Search
Back to home page ProgramsCulinary & HospitalityCulinary ApprenticeshipCourses
Printed on 12/12/2024

Culinary Apprenticeship

Learn More Request Info
50-316-3 Apprenticeship (A) Full Time 11 Credits Not Financial Aid Eligible 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

Print Page

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)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • 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:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    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:

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

    • CULINARY 10316118 - Sanitation for Food Service Op

    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:

    • CULINARY 10316125 - Culinary Foundations

    • Student is in progress in Culinary Apprenticeship (50-316-3) Program of Study
×

Expected Competencies

For more information visit our Credit For Prior Learning page.