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
Description
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.
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
Students completing the Culinary Arts associate degree technical coursework receive the Certified Culinarian title from the American Culinary Federation
You 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.
Related Programs
Food Service Assistant
Here’s your recipe for learning to prepare and cook a variety of foods that require a short preparation time. This one-semester program focuses on developing skills to begin a career in the food service industry.
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
2020-21 Curriculum
| Semester | Course | Course Name | Credits |
|---|---|---|---|
| (1) | CULART-100 | Introduction to Food Service/Hospitality Industry ‡ ^ | 1 |
| (1) | CULART-116 | Mise en Place/Culinary Fundamentals ‡ ^ | 2 |
| (1) | CULART-117 | Nutrition for Culinary Arts ^ | 1 |
| (1) | CULART-118 | Sustainable Food Communities ^ | 1 |
| (1) | CULMGT-112 | Food Service Sanitation ^ | 2 |
| (1) | MATH-134 | Mathematical Reasoning (or) Any 200-level MATH course |
3 |
| (1) | SOCSCI-103 | Think Critically and Creatively (or) Any 200-level SOCSCI or HIST course |
3 |
| (2) | CULART-107 | Field Experience in Food Service/Hospitality ‡ | 1 |
| (2) | CULART-115 | Culinary Arts Practicum ‡ | 2 |
| (2) | CULART-122 | Stocks, Soups and Sauces ‡ | 1 |
| (2) | CULART-124 | Meat Identification and Fabrications ‡ | 1 |
| (2) | CULART-126 | Seafood/Shellfish Cookery ‡ | 1 |
| (2) | CULART-128 | Vegetables, Starches and Grains ‡ | 1 |
| (2) | CULMGT-101 | Menu Planning and Design | 2 |
| (2) | CULMGT-105 | Culinary Math and Cost Control | 3 |
| (2) | ENG-195 | Written Communication (or) ENG-201 English 1 ‡ |
3 |
| (3) | BAKING-120 | Basic Baking Techniques ‡ | 3 |
| (3) | CULART-114 | Business/Industry Food Service/Catering 1 ‡ | 4 |
| (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 |
| (3) | CULMGT-102 | Food and Beverage Procurement ‡ | 2 |
| (3) | ENG-196 | Oral/Interpersonal Communication (or) Any 200-level ENG or SPEECH course |
3 |
| (4) | CULART-105 | Dining Room Service ‡ | 2 |
| (4) | CULART-106 | Contemporary Restaurant Cooking ‡ | 4 |
| (4) | CULART-109 | Garde Manger 1 ‡ | 1 |
| (4) | CULART-111 | Garde Manger 2 ‡ | 1 |
| (4) | CULART-138 | Restaurant Operations ‡ | 2 |
| (4) | HOTEL-133 | Supervision in the Hospitality Industry | 3 |
| (4) | PSYCH-199 | Psychology of Human Relations (or) Any 200-level PSYCH course |
3 |
|
TOTAL CREDITS |
60 |
( ) Semester order for full-time students.
‡ 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.
To see course descriptions, class times, locations or to register online:
Students already enrolled in an MATC program can visit Self Service Student Planning.
All others can access this information through INFOnline.
Important Dates
Deadlines and important dates can be found on:
Cost & Aid Deadlines
Also, you can find dates and deadlines on the MATC 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)
POSSIBLE CAREERS
Line Chef
Caterer
Cook
Food Service Manager/Director
Scholarships
Learn about scholarship opportunities here.
Learn about Scholarships available for this program here: https://matc.academicworks.com
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Accreditation
This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32095; 800-624-9458 or 904-824-4468; www.acfchefs.org/accreditation.
QUESTIONS?
Creative Arts, Design & Media Academic & Career Pathway
414-297-6004, creativeartspathway@matc.edu
Downtown Milwaukee Campus, C Building, Room C210
Mequon Campus, Room A108-110
Oak Creek Campus, Room A121
West Allis Campus, Room 103