Print Program Overview and Courses
Associate Degree: 68 Credits
Financial Aid Eligible
Also Offered in Accelerated Format
As a chef, you are a specialist who prepares, seasons and cooks soups, meats, vegetables, desserts and other foods such as sauces, side dishes and salads. You may prepare one type of specialized food or be responsible for preparing all of the foods served in a given eating establishment. As chef or head cook, you coordinate the work of the kitchen staff and direct all kinds of food preparation. You decide the size of servings, plan menus and buy food and supplies. In addition, you may perform some managerial duties such as managing budgets, coordinating food preparation with service, supervising personnel and possibly a complete food unit.
The Culinary Arts program is designed to provide you with opportunities and professional training for a successful and rewarding career in the food service industry. You experience extensive laboratory training along with classroom and homework activities.
Note: You are required to have a uniform, kitchen shoes, and knife set.
Program Summative Assessments
FVTC Employability Essentials
- Hospitality Supervision (Training Video or Live Training Demonstration)
- Introduction to Hospitality & Hospitality Supervision (Portfolio)
- Culinary Skills Development (ACF Practical Final)
- Restaurant Operations (Manager Packet)
- Food, Beverage & Labor Cost Controls (Written Final)
- Completion of Culinary Internship
Program/Plan Admission Requirements
- Adapt to change.
- Think critically and creatively
- Work collaboratively
- Communicate effectively and respectfully
- Act responsibly
- Skills assessment
- ACCUPLACER Reading score of 54 or greater and ACUPLACER Sentence Skills score of 83 or greater or completion of equivalent Program Prep course is required prior to registering for core classes.
Note: Culinary Arts uniform fitting and handbook review session (2 hours) required prior to starting kitchen courses.
The Culinary Arts program graduate will demonstrate:
- Food preparation skills necessary for a variety of culinary operations. Culinary Skills Development (ACF Practical Final)
- Organizational skills in planning and documenting food production activities and the ability to implement and maintain cost and quality controls to meet operational goals of the various service areas. Food, Beverage & Labor Cost Controls (Written Final)
- Emerging management skills including leadership necessary for building and maintaining a food service team. Restaurant Operations (Manager Packet)
- Effective communication skills integral to maintaining rapport with both co-workers and customers. Restaurant Operations (Manager Packet)
- Skills necessary to train entry-level food service employees. Hospitality Supervision (Training Video or Live Training Demonstration)
- Technology skills applicable to current food service operations. Restaurant Operations (Manager Packet)
- Problem-solving skills essential to successful employment. Food, Beverage, & Labor Cost Controls (Written Final)
The Culinary Arts graduate will obtain National Restaurant Association (NRA) SERVSAFE sanitation certification, Responsible Beverage Certification, American Heart Association (AHA) First Aid, CPR & AED Certification, and will be eligible to obtain the rank of Certified Culinarian (CC) from the American Culinary Federation (ACF).
Helpful High School Courses
Food service, business, accounting, keyboarding, English, food service co-op, and math.
Program Offered at This Location
- Appleton—1825 N. Bluemound Drive
Chef Jeff Igel
Fox Valley Technical College
1825 N. Bluemound Drive
P.O. Box 2277
Appleton, WI 54912-2277
Department Website: www.fvtc.edu/culinaryarts
For additional program/admission information, View Program Plan.