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Culinary Arts

10-316-1 Associate Degree (AAS) 68 Credits Financial Aid Eligible Also Offered in Accelerated Format Location*: Appleton

*Some general education courses 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, 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 will give you the foundation you need.

COURSE LIST

Technical Studies (44 Credits)

Course Title
Course Number
Credits
Culinary Fundamentals
10-316-110
3
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 taken during the first semester.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Baking, Principles of
10-316-112
1
Introduces basic baking principles and procedures and yeast-made products, cakes, pies and icings. Emphasis is on the products used in baking and their characteristics.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Breakfast Cookery and Trends
10-316-113
1
Provides hands-on experience in all phases of short-order techniques. Students use grills to prepare a variety of eggs, omelets, pancakes and breakfast meats. They also set up a brunch line.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Garde Manger
10-316-114
1
Provides practical experience in preparing salad dressings, salad greens and vegetables. Storage and standards of quality and seasonal conditions relating to vegetable and fruits are emphasized.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Lunch Cookery and Trends
10-316-115
1
Introduces lunch cookery through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery. Instruction is also given in safety and sanitation methods.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Deli Operations
10-316-116
1
Presents the basics of deli operations including food preparation, food rotation, and inventory control and profit. The marketing aspect is also discussed.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Convenience Bakery
10-316-117
1
Explores how to prepare and evaluate various convenience bakery products. Quality, cost, preparation methods and variety are emphasized.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Soup & Stock Production
10-316-104
1
Introduces the preparation of clear, cream, puree and specialty soups. Students prepare basic stocks and evaluate convenience soups and stocks for quality and cost.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Comfort Food Production
10-316-105
1
Introduces quantity food preparation procedures with emphasis on braising, stewing, simmering, roasting, baking and sauce making. Practical experience is given in banquet, restaurant and cafeteria food presentation techniques.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Complex Carbohydrates
10-316-106
1
Introduces the identification and preparation of a variety of grains, legumes, potatoes and farinaceous products to bring variety and nutritional balance into restaurant, catering and institutional menus.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Heart Healthy Cuisine & Light Sauces
10-316-107
1
Introduces quantity food preparation methods associated with reduced-fat cooking with emphasis on sauteing, broiling/grilling, poaching/steaming, stir-frying and pan-smoking. Computer-based nutritional analysis of recipes is applied.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Pantry Production
10-316-103
1
Provides the learner with practical applications of fundamentals utilized in the pantry kitchen. Included in this course are the preparation of temporary and permanent emulsions, salad dressing, salad greens, fruits, vegetables, chesses, cold meats and platter presentations.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Vegetables and Vegetarian
10-316-111
1
Introduces the learner to the identification, selection and application of a variety of meatless and vegetable preparation techniques. Emphasis is given to lacto-ovo and vegan disciplines, with proper preparation and selection of vegetables for retention of nutrients, color and plate presentation.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Culinary Applications
10-316-120
2
Builds upon basic food principles learned in Culinary Fundamentals (10-316-110) and provides the theory basis for production courses taken in the second semester.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 & Arithmetic >= 65 OR ACT (Read/Sent/Math) >= 18 OR Program Prep OR Not pursuing degree. PPD students without ACCUPLACER or ACT scores must consult with instructor
Hospitality Supervision
10-316-123
3
Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.
Prereq: Hosp 10-109-152 OR Hosp 10-109-121 AND Prof, Ethics and Etiquette 10-316-129; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students w/o ACCUPLACER or ACT scores must consult with instructor
Culinary Skills Development
10-316-124
1
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, pasta and potato applications. Department consent required.
Prereq: Rotation A & B; ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students without ACCUPLACER or ACT scores must consult with instructor
Meat Identification
10-316-133
1
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. Department consent required.
Food, Beverage and Labor Cost Controls
10-316-141
3
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 10-316-120; ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Sent/Read) >= 18 OR Program Prep OR Not pursuing degree. PPD students without ACCUPLACER or ACT scores must consult with instructor
Sanitation for Food Service Operations
10-316-118
1
Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The NRA certification test is included.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Nutrition for Culinary Arts
10-316-119
1
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.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Accounting, Principles of
10-101-107
3
Introduces basic concepts and general principles of accounting to non-accounting students. Topics include financial statements, merchandising accounting for cash, inventory, payroll, budgeting and accounting software.
First Aid/CPR, Principles and Practices
10-531-101
1
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.
Hospitality Sales and Promotion
10-109-125
2
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Restaurant Operations - Preparation
10-316-134
4
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. Department consent and second-year standing in the program is required.
Prereq: Culinary Intern 10316100 or Hosp Intern 1 10109113; ACCPL Read >= 54 & Sent >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students without ACCPL or ACT must consult with instructor; Coreq: Rest Ops-Service 10-316-135
Restaurant Operations - Service
10-316-135
2
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. Department consent and second-year standing in the program is required.
Prereq: Cul Intern 10316100 OR Hosp Intern 10109113; ACCPL Read >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students without ACCPL or ACT must consult with instructor Coreq: Restaurant Op-Prep 10316134
Culinary Internship
10-316-100
2
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: Hosp 10-109-152 OR Hosp 10-109-121 AND Prof, Ethics and Etiquette 10-316-129; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students w/o ACCUPLACER or ACT scores must consult with instructor
Introduction to Hospitality
10-109-152
3
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.

