Culinary Arts

Culinary Arts video

Program Number: 10-316-1
School Year: 2015-2016
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

  • $25,116

Approximate Costs

  • $128.40 per credit (resident)
  • $192.60 per credit (out-of-state resident)
  • *Online students are not charged out-of-state fees.

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.

Career Opportunities

  • Chef
  • Chef de Cuisine
  • Sous Chef
  • Personal Chef
  • Food Service Sales Associate
  • Chief Steward
  • Purchasing Agent

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.   
  • Check with Admissions if any additional steps are required.   

Please visit the Admissions page for general information.

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Number Title Crs
Term 1
103-159 **Computer Literacy - Microsoft Office 1
316-102 Culinary Principles 3
316-147 Sanitation and Safety 2
316-160 Baking 2
316-183 Food Production for Vegetables and Potatoes 2
316-184 Food Production for Pastas, Grains and Breakfast Cookery 2
316-185 Food Production for Stocks and Soups 2
316-186 Food Production for Sauces and Speciality Soups 2
890-101 **College 101 2
Total 18
Term 2
316-151 Fundamentals of Meat Analysis 3
316-153 Food Purchasing 2
316-187 Food Production for Cold Food - Salads 2
316-188 Food Production for Cold Food - Appetizers and Sandwiches 2
316-189 Food Production for Meat, Fish and Poultry 2
316-190 Food Production for Hot Sandwiches, Deli and Short-Order Cookery 2
801-136 English Composition 1 3
Total 16
Term 3
316-116 Menu Planning, Management and Design 1
316-142 Restaurant Operations 3
316-171 Restaurant Management 3
801-196 Oral and Interpersonal Communication 3
 - OR - 
801-197 Technical Reporting 3
 - OR - 
801-198 Speech 3
804-107 College Mathematics 3
809-195 Economics 3
Total 16
Term 4
316-121 Nutrition 2
316-165 Catering and Special Function Planning 3
316-175 Specialty Foods and Ethnic Cookery 3
316-180 Gourmet Cooking 1
809-166 Introduction to Ethics: Theory and Application 3
809-196 Introduction to Sociology 3
809-198 Introduction to Psychology 3
 - OR - 
809-199 Psychology of Human Relations 3
Total 18
Total Program Credits and Institutional Requirements 68

Exit Assessment

Successful completion of courses 316-175 Specialty Foods and Ethnic Cookery and 316-180 Gourmet Cooking are the exit assessment graduation requirements for the program.

Institutional Requirements

** The credits for 103-159 Computer Literacy-Microsoft Office and 890-101 College 101 are Institutional Requirements for graduation. Consequently, they are not part of the program credit requirements.

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.