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Printed on 8/11/2020

Culinary Arts

10-316-1 Associate Degree (AAS) Part Time and Full Time 60 Credits Financial Aid Eligible Time of Day: Day and Evening 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

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
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
N/A
18 hours in class and estimate 36 hours outside of class. 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
18 hours in class and estimate 36 hours outside of class. 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
36 hours in class and estimate 72 hours outside of class. 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
36 hours in class and estimate 18 hours outside of class. 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.
Coreqs: Sanitation for Food Service Operations 10316118; Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary & Kitchen Steward Uniform 94316007
Meat Identification
10-316-133
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. 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 & Kitchen Steward Uniform 94316007
First Aid/CPR, Principles and Practices
10-531-101
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. 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
144 hours in class and estimate 0 hours outside of class. 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.
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
Baking Basics
10-316-121
2Credit
72
36
N/A
72 hours in class and estimate 36 hours outside of class. 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: Culinary Foundations 10316125
Quantity Cooking
10-316-136
4Credit
162
72
N/A
162 hours in class and estimate 72 hours outside of class. 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.
Coreqs: Culinary Foundations 10316125; Baking Basics 10316121
Baking Techniques
10-316-122
2Credit
72
36
N/A
72 hours in class and estimate 36 hours outside of class. 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: Culinary Foundations 10316125
Short Order Cooking
10-316-137
4Credit
162
72
N/A
162 hours in class and estimate 72 hours outside of class. 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
Coreqs: Culinary Foundations 10316125; Baking Techniques 10316122
Hospitality Sales and Promotion
10-109-125
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
36 hours in class and estimate 18 hours outside of class. 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.
Prereqs: 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 degree; Coreqs: 10316121; 10316122; 10316136; 10316137
Restaurant Operations - Preparation
10-316-134
4Credit
198
54
N/A
198 hours in class and estimate 54 hours outside of class. 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.
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 degree; Coreq: Rest Ops-Service 10316135
Restaurant Operations - Service
10-316-135
2Credit
108
18
N/A
108 hours in class and estimate 18 hours outside of class. 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.
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 degree; Coreq: Rest Op-Prep 10316134
Food, Beverage and Labor Cost Controls
10-316-141
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
54 hours in class and estimate 108 hours outside of class. 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
27 hours in class and estimate 27 hours outside of class. 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.
Prereq: Admitted to Culinary Arts or Food Service Production
European Cuisine
10-316-152
1Credit
27
27
N/A
27 hours in class and estimate 27 hours outside of class. Applies cooking principles specific to the cuisine of various European countries. Food traditions and customs are emphasized.
Prereq: Admitted to Culinary Arts or Food Service Production
Ice Carving
10-316-154
1Credit
27
27
N/A
27 hours in class and estimate 27 hours outside of class. Covers the ice carving techniques used in on-premise catering. Each student completes an ice carving project.
Prereq: Admitted to Culinary Arts or Food Service Production
Local, Sustainable & Organic Food Products
10-316-187
2Credit
54
54
N/A
54 hours in class and estimate 54 hours outside of class. 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.
Prereq: Admitted to Culinary Arts or Food Service Production
Latin American Cuisine
10-316-186
1Credit
27
27
N/A
27 hours in class and estimate 27 hours outside of class. 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.
Prereq: Admitted to Culinary Arts or Food Service Production
Culinary Competition
10-316-155
2Credit
54
54
N/A
54 hours in class and estimate 54 hours outside of class. 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.
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
Catering and Special Event Planning
10-316-142
2Credit
54
54
N/A
54 hours in class and estimate 54 hours outside of class. 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.
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 degree
Hospitality Concept Development
10-109-105
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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
N/A
54 hours in class and estimate 108 hours outside of class. 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.

Expected Competencies


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