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Printed on 4/26/2017

Culinary Arts

10-316-1 Associate Degree (AAS) 60 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 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.

Technical Studies (42 Credits)

Course Title
Course Number
Credits
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.
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.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
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 Servsafe certification test is included.
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.
Culinary Applications
10-316-120
2
Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 & Arithmetic >= 65 OR ACT (Read/Sent/Math) >= 18 OR Program Prep OR Not pursuing degree.
Culinary Foundations
10-316-125
1
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
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.
Coreq: Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary & Kitchen Steward Uniform 94316007
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.
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18; Hosp (10109152) or Hosp (10109121)
Baking Basics
10-316-121
2
Introduces baking skills learned through the production of a variety of pastries including quick breads, cookies, pies, 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
4
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
2
Learn foundational baking techniques including tarts, 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
4
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
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/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
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: Intro to Hospitality 10109152; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree
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, and potato applications.
Prereqs: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree.; Coreqs: Baking Basics 10316121; Baking Techniques 10316122; Quantity Cooking 10316136; Short Order Cooking 10316137
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.
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; Coreq: Rest Ops-Service (10316135)
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.
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; Coreq: Restaurant Op-Prep (10316134)
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 (10316120); ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Sent/Read) >= 18 OR Program Prep OR Not pursuing degree

General Studies (15 Credits)

Course Title
Course Number
Credits
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/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
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/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
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.
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/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
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/Engl) >= 18 OR Program Prep OR Not pursuing a degree.

Suggested Electives (3 Credits)

Course Title
Course Number
Credits
Asian Cuisine
10-316-151
1
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
1
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
1
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
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: Admitted to Culinary Arts or Food Service Production
Latin American Cuisine
10-316-186
1
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
2
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: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Catering and Special Event Planning
10-316-142
2
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.
Prereqs: ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree; Coreq: Intro Hospitality 10109152
Hospitality Concept Development
10-109-105
2
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.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.

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