Saturday – November 18, 2017

Culinary Assistant (2017-2018)

Technical Diploma 
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee and Oak Creek campuses
Program Code: 31-316-1


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

Overview — 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 students for entry-level employment in the food service industry, wherever food is prepared in quantity. 

For success in this program, students will need reading aptitude and basic math problem-solving skills, as well as the ability to work well with others. A high level of physical stamina and the ability to work rapidly for extended periods of time are important.


Career Pathway — You can earn the Food Service Assistant technical diploma on your way to completing this program. Consult your advisor for information.

 

Career Outlook — Graduates of the Culinary Assistant program are highly employable as cooks (saute, banquet, catering, broiler, fry, garde manger/deli) and management trainees. With experience, opportunities exist for advancement to positions of chef and/or manager.

View gainful employment data about this program

 

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
  • Conversion of standard recipes and portion control
  • Work simplification techniques
  • Most areas of food production
  • Directing others in job performance
  • Meeting and dealing effectively with people


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 

 

Possible Careers
Assistant Cook
Cook
Corporate Dining Room Cook
Deli Cook
Dietary Aide
Line Cook
Pantry Person
Short-Order Cook


Related Programs
Food Service Assistant
Culinary Arts
Baking Production
Food Service Team Leader

 


Start Dates: August/January

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.
( ) = Semester Order for Full-Time Students.

SIXTEEN-WEEK TERMS

Credits 

 

 

(1)  CULMGT-112

Food Service Sanitation ^

 

2

 

 

(1)  CULMGT-105 Culinary Math and Cost Control   3
 
 

(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)  ENG-151 Communication Skills 1 ‡   3
 
 
  (or) ENG-201 English 1 ‡    
 
 

(2)  MATH-107

College Mathematics ‡

 

3

 

 

  (or) Any 200-series MATH course
 
       
(2)  CULART-123 Vegetables, Starches and Grains  ^   2
 
 

(2)  CULMGT-102

Food and Beverage Procurement ‡ 

 

2

 

 

(2)  CULART-112

Business/Industry Food Service/Catering 1 ‡

 

5

 

 

(2)  CULART-134

American Regional Cuisine

 

1

   

(2)  CULART-135

European and Mediterranean Cuisine

 

1

   
(2)  CULART-136 Asian Cuisine   1
 
 

(2)  CULART-137

South and Central American Cuisine

 

1

 

 

(2)  CULART-122 Stocks, Soups and Sauces   1
 
 

(2)  CULART-124

Meat Identification and Fabrications

 

1

 

 

(2)  CULART-126 Seafood/Shellfish Cookery  
 
 
(2)  CULART-127 Center of the Plate - Meat Cookery   2
 
 


TOTAL CREDITS: 33

     

‡ Prerequisite required.

^ Counts toward earning the Food Service Assistant technical diploma.

Program curriculum requirements are subject to change.


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

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

 

Page updated April 2017.