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Printed on 11/21/2024

Culinary Arts

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10-316-1 Associate Degree (AAS) Part Time, Full Time 60 Credits Financial Aid Eligible Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

If you want to take your love of cooking to the next level, a career in culinary arts might be right for you. You’ll learn how to prepare soups, meats, vegetables and desserts as well as sauces, side dishes and salads. You’ll learn what it takes to coordinate and direct the work of kitchen staff – everything from menu planning and buying supplies to final presentation. In addition, you may manage budgets and coordinate food preparation with service. Whether you want to work at a local café or own your own fine dining establishment, this program (offered in a standard or accelerated format) will give you the foundation you need.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Technical Studies (42 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Hospitality Sales and Promotion
    10-109-125
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109125
    • Credits: 2.00

    Covers sales and promotion in the hospitality industry. The emphasis is on promoting hospitality entities to attract new customers, selling principles and merchandising techniques for products and services, and innovative ways to maintain the interest of existing customers.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Introduction to Hospitality
    10-109-152
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109152
    • Credits: 3.00

    Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.

  • Culinary Internship
    10-316-100
    2Credit
    144
    0
    N/A

    • Instructional Hours: 144
    • Outside Effort Hours: 0
    • Course Number: 10316100
    • Credits: 2.00

    Provides the culinary student the opportunity to investigate and learn through structured, hands-on experiences in the food service industry. It is specifically required that the learner be working in a food service establishment where tickets are generated and food is prepared to order.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316136 - Quantity Cooking​
  • Culinary Fundamentals
    10-316-110
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316110
    • Credits: 3.00

    Applies the basic principles involved in the purchase, preparation and use of food stuffs. The proper identification and use of equipment and correct measuring techniques are covered. This course provides the theory basis for production courses.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Nutrition for Culinary Arts
    10-316-119
    1Credit
    18
    36
    N/A

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316119
    • Credits: 1.00

    Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.

  • Culinary Applications
    10-316-120
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10316120
    • Credits: 2.00

    Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Baking Basics
    10-316-121
    2Credit
    72
    36
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 36
    • Course Number: 10316121
    • Credits: 2.00

    Introduces baking skills learned through the production of a variety of pastries including quick breads, cookies, cakes, yeast breads, pate a choux, and meringues. Proficiency will be demonstrated through production and use of equipment and ingredients.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op​
  • Baking Techniques
    10-316-122
    2Credit
    72
    36
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 36
    • Course Number: 10316122
    • Credits: 2.00

    Learn foundational baking techniques including tarts, pies, cakes, laminated doughs, custards, and sauces learned through production. Use of equipment and ingredients to create specific items will demonstrate proficiency. Presentation of baked goods and pastries is emphasized.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op​
  • Hospitality Supervision
    10-316-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316123
    • Credits: 3.00

    Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316120 - Culinary Applications

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Culinary Skills Development
    10-316-124
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316124
    • Credits: 1.00

    Includes the observation and application of basic cooking patterns by proportion. These patterns include stocks, soups, sauces, dry heat and moist heat applications, vegetable applications, grains, and potato applications.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316121 - Baking Basics

    • CULINARY 10316122 - Baking Techniques​

    • CULINARY 10316136 - Quantity Cooking

    • CULINARY 10316137 - Short Order Cooking
  • Culinary Foundations
    10-316-125
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316125
    • Credits: 1.00

    Prepares the entry-level culinary student for future success by introducing knife skills development, cooking principles and methods, and organizational skills and Mise en place (French phrase meaning “put in place” as in set up). Emphasis is placed on hands-on learning and skills development.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op

    AND ANY of the following options:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform

    • CULINARY 94316007 - Accelerated Culinary Uniform​

    • CULINARY 94316012 - FCS Uniform​
  • Meat Identification
    10-316-133
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316133
    • Credits: 1.00

    Focuses on the federal program for meat and fish inspection. Meat grading classification (commercial and institutional) and purchasing are discussed. This course also provides practical lessons in meat preparation.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op

    AND ANY of the following options:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform

    • CULINARY 94316007 - Accelerated Culinary Uniform​

    • Student is in progress in Meat Processing Specialist (20-316-11) Program of Study
  • Restaurant Operations - Preparation
    10-316-134
    4Credit
    198
    54
    N/A

