Culinary Arts

Culinary Arts photo of person working in kitchen

Program Information

  • Location: Downtown Milwaukee Campus
  • Pathway: Creative Arts, Design & Media
  • Program Code: 10-316-1
  • Offering: In-class
  • Degree Type: 2-Year Degree (Associate)
  • Start Dates: August/January

About the Culinary Arts Degree


This program fuses the art and science of cooking with an introduction to business management. You will learn how to run a food-service operation by participating in the on-campus Cuisine restaurant, International Foods lunch service, and business and industry kitchens. 

Students completing the Culinary Arts associate degree technical coursework receive the Certified Culinarian title from the American Culinary Federation.

Graduates typically are employed as cooks and management trainees.

You can earn the Food Service Assistant technical diploma on the way to completing this associate degree.

Additional program details

acf chef's logoYou will receive rigorous culinary training and develop the leadership skills and positive, collaborative attitude needed to excel. You’ll develop critical thinking skills through the 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.

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.



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Baking and Pastry Arts

Learn techniques of producing artisan breads, pastries, celebration cakes, confections and showpieces. You will have the opportunity to learn firsthand how to run a successful bakery/café operation from the front and back of the house.

Detailed Program Information

2024-25 Curriculum

Course Course Name Credits
CULART-100 Introduction to Food Service/Hospitality Industry ‡ ^ 1
CULART-116 Mise en Place/Culinary Fundamentals ‡ ^ 2
CULART-117 Nutrition for Culinary Arts ^ 1
CULART-118 Sustainable Food Communities ^ 1
CULMGT-112 Food Service Sanitation ^ 2
MATH-134 Mathematical Reasoning
(or) Any 200-level MATH course
SOCSCI-103 Think Critically and Creatively
(or) Any 200-level SOCSCI or HIST course
CULART-103 Culinary Arts Practicum ‡ 2
CULART-107 Field Experience in Food Service/Hospitality ‡ 1
CULART-122 Stocks, Soups and Sauces ‡ 1
CULART-124 Meat Identification and Fabrications ‡ 1
CULART-126 Seafood/Shellfish Cookery ‡ 1
CULART-128 Vegetables, Starches and Grains ‡ 1
CULMGT-101 Menu Planning and Design 2
CULMGT-105 Culinary Math and Cost Control 3
ENG-195 Written Communication ‡
(or) ENG-201 English 1 ‡
BAKING-135 Baking for Culinarians ‡ 3
CULART-114 Food Advocacy ‡ 4
CULART-134 American Regional Cuisine ‡ 1
CULART-135 European and Mediterranean Cuisine ‡ 1
CULART-136 Asian Cuisine ‡ 1
CULART-137 South and Latin American Cuisine ‡ 1
CULMGT-102 Food and Beverage Procurement ‡ 2
ENG-196 Oral/Interpersonal Communication ‡
(or) Any 200-level ENG or SPEECH course
CULART-105 Dining Room Service ‡ 2
CULART-106 Contemporary Restaurant Cooking ‡ 4
CULART-109 Garde Manger 1 ‡ 1
CULART-111 Garde Manger 2 ‡ 1
CULART-138 Restaurant Operations ‡ 2
HOTEL-133 Supervision in the Hospitality Industry 3
PSYCH-199 Psychology of Human Relations
(or) Any 200-level PSYCH course



‡ Prerequisite required.
^ Counts toward earning the Food Service Assistant technical diploma.

Curriculum requirements are subject to change.

This Associate in Applied Science program will transfer to one or more four-year institutions.

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

Search for available classes now (link) to see course descriptions, class times and locations.

Already a student? You can visit Self-Service (link) and choose Student Planning to register for classes.


Upon completion of specified coursework, students may be eligible for the following digital badge(s):

culinary_management_200x200.png  culinary_skills_essentials_200x200.png
 create-culinary-cooking-essentials-badge.png healthcare_hunger,-environment--nutrition-badge-hen_badge_600x600.png Basic butchering essentials mise en place essentials Food advocacy essentials


2024-2025 Program Flyer

View/Print pdf

Important Dates

Deadlines and important dates can be found on:
Cost & Aid Deadlines

Also, you can find dates and deadlines on the MATC Events Calendar

Program Outcomes

  • Apply principles of safety and sanitation in food service operations
  • Apply principles of nutrition
  • Demonstrate culinary skills
  • Manage food service operations
  • Plan menus
  • Analyze food service financial information
  • Relate food service operations to sustainability

Career Outlook

Graduates of the Culinary Arts program are typically employed as cooks (sauté, banquet, catering, broiler, fry, dessert/pastry, garde manger/deli) and management trainees. With experience, opportunities exist for advancement to the positions of chef and/or manager.

Culinary & Baking Program Graduate Fact Sheet 2019-20 (pdf)

Line Chef
Food Service Manager/Director
Lead Cook
Sous Chef
Private Chef
Cook/Chef Manager
Food Service Team Leader/Supervisor
Food Stylist/Editor 
Food Procurement Specialist
Retail Cafe Specialist/Lead
Assistant General Manager




This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32095; 


Use the buttons below to get more information, visit the college or apply now. 

Request Info    Visit Us    Apply Now



Creative Arts, Design & Media Academic & Career Pathway


Last updated: 06/18/2024