Learn basic theory and techniques of food production and service through a combination of lecture, demonstration, and hands-on experience. The program is designed to prepare you for entry-level employment in the food service industry wherever food is prepared in quantity.
Graduates of the program may transfer their credits into Nicolet's Culinary Arts program to earn an Associate Degree in Culinary Arts.Skillful cooks are essential to the success of food service establishments, and they contribute significantly to clients' enjoyment in restaurants, supper clubs, hotels, resorts, hospitals, schools, and residential facilities.
|Course #||Course Title||Credits|
Application of math procedures used by preparation, service, and management personnel in food service operations. Students solve problems in recipe sizing, costing and conversion, measurements, and equivalents, controlling costs, forms, and reports.
Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.
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. Prerequisites: 1031612500 Food Theory (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.
|Course #||Course Title||Credits|
|1080119600||Oral Interpersonal Communication
Focuses upon developing speaking, verbal and nonverbal communications, and listening skills through individual presentations, groups activities, and other projects.
|1031611200||Garde Manger Basics
Methods and techniques of preparing and presenting food specialties created in the garde manger department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.
Basic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed.
|1031614000||Food Practicum I
Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisites: 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Food Theory (C or better) and 1031612600 Food Production Principles (C or better).
|1031614100||Food Practicum II
A'la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite: 1031614000 Food Practicum I (C or better) (concurrent enrollment allowed).
At A Glance
How You'll Learn
Term Start Dates
|Spring 2023: January 9||Summer 2023: May 8||Fall 2023: September 5|
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.
Financial Aid Eligible
*Based on 10-level courses—materials, books, and fees may be additional
What You'll Learn
- Apply principles of safety and sanitation in food service operations
- Apply basic principles of nutrition
- Demonstrate basic culinary skills
- Assist in food service management
- Plan menus
- Explore food service financial information
Your Potential Careers
- Short Order Cook
- Line Cook
- Assistant Baker
- Pantry Person
- Dietary Aide
- Caterer Assistant
- School Food Service Worker
- Deli Worker/Cook
- Prep Cook
- Institutional Food Worker
- Food Preparation/Professional
Median Annual Salary
Your application can be submitted online, it takes just a few minutes to complete.
Gainful Employment Disclosure
This program is designed to be completed in 1 year.
This program will cost $4,698.00 if completed within normal time. There may be additional costs for living expenses. These costs were accurate at the time of posting, but may have changed.
Of the students who completed this program within normal time, the typical graduate leaves with $5,104.50 of debt.
The following States do not have licensure requirements for this profession: Wisconsin
For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions please click here: https://collegescorecard.ed.gov/search/?name=Nicolet%20Area%20Technical%20College&sort=salary:desc