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Printed on 4/30/2025

Culinary Arts - Advanced

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20-316-5 Certificate (C) 15 Credits Not Financial Aid Eligible Location*: Appleton

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

The Advanced Culinary Arts certificate is designed for experienced culinary learners who wish to add to their skills. You'll have the opportunity to learn more about ice carving, wines, and European, Asian, and Latin cuisines. You'll explore more modern culinary techniques in classes like Advanced Garde Manger, Molecular Gastronomy, and Local, Sustainable, and Organic Foods. Plus, take your cooking on the road and prepare for upcoming culinary competitions in Fox Valley Tech's two competition-based classes, or learn what it takes to develop your own hospitality business.

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.

    Technical Studies (15 Credits)

    Select a total of 15 credits from these options
  • Pairing Wines with Foods
    10-316-185
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316185
    • Credits: 2.00
     Introduces basic wine knowledge and service to the student. Explores the principles of taste as it relates to the pairing of appropriate wines, spirits and beers with a wide range of food and flavor profiles.
  • Local, Sustainable & Organic Food Products
    10-316-187
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316187
    • Credits: 2.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • CULINARY 10316170 - Science of Baking

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Hospitality Concept Development
    10-109-105
    2Credit
    36
    72
    N/A
    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109105
    • Credits: 2.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • HOSPTOUR 10109152 - Introduction to Hospitality​

    • CULINARY 10316120 - Culinary Applications

     

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Science of Baking
    10-316-170
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316170
    • Credits: 2.00
     Focuses on identifying, applying and interpreting the scientific concepts of the baking process. Topics include recipe conversion, scaling, measurement, baking terminology, equipment identification and use, timing, heat transfer, ingredient functionality, presentation and display. This course combines lab and lecture activities.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • Accuplacer Reading 250+ OR HS GPA 2.75+ OR ACT Reading 18+ OR Reading Level 3 Coursework

    • Accuplacer Sentence 237+ OR HS GPA 2.75+ OR ACT English 15+ OR English Level 1 Coursework

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    OR ALL of the following:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Asian Cuisine
    10-316-151
    1Credit
    27
    27
    N/A
    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316151
    • Credits: 1.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • CULINARY 10316170 - Science of Baking

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Catering and Special Event Planning
    10-316-142
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316142
    • Credits: 2.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316118 - Sanitation for Food Service Op

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Latin American Cuisine
    10-316-186
    1Credit
    27
    27
    N/A
    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316186
    • Credits: 1.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • CULINARY 10316170 - Science of Baking

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Advanced Garde Manger
    10-316-184
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316184
    • Credits: 2.00
     Builds upon introductory garde manger principles with more insightful depth of smoking, preservation, pates, terrines and forcemeats. Also introduces fresh cheeses, mousses, appetizers and sauces.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316137 - Short Order Cooking

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • International Professional Field Studies
    10-140-100
    3Credit
    162
    36
    N/A
    • Instructional Hours: 162
    • Outside Effort Hours: 36
    • Course Number: 10140100
    • Credits: 3.00

    Students attain first-hand knowledge of working and studying in the international environment. Students explore their profession in another country, while also gaining cultural insight and understanding of differing values and behaviors in a another society and workplace. Topics include comparison of the United States and the target country’s educational, professional, occupational, and cultural practices.
  • European Cuisine
    10-316-152
    1Credit
    27
    27
    N/A
    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316152
    • Credits: 1.00
     Applies cooking principles specific to the cuisine of various European countries. Food traditions and customs are emphasized.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • CULINARY 10316170 - Science of Baking

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Molecular Gastronomy
    10-316-181
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316181
    • Credits: 2.00

    Explores the use of new food products, techniques and equipment that may influence future trends including molecular gastronomy (the scientific discipline that studies the physical and chemical processes that occur while cooking). This course also looks at some old world foods that are being reintroduced in new world ways for utilization on today’s menus.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316121 - Baking Basics

    • CULINARY 10316122 - Baking Techniques

    • CULINARY 10316136 - Quantity Cooking

    • CULINARY 10316137 - Short Order Cooking
  • Grilling, Smoking & BBQ
    10-316-183
    2Credit
    72
    36
    N/A
    • Instructional Hours: 72
    • Outside Effort Hours: 36
    • Course Number: 10316183
    • Credits: 2.00
     Features a study of traditional BBQ around the United States, including smoking and grilling techniques with emphasis on different types of meats, fuels, woods and cookers used. The learner will prepare various marinades, brines, rubs, glazes, mops and sauces and will be introduced to KCBS competitions and events.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316133 - Meat Identification​
  • Food Service Independent Study
    10-316-150
    1Credit
    54
    0
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 0
    • Course Number: 10316150
    • Credits: 1.00
     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: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Culinary Competition
    10-316-155
    2Credit
    54
    54
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316155
    • Credits: 2.00
     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.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316125 - Culinary Foundations

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
×

Expected Competencies

For more information visit our Credit For Prior Learning page.
×

Eligible Dual Credit Course

What is Dual Credit?

FVTC courses taught at the high school by certified high school teachers. These teachers receive mentorship from FVTC faculty to ensure alignment in competencies, curriculum, and assessments.


  • Students earn both high school and college credits, with grades applying to both transcripts.
  • There is no cost to the school district or family.
  • Dual Credit course availability varies by high school based on factors such as lab space, equipment, and teacher qualifications.

Process:

As part of the annual course planning, students and families should meet with their High School Guidance Counselor to discuss future college and career goals. This conversation will help identify Dual Credit courses that best align with specific pathways.

×

Recommended Start College Now Course

What is Start College Now?

Qualified public-school juniors and seniors may enroll in college level classes at FVTC or online, if a comparable course is not offered within their district.

Student Eligibility Requirements:

  • Must have parent/guardian approval.
  • Must meet all course entry requirements.
  • Must be in good academic standing with an acceptable disciplinary record.

Application Process:

Interested students should consult their High School Guidance Counselor to explore course options and complete a “Start College Now” application. Applications must be submitted to High School Counselors by March 1st for fall courses and October 1st for spring courses. If approved by the school board, the cost is covered by the high school.

×

Eligible Dual Credit & Recommended Start College Now Course:

What is Dual Credit?

FVTC courses taught at the high school by certified high school teachers. These teachers receive mentorship from FVTC faculty to ensure alignment in competencies, curriculum, and assessments.

  • Students earn both high school and college credits, with grades applying to both transcripts.
  • There is no cost to the school district or family.

**Dual Credit course availability varies by high school based on factors such as lab space, equipment, and teacher qualifications.

What is Start College Now?

Qualified public-school juniors and seniors may enroll in college level classes at FVTC or online, if a comparable course is not offered within their district.

Student Eligibility Requirements:

  • Must have parent/guardian approval.
  • Must meet all course entry requirements.
  • Must be in good academic standing with an acceptable disciplinary record.

Application Process:

Interested students should consult their High School Guidance Counselor to explore course options and complete a “Start College Now” application. Applications must be submitted to High School Counselors by March 1st for fall courses and October 1st for spring courses. If approved by the school board, the cost is covered by the high school.

×

N/A

This course is not available for Dual Credit or Start College Now due to factors such as course rigor, necessary equipment, and prerequisite requirements.