Wednesday – September 17, 2014

 

Culinary Arts
Associate in Applied Science Degree
School of Business
Downtown Milwaukee Campus
Program Code: 10-316-1

For Information: 414-297-MATC

Overview — This program fuses the art and science of cooking with an introduction to critical business management. You will receive rigorous culinary training, leadership skills and the positive, collaborative attitude needed to excel in the food service world. You'll learn classical techniques, as well as develop critical thinking skills within an integrated front-of-the-house curriculum.

Coursework includes hands-on education in food production while developing professionalism and proficiency in cooking, cost control, nutrition and sanitation; plus advanced techniques in classical/international cuisines, garde manger, patisserie/dessert and dining room services. Learn firsthand to run a successful restaurant operation from both the front and back of the house, and prepare lunch or dinner for the MATC Culinary Arts student-operated Cuisine Restaurant. Students completing this program can earn the Culinary Management associate degree by taking two additional semesters.


Career Outlook — Graduates of the Culinary Arts program are highly employable as cooks (sauté, 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.

 

Added Career Value: Students can earn the Culinary Assistant technical diploma while completing this associate degree.

Program Learning Outcomes — Employers expect program graduates 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.

 

Possible Careers:
Caterer
Food Service Manager/Director
Line Chef
Sous Chef

Related Programs:
Baking Production
Baking and Pastry Arts
Culinary Assistant
Culinary Management
Hotel/Hospitality Management
Food Science Technology

Start Dates: July/August/January

This program will transfer to one or more four-year institutions.

Curriculum effective 2014-15. 

TECHNICAL STUDIES


Credits


( ) = Semester Order for Full-Time Students



(1)


CULART-121

Mise en Place/Culinary Fundamentals ^

1


(1)


CULMGT-102

Food and Beverage Procurement

2


(1)


CULART-119

Culinary Science

1


(1)


CULMGT-112

Food Service Sanitation ^

1


(1)


CULMGT-105

Culinary Math and Cost Control ^



(1)   CULMGT-101 Menu Planning and Design 2  

(2)


CULART-123

Vegetables, Starches and Grains ^

2


(2)


CULART-122

Stocks, Soups and Sauces ^

1


(2)


CULART-124

Meat Identification & Fabrications (Extended Lab) ^

1


(2)


CULART-126

Seafood/Shellfish Cookery ^

1


(2)


CULART-127

Center of the Plate – Meat Cookery ^

2


(2)


CULART-107

Field Experience in Food Service/Hospitality ‡

2


(2)


BAKING-135

Baking for Culinarians ‡

3


(3)


CULART-115

Culinary Arts Practicum ‡

1


(3)


CULART-110

Garde Manger ‡

2


(3)


CULART-112

Business and Industry Food Service/
    Catering 1 ^

5


(3)   CULART-134 American Regional Cuisine

1

 

 

(3)   CULART-135 European and Mediterranean
    Cuisine

1

 

 
(3)   CULART-136
Asian Cuisine

1

 

 

(3)   CULART-137 South and Central American
    Cuisine

1

 

 

(4)   CULART-108 Specialty Foods ‡

5

 

 

(4)   CULART-138 Restaurant Operations

2

 

 
(4)   CULART-105 Dining Room Service ‡

2

 

(4)   HOTEL-133 Supervision in the Hospitality Industry

2

 

GENERAL STUDIES





ECON-195

Economics

3





(or) Any 200-series ECON course



           


ENG-151

Communication Skills 1 ‡ ^

3




and ENG-152

Communication Skills 2 ‡

3





(or) ENG-201 and any 200-series ENG or SPEECH course



           


MATH-107

College Mathematics ‡ ^

3





(or) Any 200-series MATH course






NATSCI-172


Basic Nutritional Science


3





(or) Any 200-series NATSCI course






PSYCH-199


Psychology of Human Relations


3


   


(or) Any 200-series PSYCH course 

   



SOCSCI-197


Contemporary American Society


3





(or) Any 200-series HIST or SOCSCI course






ELECTIVES

Suggested Electives: Three Credits Needed


3


     CULMGT-103 Beverage Management    
     FLANG-111 Spanish for Restaurants    
     HOTEL-105 Hospitality Marketing and Sales    
     CULMGT-109 Wine and Beer Pairing    
     FLANG-220 French Cuisine and Conversation    
     CULMGT-117 Hospitality Law and Liability    
           

TOTAL CREDITS: 69


Prerequisite required.

^ Counts toward the Culinary Assistant diploma program.

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.

 

Page updated June 2014.