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Culinary Transfer Agreement

Nicolet partnership with UW-Stout opens door to bachelor’s degrees for Nicolet Culinary Arts grads

Culinary Agreement with Stout

Nicolet College Culinary Arts graduates can now complete a bachelor’s degree without leaving the Northwoods thanks to a new credit transfer agreement between Nicolet and the University of Wisconsin – Stout.

Students can achieve this by taking a combination of Culinary Arts and University Transfer Liberal Arts classes at Nicolet and then complete the remaining 40 credits online through UW-Stout for the bachelor’s degree in Hotel, Restaurant, and Tourism Management.

“With tourism such a large part of the economy in the Northwoods, this is an exciting option for those who want a bachelor’s degree in this field and who also want to earn this degree without leaving the Northwoods,” said Nicolet Dean Jeff Labs.

The bachelor’s degree expands career options for graduates into a number of different areas. These include hotel and resort operations, vacation and tourism promotion, culinary and restaurant management, and event and conference planning.

“This agreement creates a clear path for students with an associate’s degree in Culinary Arts from Nicolet to seamlessly transfer to UW-Stout,” said Linda Young, associate director of Admissions – Transfer and Articulation at UW-Stout. “Both Nicolet and UW-Stout faculty and staff are available to students to answer any questions they may have at any point in the process.”

Along with earning Nicolet’s Culinary Arts associate degree, prospective students will also take Nicolet classes in English, math, science, and the humanities through the college’s University Transfer and Liberal Arts program.

In the photo above: University of Wisconsin-Stout Associate Director of Admissions – Transfer and Articulation Linda Young, second from left, recently visited Nicolet to tour the college’s Culinary Arts department and sign a credit transfer agreement. She’s pictured here, left to right, with Nicolet staff Kevin Brown, Culinary Arts instructor, Vicki Mendham, Culinary Arts instructor, Rob Rhoads, academic advisor, and Teresa Rose, transfer and international study coordinator.

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