Culinary Arts (316)

316-100. Principles of Food Preparation. (5 Credits)

Become familiar with basic food preparation techniques such as roasting, baking, poaching, steaming, simmering, boiling, braising, broiling, griddling, grilling, pan-broiling, sauteing, pan-frying, deep-frying and microwave cooking. Develop skill using a knife, learn how to use standardized recipes, and explore work simplification and organization methods.

Prerequisites: (316-110 (may be taken concurrently) with a minimum grade of C)

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316-101. Garde Manger. (3 Credits)

Explore the basics of Garde Manger including: salad, sandwich and cold sauce preparation. Making condiments, cheeses, curing, smoking, brining, sous vide, sausage making, terrines, pates, galantines and more. Serving tray presentation and garnish work are also covered.

Prerequisites: (316-100 with a minimum grade of C and 316-110 with a minimum grade of C)

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316-102. Restaurant Cuisine. (5 Credits)

Gain practical experience in producing stocks, soups, sauces, meats, poultry, seafood and shellfish, vegetables, potatoes, rice and pasta. Plan and prepare meals, and learn techniques for holding, presenting and serving food.

Prerequisites: (316-101 with a minimum grade of C and 316-110 with a minimum grade of C and 316-107 with a minimum grade of C)

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316-103. Intrnatnl & Regional Cuisine. (5 Credits)

Plan, purchase, receive, prepare, dish up and evaluate the meals served weekly in the student-run dining room. Gain experience in menu planning, purchasing, recipe development, recipe costing, inventory, production and presentation.

Prerequisites: (316-102 with a minimum grade of C)

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316-107. Baking for Culinary Arts. (3 Credits)

Develop an understanding of the science of baking, ingredients, equipment and procedures. Build a repertoire of basic baking techniques while learning to make breads and rolls, pies, foam and butter cakes, quick breads and specialty desserts.

Prerequisites: (316-100 with a minimum grade of C and 316-110 with a minimum grade of C)

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316-108. Kitchen Operations. (5 Credits)

Learn the basics of using standard kitchen equipment, cooking methods and sanitation practices. Take part in planning and preparing a banquet, including making decisions about marketing, costing, purchasing and service.

Prerequisites: (109-105 with a minimum grade of C or 109-121 with a minimum grade of C) and 109-135 (may be taken concurrently) with a minimum grade of C

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316-110. Applied Food Service Sanitatn. (1 Credit)

Study the characteristics and transmission of food-borne diseases, and learn how to safely handle food and equipment. Earn a certificate from the Educational Institute of the National Restaurant Association upon completion of the course.

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316-112. Knowledge Bowl. (1 Credit)

This course is designed for students in the Culinary and Hospitality programs to learn and develop training techniques for competition in the ACF Knowlege Bowl.

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316-115. Culinary Nutrition. (2 Credits)

Develop an understanding of the basic nutrition concepts involved in daily personal diet, and learn cooking principles that aid nutrient retention. Create heart-healthy recipes, and explore the replacement or reduction of saturated fats, excess salt and sugar. Prepare and analyze daily personal diets on a computer and evaluate the printout.

Prerequisites: (314-120 (may be taken concurrently) with a minimum grade of C or 316-100 (may be taken concurrently) with a minimum grade of C)

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316-116. Culinary Practical Exam. (1 Credit)

The application of basic cooking procedures including stocks, soups, sauces, dry heat and moist heat applications, vegetable applications, grains, pasta and potato applications. These will be assessed through a practical exam.

Prerequisites: (316-103 (may be taken concurrently) with a minimum grade of D- and 316-115 with a minimum grade of D- and 317-100 with a minimum grade of D- and 109-105 with a minimum grade of D- and 109-135 with a minimum grade of D-)

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316-157. Culinary Management Internship. (1 Credit)

The Culinary Management Internship experience provides valuable work experience specific to the Hospitality student major. Our primary focus is to give students a broader educational experience through work. The WCTC instructor/coordinator will work closely with the work site supervisor toward common educational objectives and goals. This course is specifically geared towards student success in the culinary career fields. To complete an internship, WCTC must first verify that students have met the prerequisites. Please contact the Career Connections Department at 262.695.7848 or internshipdepartment@wctc.edu for assistance.

Prerequisites: Approval of Co-op Ed Office

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316-420. Food Service Sanitation. (0.25 Credits)

This course will prepare you to comply with Wisconsin Statute 50.545 which requires the operator or manager of a food service establishment to hold a valid certificate in food sanitation. The certification is offered in conjunction with the Educational Foundation of the National Restaurant Association. Before class, each student must purchase a new textbook which contains the online exam voucher. Used textbooks are not acceptable. This course does not meet the requirement for course #316-110 in the Associate Degree Culinary Management Program.

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316-422. Food Service Sanitation Recert. (0.1 Credits)

This course provides the opportunity for the student to develop the knowledge, skills, processes and understanding of procedures for food preparation, sanitation work habits, cleaning work areas and materials, storage of poisonous and toxic materials, and the importance of employee training. This course prepares learners to renew their Wisconsin restaurant food protection certificate. Student must present sanitation certificate and photo ID to instructor.

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