    • Instructional Hours: 198
    • Outside Effort Hours: 54
    • Course Number: 10316134
    • Credits: 4.00

    Applies the principles and procedures of kitchen food preparation to a restaurant operation. This course covers production through service, including dining room management, catering and restaurant cooking.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316121 - Baking Basics

    • CULINARY 10316122 - Baking Techniques​​

    • CULINARY 10316135 - Restaurant Operations-Service

    • CULINARY 10316136 - Quantity Cooking

    • CULINARY 10316137 - Short Order Cooking

    • CULINARY 10316141 - Food, Beverage and Labor Cost
  • Restaurant Operations - Service
    10-316-135
    2Credit
    108
    18
    N/A

    • Instructional Hours: 108
    • Outside Effort Hours: 18
    • Course Number: 10316135
    • Credits: 2.00

    Applies the principles and procedures of food preparation to a restaurant operation. This course covers production through service, including dining room management, catering and restaurant cooking.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316134 - Restaurant Operations-Prep

    • CULINARY 10316141 - Food, Beverage and Labor Cost​
  • Quantity Cooking
    10-316-136
    4Credit
    162
    72
    N/A

    • Instructional Hours: 162
    • Outside Effort Hours: 72
    • Course Number: 10316136
    • Credits: 4.00

    Introduces quantity food preparation procedures with emphasis in braising, stewing, simmering, roasting, baking, soup, stock and sauce making. Practical experience is given in restaurant, banquet, and cafeteria food presentation techniques. Identification of an assortment of grains, legumes, potatoes, and farinaceous products bring variety to menu planning.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • Student is in progress in Culinary Apprenticeship (50-316-3) Program of Study
  • Short Order Cooking
    10-316-137
    4Credit
    162
    72
    N/A

    • Instructional Hours: 162
    • Outside Effort Hours: 72
    • Course Number: 10316137
    • Credits: 4.00

    Provides hands-on experience in all phases of short order techniques. Students use various methods to prepare eggs, omelets, pancakes, and other breakfast items. Lunch cooking introduces the use of fryers, grills, ovens and steamers. Service experience includes line work and practical applications of salads, salad dressings, and greens

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316125 - Culinary Foundations​
  • Food, Beverage and Labor Cost Controls
    10-316-141
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316141
    • Credits: 3.00

    Covers the concepts and techniques of controlling costs with particular emphasis placed on the cost-to-sales relationship. Students calculate the cost of goods, selling price and relative percentages. They also forecast sales, conduct yield analyses and calculate break-even points.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316120 - Culinary Applications
  • First Aid/CPR, Principles and Practices
    10-531-101
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10531101
    • Credits: 1.00

    Presents and evaluates basic first aid skills necessary to care for the ill and injured until medical help arrives. Covers the use of an Automated External Defibrillator (AED), as well as CPR for all ages and the recognition and care of cardiac emergencies. Students receive an AHA Healthcare CPR card and a FVTC First Aid certificate upon course completion.

    General Studies (15 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Written Communication
    10-801-195
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801195
    • Credits: 3.00

    Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Oral/Interpersonal Comm
    10-801-196
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801196
    • Credits: 3.00

    Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Math w Business Apps
    10-804-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10804123
    • Credits: 3.00

    This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • Accuplacer Arithmetic 250+ OR HS GPA 2.75+ OR ACT Math 16+ OR Arithmetic Level 1 Coursework

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Intro to Sociology
    10-809-196
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809196
    • Credits: 3.00

    Introduces students to the fundamental sociological concepts, including sociological perspectives, research methods, the significance of culture in society, and the socialization process. Other topics include deviance, the impact of groups on behavior, societal inequities, global changes, the role of social institutions, and social stratification.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Intro to Psychology
    10-809-198
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809198
    • Credits: 3.00

    This science of psychology course is a survey of multiple aspects of behavior and mental processes. It provides an overview of topics such as research methods, theoretical perspectives, learning, cognition, memory, motivation, emotions, personality, abnormal psychology, physiological factors, social influences, and development.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
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Expected Competencies

For more information visit our Credit For Prior Learning page.