Culinary Arts

Associate Degree

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.

Plan of Study Grid
Semester 1Credits
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
801-195 Written Communication 3
Mathematical Reasoning
or Intermediate Algebra with Applications
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
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
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
102-148 Introduction to Business and Management 3
 Total Credits63

General Education Courses Within Program

801-195Written Communication3
801-196Oral/Interpersonal Communication3
804-123Math with Business Applications3
809-172Introduction to Diversity Studies3
809-198Introduction to Psychology3