General Studies (21 Credits)

Course Title
Course Number
Credits
Intro to Sociology
10-809-196
3
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Introduction to Diversity Studies
10-809-172
3
Develops workplace skills needed to work with diverse groups of people. Ethnic relations are studied in global and comparative perspectives. Students examine their biases and gain awareness of differences and common ground shared. The course emphasizes how personal and cultural diversity enhances the effectiveness of work groups.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Economics
10-809-195
3
Provides a foundation of economic concepts and institutions so that students can apply economic thinking to their own decisions as consumers, employees and citizens in a market-oriented economic system. Topics include supply and demand, employment, prices and production, fiscal policy, monetary policy, market structures, and international trade and finance.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Written Communication
10-801-195
3
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Oral/Interpersonal Comm
10-801-196
3
Focuses on developing various communication skills including speaking and listening. Students practice intrapersonal/interpersonal and nonverbal communication skills through oral presentations, group activities and written projects.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Math w Business Apps
10-804-123
3
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: ACCPL Arithmetic >= 65 OR ACT Math >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor at the first class.
Intro to Psychology
10-809-198
3
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Personal/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.

Suggested Electives (3 Credits)

Course Title
Course Number
Credits
Food Service Independent Study
10-316-150
1
Gives credit for a variety of educational explorations outside the traditional classroom setting. These activities include attending conferences and completing special courses and projects.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Asian Cuisine
10-316-151
1
Focuses on the preparation of foods from the Far East. 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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
European Cuisine
10-316-152
1
Applies cooking principles specific to the cuisine of Europe, Asia, Africa and South America. Food traditions and customs are emphasized.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Planning a Major Catered Event
10-316-153
1
Introduces how to plan, implement and evaluate a special event. Menu planning, costing and food themes are covered.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Ice Carving
10-316-154
1
Covers the ice carving techniques used in on-premise catering. Each student completes an ice carving project.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Culinary Competition
10-316-157
1
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. As a final project, students compete in the WRA student culinary arts salon.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Spanish 1 Culinary Arts
10-141-100
3
An introduction to the Spanish language focusing on terminology as it pertains to communicating culinary and restaurant tasks. Upon completion of this course, the participant will have the basic ability to understand spoken Spanish, deliver basic job related commands, explain simple culinary/restaurant procedures, and gain insight into culture as it relates to interacting with Spanish speakers.
Local, Sustainable & Organic Food Products
10-316-187
2
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.
Latin American Cuisine
10-316-186
1
Provides a thorough 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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing a degree. Pers/prof dev students who have not taken ACCUPLACER or ACT must consult with instructor.

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