Culinary Basics Certificate

Program Number: 97-316-1
School Year: 2015-2016
Campus: Fond du Lac

Program Description

The Culinary Basics Certificate provides a convenient, short-term set of courses for people, without formal training, who currently work in the food service industry and wish to upgrade their skills.

This certificate allows students to take associate of applied science degree courses without the time commitment of a full-time program—the credits can later be applied toward a degree or diploma if the student desires.

Approximate Costs


  • $125.85 per credit (resident)
  • $188.80 per credit (out-of-state resident)

Fall/Spring Semester

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

  • Opportunities for Advancement

    Graduates of the certificate may continue their training with Moraine Park’s technical diploma in Food Service Production and an associate of applied science degree in Culinary Arts. The certificate credits would be transferable to both the Culinary Arts associate of applied science degree and the Food Service Production technical diploma.

    Admission Process

    • Submit the college admission application.   
    • Submit the $30 one-time fee.   
    • Meet with Academic Advisor to discuss order of courses and prerequisites (strongly encouraged).   

    Please visit the Admissions page for general information.

    apply now!


    Number Title Crs
    Term 1
    316-102 Culinary Principles 3
    316-147 Sanitation and Safety 2
    316-160 Baking 2
    Total 7

    Academic Planner

    Transfer Opportunities

    Check out the Credit Transfers page for more information.

    Additional Information

    Note: Students must purchase a uniform and a knife set for this certificate.