Tuesday – November 21, 2017

Culinary Arts (2017-2018)

Associate in Applied Science Degree
School of Business / Hospitality & Tourism Cluster

Downtown Milwaukee and Oak Creek campuses
Program Code: 10-316-1

For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC
Oak Creek Campus, 414-571-4500


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 also 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 food service operation by participating in various on-campus operations, including Cuisine restaurant, International Foods lunch service, and business and industry kitchens.  

Students will need reading aptitude and basic math problem-solving skills. A high level of physical stamina, an ability to relate to others and the ability to work rapidly for extended periods of time are important.

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.

 

Career Pathway  You can earn the Food Service Assistant technical diploma on your way to completing this associate degree. Contact an MATC advisor for information.

 

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:

  • High school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment

 

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

Related Programs
Culinary Assistant
Food Service Assistant
Baking and Pastry Arts
Culinary Management
Hotel/Hospitality Management

 

Start Dates: August/January
Sixteen-week terms.
This program will transfer to one or more four-year institutions. 

 

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements. 

TECHNICAL STUDIES

 

Credits

 

( ) = Semester Order for Full-Time Students

   

(1)

 

CULART-121

Mise en Place/Culinary Fundamentals  ^

1

 

(1)

 

CULART-100

Introduction to Culinary Arts

1

 
(1)
 
CULART-118 Sustainable Food Communities 1  

(1)

 

CULART-119

Culinary Science 

1

 

(1)

 

CULMGT-112

Food Service Sanitation ^

2

 

(1)

 

CULMGT-105

Culinary Math and Cost Control

 
(2)
 
BAKING-135 Baking for Culinarians ‡ 3  

(2)

 

CULART-123

Vegetables, Starches and Grains ‡ ^

2

 
(2)
 
CULMGT-102 Food and Beverage Procurement ‡ 2  

(2)

 

CULART-122

Stocks, Soups and Sauces

1

 

(2)

 

CULART-124

Meat Identification & Fabrications

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 ‡

1

 

(3)

 

CULMGT-101

Menu Planning and Design

2

 

(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 Contemporary Restaurant Cooking ‡ 5  
(4)   CULART-138 Restaurant Operations 

2

 

(4)   CULART-105 Dining Room Service ‡

2

 

(4)   HOTEL-133 Supervision in the Hospitality Industry

3

 

(4)   FLANG-111  Spanish for Restaurants 1  
 
      (or) FLANG-126 French for Culinary    

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

   


TOTAL CREDITS: 70

 

‡ Program curriculum requirements are subject to change.

^ Counts toward earning the Food Service Assistant technical diploma.
 

For course descriptions, class times, locations or to register online, visit INFOnline.

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.

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.

 

Page updated April 2017.