Printed on 9/27/2021

Culinary Arts - Advanced

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.

Take your love of cooking to the next level with the Advanced Culinary Arts certificate. This program is designed for the experienced culinary learner who wishes 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; or 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.

    Select a total of 15 credits from these options
  • 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.
    Coreqs: Baking Basics 10316121; Baking Techniques 10316122; Quantity Cooking 10316136; Short Order Cooking 10316137
  • 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.
    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Coreq: Meat Identification 10316133
  • 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.
    Coreqs: Baking Basics 10316121; Baking Techniques 10316122; Quantity Cooking 10316136; Short Order Cooking 10316137; Sanitation for Food Service Operations 10316118
  • 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.
    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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.
    Prereq: Admitted to Culinary Arts or Food Service Production
  • Ice Carving
    10-316-154
    1Credit
    27
    27
    N/A
    • Instructional Hours: 27
    • Outside Effort Hours: 27
    • Course Number: 10316154
    • Credits: 1.00
    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
  • 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.
    Prereq: Admitted to Culinary Arts or Food Service Production
  • 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.
    Prereq: Admitted to Culinary Arts or Food Service Production
  • Spanish 1 Culinary Arts
    10-141-100
    3Credit
    54
    108
    N/A
    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10141100
    • Credits: 3.00
    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.
  • 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.
    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • Italian 1 for Culinary Arts
    10-802-149
    2Credit
    N/A
    This course focuses on understanding native Italian speech on a beginner level. Students interact on practical topics (greetings, introductions, discussing food and lodging, asking for information) and on a variety of situations pertaining to Italian cuisine culture, food preparation and appreciation). Students will begin a journey into the culinary heritage of Italy to discover the dishes, traditions, regional products and eating habits that make up the Italian cuisine.
  • 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.
    Prereq: Admitted to Culinary Arts or Food Service Production
  • Issues in Hospitality
    10-109-150
    2Credit
    36
    72
    N/A
    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109150
    • Credits: 2.00
    Explores existing and emerging issues that affect the hospitality and tourism industries. The course culminates with the planning and hosting of an interactive seminar with businesses.
    Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
  • 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: Introduction to Hospitality 10109152 and Culinary Applications 10316120; OR not pursuing a degree
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Expected Competencies


For more information visit our Credit For Prior Learning page.
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