Associate of Applied Science Degree
10-316-1
The Culinary Arts program combines elements of artistry, science and business skills to prepare students for an exciting career in Food Service. Students will study principles of food preparation, quantity production, equipment layout and operation management. Students are involved in preparation and serving experiences in the food service lab and receive additional opportunities in catering, ice sculpting and food presentation. The Culinary Arts program at Blackhawk Technical College has been honored by the Wisconsin Technical College System (WTCS) board with the Exemplary Educational Service Award. The Blackhawk Technical College Culinary Arts Program is accredited by the American Culinary Federation.
Program Outcomes
- Enforce health and safety standards.
- Demonstrate food prep skills.
- Apply principles of nutrition.
- Recommend or modify business procedures to meet changing needs.
- Manage food purchases, storage, inventory and cost control.
- Supervise and assist in the development of employees.
- Design and implement menus.
Graduates Have Found Employment As
- Kitchen Manager
- Executive Sous Chef
- Executive Chef
- Restaurant Manager
- Lead Cook
- Kitchen Supervisor
View the entire course listing.
| Semester 1 | Credits | |
|---|---|---|
| 316-103 | Food Service Industry and Menu Design | 2 |
| 316-104 | Food Quantities and Measures | 1 |
| 316-108 | Food Science I | 3 |
| 316-109 | Quantity Production of Soups, Salads ,and Dressings | 4 |
| 316-147 | Food Service Sanitation | 2 |
| 801-136 | English Composition 1 | 3 |
| 804-134 or 804-118 | Mathematical Reasoning or Intermediate Algebra with Applications | 3-4 |
| Credits | 18-19 | |
| Semester 2 | ||
| 316-114 | Quantity Production of Entrees, Sauces and Vegetables | 4 |
| 103-128 | Introduction to Microsoft Office Suites | 2 |
| 316-115 | Nutrition | 2 |
| 316-149 | Culinary Supervision | 3 |
| 801-198 | Speech | 3 |
| 102-148 | Introduction to Business and Management | 3 |
| Credits | 17 | |
| Semester 3 | ||
| 316-107 | Culinary Internship | 1 |
| 316-119 | Baking For Chefs | 3 |
| 316-125 | Beverage Management | 1 |
| 316-164 | Global Cuisine | 2 |
| 531-102 | Emergency Procedure-Work Place | 1 |
| 809-172 | Introduction to Diversity Studies | 3 |
| 809-198 | Introduction to Psychology | 3 |
| Credits | 14 | |
| Semester 4 | ||
| 316-131 | Advanced Cuisine | 2 |
| 316-136 | Catering, Special Events and Contract Food Service | 2 |
| 316-142 | Ice Sculpturing and Decorative Food Display | 2 |
| 316-159 | Food Purchasing , Inventory and Cost Control | 2 |
| 316-160 | Contemporary Stocks and Sauces | 3 |
| 316-165 | Contemporary Cuisine | 3 |
| Credits | 14 | |
| Total Credits | 63-64 | |
General Education Courses Within Program
| Code | Title | Credits |
|---|---|---|
| 809-172 | Introduction to Diversity Studies | 3 |
| 801-136 | English Composition 1 | 3 |
| 801-198 | Speech | 3 |
| 804-134 | Mathematical Reasoning | 3-4 |
| or 804-118 | Intermediate Algebra with Applications | |
| 809-198 | Introduction to Psychology | 3 |