Culinary Management
Culinary Management Associate of Applied Science Degree
Program Code: 10-317-1
For more information: www.wctc.edu/culinary-mgmt
Culinary management is a field for those who are passionate about food and business savvy, and want to combine the two for a rewarding career. Devote 1,000-plus lab hours to learn the latest culinary techniques and trends, and gain practical, hands-on experience in meal planning, preparation, presentation and serving at the on-campus training restaurant.
The minimum required course grades and program grade point average (GPA) for students under this catalog are:
Core Courses = C
General Studies Courses = C
Program GPA = 2.0
Build your degree along a career pathway. Start with a couple of courses or an entry-level credential to enter the job market in your area of interest, then continue with higher credentials on your educational path for job advancement and higher wages.
Career Pathway
Related Certificates that can be earned along the way.
Culinary Skills Technical Certificate
This WCTC program prepares students to obtain the required licensure to be employed/practice in the state of Wisconsin. The College does not guarantee its curriculum matches the requirements for preparation, examinations, or licensure for other states.
Learning 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 culinary financial information.
- Relate culinary operations to sustainability.
Critical Life Skills
To help our students prepare for success in a workplace and society that is increasingly global, multi-cultural, and collaborative, all students are given opportunities to develop and demonstrate Critical Life Skills, both in and out of the classroom. The following Critical Life Skills are learning outcomes for WCTC students.
- Communication: Demonstrate appropriate communication.
- Critical Thinking/Problem Solving: Demonstrate critical thinking skills to analyze situations and solve problems.
- Relationships: Demonstrate effective interpersonal skills.
- Self-management: Demonstrate responsible and respectful behavior.
Listed below are the required courses for the program. To view the recommended sequence for taking courses click on the plan of study tab(s) above. Work with your Academic Advisor to design a program plan!
View your Program Matrix to find out when each course will be offered (term and time of day).
Code | Title | Credits |
---|---|---|
Core Courses | ||
101-105 | Accounting Fundamentals | 3 |
109-101 | Study of Hospitality | 2 |
109-121 | Restaurant Operations Mgmt | 4 |
109-125 | Hospitality Law & Liability | 3 |
109-135 | Food/Bvrage/Labor Cost Control | 3 |
109-155 | Employee Relation & Leadership | 3 |
316-100 | Principles of Food Preparation | 5 |
316-101 | Garde Manger | 3 |
316-102 | Restaurant Cuisine | 5 |
316-103 | Intrnatnl & Regional Cuisine | 5 |
316-107 | Baking for Culinary Arts | 3 |
316-110 | Applied Food Service Sanitatn | 1 |
316-115 | Culinary Nutrition | 2 |
316-157 | Culinary Management Internship | 1 |
317-102 | Menu Planning and Design | 2 |
890-108 | Employment Success | 1 |
General Studies | ||
801-136 | English Composition 1 | 3 |
Approved Substitute: 801-223 | ||
801-196 | Oral/Interpersonal Comm | 3 |
Approved Substitute: 801-198 | ||
804-123 | Math w Business Apps | 3 |
809-195 | Economics | 3 |
809-199 | Psychology of Human Relations | 3 |
Approved Substitute: 809-198 | ||
Total Credits | 61 |
First Year | ||
---|---|---|
Fall Term 1 | Credits | |
316-100 | Principles of Food Preparation This course will run 16 weeks. | 5 |
316-110 | Applied Food Service Sanitatn | 1 |
801-136 | English Composition 1 | 3 |
Credits | 9 | |
Fall Term 2 | ||
109-101 | Study of Hospitality | 2 |
804-123 | Math w Business Apps | 3 |
Credits | 5 | |
Spring Term 1 | ||
109-135 | Food/Bvrage/Labor Cost Control | 3 |
316-101 | Garde Manger | 3 |
316-115 | Culinary Nutrition | 2 |
890-108 | Employment Success | 1 |
Credits | 9 | |
Spring Term 2 | ||
316-107 | Baking for Culinary Arts | 3 |
109-125 | Hospitality Law & Liability | 3 |
Credits | 6 | |
Second Year | ||
Summer Term | ||
316-157 | Culinary Management Internship | 1 |
Credits | 1 | |
Fall Term 1 | ||
316-102 | Restaurant Cuisine | 5 |
317-102 | Menu Planning and Design This course will run 16 weeks. | 2 |
Credits | 7 | |
Fall Term 2 | ||
316-103 | Intrnatnl & Regional Cuisine | 5 |
809-195 | Economics | 3 |
Credits | 8 | |
Spring Term 1 | ||
101-105 | Accounting Fundamentals | 3 |
109-121 | Restaurant Operations Mgmt | 4 |
109-155 | Employee Relation & Leadership | 3 |
Credits | 10 | |
Spring Term 2 | ||
801-196 | Oral/Interpersonal Comm | 3 |
809-199 | Psychology of Human Relations | 3 |
Credits | 6 | |
Total Credits | 61 |