Printed on 10/5/2022

Culinary Arts

10-316-1 Associate Degree (AAS) Part Time, Full Time 60 Credits Financial Aid Eligible Times of Day: Day, Evening Start in October, Also Offered in Accelerated Format 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
  • 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 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+/Arith 46+, Next Gen Read 250+/Sent 237+/Arith 250+, ACT Read 18+/Engl 15+/Math 16+, OR Read Prep 10838105/Sent Prep 10831103/Arith Prep 10834109 OR Not pursuing degree
  • 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: Sanitation for Food Service Operations 10316118; Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary Uniform 94316007
  • 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: Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary Uniform 94316007 OR in Meat Processing Specialist certificate; AND Sanitation for Food Service Operations 10316118
  • 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.

  • 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: Quantity Cooking 10316136
  • 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.

  • 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: Culinary Foundations 10316125
  • 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: Sanitation for Food Service Operations 10316118
  • 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: Culinary Foundations 10316125
  • 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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: Culinary Applications 10316120 OR not pursuing a degree
  • 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: Baking Basics 10316121, Baking Techniques 10316122, Quantity Cooking 10316136 AND Short Order Cooking 10316137
  • 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: Rest Ops-Service 10316135, Food, Beverage and Labor Cost Controls 10316141, Baking Basics 10316121, Baking Techniques 10316122, Quantity Cooking 10316136 AND Short Order Cooking 10316137
  • 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: Restaurant Operations - Preparation 10316134 AND Food, Beverage and Labor Cost Controls 10316141
  • 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: Culinary Applications 10316120

    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

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

    Teaches the writing process which includes prewriting, drafting and revising. Through writing assignments, students analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Class sessions and assignments involve giving oral presentations and using computers.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 250+, ACT Read 18+/Engl 18+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
  • Math w Business Apps
    10-804-123
    3Credit
    54
    108

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

    Covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuities, applying math concepts to the purchasing/buying process, applying math concepts to the selling process, and basic statistics with business/consumer applications.

    Prereq: Arith – HS GPA 2.75+ OR ACPL 46+, Next Gen 250+, ACT Math 16+ OR Arith Prep 10834109 OR Not pursuing a degree
  • Intro to Sociology
    10-809-196
    3Credit
    54
    108
    N/A

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

    Focuses on the basic concepts of the intercultural discipline of sociology. Emphasis is placed on culture, socialization and social stratification. The course also looks at five institutions: family, politics, economics, religion and education. Additional topics include demography, deviance, technology, environmental social issues, and social change and organization.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
  • Intro to Psychology
    10-809-198
    3Credit
    54
    108

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

    Focuses on the theoretical foundation of human functioning and looks at learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. Students consider the complexities of human relationships in personal, social and vocational settings.

    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree

    Suggested Electives (3 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Asian Cuisine
    10-316-151
    1Credit
    27
    27
    N/A

    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316151
    • Credits: 1.00

    Focuses on the preparation of foods from various Asain countries. The five regional styles of cooking in China are covered: Szechwan, Hunan, Fukien, Peking and Cantonese. Learners study the ingredients used in both Chinese and Japanese cooking, the utensils and how foods are presented.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • European Cuisine
    10-316-152
    1Credit
    27
    27
    N/A

    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316152
    • Credits: 1.00

    Applies cooking principles specific to the cuisine of various European countries. Food traditions and customs are emphasized.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • Ice Carving
    10-316-154
    1Credit
    27
    27
    N/A

    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316154
    • Credits: 1.00

    Covers the ice carving techniques used in on-premise catering. Each student completes an ice carving project.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • Local, Sustainable & Organic Food Products
    10-316-187
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316187
    • Credits: 2.00

    Applies cooking and preservation techniques to fresh, local Wisconsin and organic agriculture and aquaculture products. Included in this course of study are the exploration and application of sustainable ecological principles and practices. Students will prepare a number of food items applying various cooking principles and flavored with a wide array of seasonings, herbs and spices.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • Latin American Cuisine
    10-316-186
    1Credit
    27
    27
    N/A

    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316186
    • Credits: 1.00

    Provides a brief study of Latin American culture and cuisines. Become familiar with traditional foods, beverages and cooking styles common to many of the countries and cultures in Latin America.

    Coreq: Culinary Foundations 10316125 OR Science of Baking 10316170 OR not pursuing a degree
  • Culinary Competition
    10-316-155
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316155
    • Credits: 2.00

    Introduces students to the rules and regulations of culinary competition. Emphasis is on food styling concepts that meet the American Culinary Federation's judging standards.

    Coreq: Culinary Foundations 10316125 OR not pursuing a degree
  • Catering and Special Event Planning
    10-316-142
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316142
    • Credits: 2.00

    Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.

    Coreq: Sanitation for Food Service Operations 10316118 OR not pursuing a degree
  • Hospitality Concept Development
    10-109-105
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109105
    • Credits: 2.00

    Introduces the learner to the basic process and consideration for a hospitality business concept start-up. Included in this study will be concept and menu development, equipment, facility layout, and design. In addition, this course will evaluate the business idea from a financial, operational, and practical view.

    Coreq: Introduction to Hospitality 10109152 and Culinary Applications 10316120; OR not pursuing a degree
  • Spanish 1
    10-802-100
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10802100
    • Credits: 3.00

    Presents an introductory approach to conversation using everyday work and social situations. This course provides students with the basic vocabulary, grammar, and cultural understanding needed for interacting with Spanish speakers at home and abroad.

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Expected Competencies


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