Printed on 3/1/2024

Culinary Apprenticeship New

50-316-3 Apprenticeship (A) Full Time 11 Credits Not Financial Aid Eligible Time of Day: Day Location*: Appleton

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

Begin or advance your culinary career while employed in the industry by enrolling in the Culinary Apprenticeship program. The apprenticeship focuses on building knowledge and skills in nutrition, sanitation, meat processing, food production and cooking techniques using a variety of ingredients. Students will also develop skills in culinary costing, measurement, and meal preparation through lecture, demonstrations and extensive hands-on learning. Students can be employed in a variety of culinary settings including restaurants, hotels, colleges, hospitals and food production facilities.

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.

    Occupational Specific (11 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • 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.

  • 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 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
  • 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
  • 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 OR active in Culinary Apprenticeship plan
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Expected Competencies


For more information visit our Credit For Prior Learning page.