Culinary Arts

Culinary Arts

Associates of Applied Science

Begin with basic theory and techniques of food production and service. Build on these basics to develop advanced culinary techniques and skills in menu planning, purchasing, cost control, and food service supervision through a combination of lecture, demonstration, and extensive hands-on experience.

Graduates of the Culinary Arts program are qualified for advanced positions in food preparation and service in both commercial and institutional establishments, including full-service restaurants, hotels, supper and private clubs, colleges, hospitals, and delis. Culinary arts professionals are trained to produce safe, healthful, and creative food for all segments of the food service industry. They may handle one type of specialized food preparation or be responsible for preparing all the foods served in a given establishment.

Program Outline

Term: 2
Course # Course Title Credits
Elective Elective
Description
2.00
Term: 3
Course # Course Title Credits
Elective Elective
Description
2.00

At A Glance

How You'll Learn

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On Campus

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OnLine

Term Start Dates

Spring 2022: January 5 Summer 2022: May 2 Fall 2022: September 6

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.

Approximate Cost

$11,386*

Financial Aid Eligible

*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.
  • Apply basic food theory to solve problems in food preparation.
  • Use nutritional principles in recipe development and preparation.
  • Produce creative menus for buffet, a` la carte, and catered events.
  • Supervise food service operations using prescribed management theories and techniques.
  • Integrate purchasing principles and food cost controls into menus.
  • Demonstrate attributes of a professional culinarian.

Your Potential Careers

  • Line Cook
  • Sous Chef
  • Assistant Chef
  • Specialty Cook (Banquet)
  • Assistant Pastry Chef
  • Kitchen Manager
  • Caterer
  • Culinary Educator
  • Deli Manager
  • Food Manager
  • Food Demonstrator
  • Personal Chef

Median Annual Salary

$24,789 $27,296 $27,660
Local State National

EMSI 2020.1

Get Started

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

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