Culinary Career Essentials
Learn culinary basics and training for entry-level food service jobs. The program is the core of other certificates and the Culinary Arts program.
|Course #||Course Title||Credits|
|1031612100||Sanitation and Safety Fundamentals
Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.
Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
|1031612600||Food Production Principles
Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisite(s): 1031612500 Food Theory (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).
At A Glance
How You'll Learn
Term Start Dates
|Fall 2020: September 2||Spring 2021: January 6||Summer 2021: May 7|
Start dates represent the beginning of a new term. Certain programs or courses may not be available to start every term. Please view the course schedules for a list of upcoming classes or contact the Welcome Center at 715-365-4493.
*Based on 10-level courses—materials, books, and fees may be additional
What You'll Learn
- Apply safety and sanitation codes to conditions and operations in food service kitchens.
- Prepare recipes and formulas to industry standards.
- Demonstrate attributes of a culinary professional.
Your Potential Careers
- Entry-level Food Service
Median Annual Salary
Your application can be submitted online, it takes just a few minutes to complete.