Technical Certificate

Three core courses (Culinary Career Essentials) develop a sound foundation of kitchen basics in professional baking and pastry arts. Two additional courses concentrate on baking principles and techniques used in bakeries and food service establishments.

  • Getting bread into the oven
  • Culinary instructor helping student

    Program Outline

    Term 1
    Course # Course Title Credits
    1031612500 Culinary Principles

    Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

    1031612600 Culinary Applications

    Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisites: 1031612500 Culinary Principles (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).

    1031612200 Sanitation and Safety Basics

    Learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. The course presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the food service operation. Successful completion of the course enables students to take a national sanitation certification examination.

    1031615200 Professional Baking

    Introduces modern bakeshop principles used to produce quick and yeast breads, restaurant style desserts, and pastries. Products are evaluated for practicality, flavor, presentation, and correct techniques. Prerequisite: 1031612600 Culinary Applications (C or better).

    1031615300 Advanced Baking

    Application and refinement of basic baking knowledge and techniques gained in Professional Baking. Units include rolled-in dough, specialty breads, European-style desserts, petit fours, and decorative work. Prerequisites: 1031612200 Sanitation and Safety Basics (C or better) and 1031615200 Professional Baking (C or better) (concurrent enrollment allowed).


    At A Glance

    How You'll Learn


    On Campus

    Term Start Dates

    Fall 2024: August 26 Spring 2025: January 13 Summer 2025: May 19

    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.

    Program Tuition*


    Books & Supplies*


    *Total cost for degree completion is estimated by current course requirements, books, and supplies. Tuition and fees are set by the Wisconsin Technical College System and subject to change.

    You may experience these additional costs, not charged by Nicolet, estimated based on length of program.

    Personal Expenses

    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

    • Baker

    Median Annual Salary

    $28,631 $29,297 $29,410
    Local State National

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    Get Started

    Your application can be submitted online, it takes just a few minutes to complete.

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