmet Cooking 1
    801-1xx Communication Course 3
    809-1xx Behavioral Science Course 3
    Total 16
     
    Total Program Credits and Institutional Requirements 67

    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.