Printed on 5/8/2024
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)
-
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:
-
Sanitation for Food Service Operations
10-316-118
1Credit
18
36
- Instructional Hours: 18
- Outside Effort Hours: 36
- Course Number: 10316118
- Credits: 1.00
Credit for Prior Learning Options Available
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: Student has completed or is in process of completing ALL of the following:
OR ALL of the following:
-
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:
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
-
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: