2009-2010
Culinary Arts
Associate in Applied Science Degree — Downtown Milwaukee Campus
Program Code: 10-316-1
This curriculum goes into effect starting with the summer 2009 semester.
This page was last updated September 2008.
Overview — Culinary Arts is an associate degree program designed to prepare you for a career in the restaurant, hotel and institutional food service industry. Coursework covers a broad spectrum: the preparation of basic and specialized foods, basic dining room service, wine and beverage study, menu planning and nutrition, catering and special function planning, sanitation and hygiene, purchasing and inventory, and food, beverage and labor cost control. This program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.
Career Outlook — Graduates of the Culinary Arts program are highly employable as cooks (saute, banquet, catering, broiler, fry, dessert/pastry, garde manger/deli), bakers and management trainees. With experience, opportunities exist for advancement to the positions of chef and/or manager.
Program Learning Outcomes — Employers expect you as a program graduate to possess skills and knowledge in:
- Safe use of hand and power tools in food service safety and sanitation
- Menu planning and nutrition
- Conversion of standard recipes and portion control
- Preparation and identification of standards of a finished product
- Work simplification techniques
- Most areas of food production
- Directing others in job performance
- Meeting and dealing effectively with people
- Purchasing food service products
Preparation for Admission — The following are required for admission to the program:
- A high school diploma or GED
- Demonstration of proficiency in basic skills through a course placement assessment
In addition, you will need an ability to relate to others, reading aptitude, and basic math problem-solving skills. A high level of physical stamina and the ability to work rapidly for extended periods of time are important.
This program will transfer to one or more four-year institutions.
Possible Careers:
Sous Chef
Line Chef
Caterer
Food Service Manager/Director
Related Programs:
Baking Production
Dietary Manager
Hotel/Hospitality
For more information, call 414-297-MATC.
Curriculum effective 2009-2010.
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TECHNICAL STUDIES |
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Credits |
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( ) = Semester Order for Full-Time Students |
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(1)
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CULART-100
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Introduction to Food Service/Hospitality Industry |
1
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(1) |
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CULART-101 |
Culinary Skills 1 ‡ |
5 |
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(1) |
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CULART-102 |
Culinary Skills 2 ‡ |
5 |
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(1) |
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CULMGT-112 |
Food Service Sanitation |
2 |
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(2) |
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CULART-104 |
Introduction to Food Service Cost Control |
1 |
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(2) |
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CULART-103 |
Business and Industry Food Service |
4 |
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(2) |
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CULART-105 |
Dining Room Service ‡ |
4 |
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(2)
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CULART-107
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Field Experience in Food Service/Hospitality Industry ‡ |
1
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(2) |
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CULMGT-101 |
Menu Planning and Design |
1 |
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(3) |
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CULMGT-102 |
Food and Beverage Procurement |
3 |
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(3) |
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BAKING-101 |
Specialty Baking and Pastry Techniques 1 ‡ |
3 |
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(3) |
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BAKING-102 |
Specialty Baking and Pastry Techniques 2 ‡ |
3 |
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(4) |
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CULART-106 |
Catering and Garde Manger ‡ |
4 |
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(4) |
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CULART-108 |
Specialty Foods ‡ |
5 |
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(4) |
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HOTEL-133 |
Supervision in the Hospitality Industry |
2 |
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GENERAL STUDIES
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ECON-195 |
Economics |
3 |
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OR |
Any 200-series ECON course |
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ENG-151 |
Communication Skills 1 ‡ |
3 |
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and ENG-152 |
Communication Skills 2 ‡ |
3 |
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OR |
ENG-201 and any 200-series ENG or SPEECH course |
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MATH-106 |
Introduction to College Math |
3 |
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OR |
Any 200-series MATH course |
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NATSCI-172
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Basic Nutritional Science
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3
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OR |
Any 200-series NATSCI course |
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PSYCH-199
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Psychology of Human Relations
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3
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OR |
Any 200-series PSYCH course |
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SOCSCI-197
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Contemporary American Society
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3
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OR |
Any 200-series HIST or SOCSCI course |
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Suggested Electives: Five Credits Needed 5 |
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BAKING-111
BAKING-112
CULART-120 |
Advanced Pastry Arts - Part 1
Advanced Pastry Arts - Part 2
Ethnic and Regional American Cuisine |
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CULART-130 |
Culinary Competition |
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CULMGT-103 |
Bar Management |
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FLANG-111 |
Spanish for Restaurants |
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HOTEL-105 |
Hospitality Marketing and Sales |
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TOTAL CREDITS: 70 |
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Program curriculum requirements are subject to change.
NOTE: Students who have not been accepted, or have not decided on a program, may begin with GENERAL STUDIES courses, if course prerequisites have been met.
For course descriptions, class times, locations or to register online, visit INFOnline.
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TEXT ONLY