Associate of Applied Science- 70 Credits
Academic Advisor: Nicki Flannery
University Transfer Center - Second Floor
Phone: 715-365-4493 or 800-544-3039 ext. 4493
Culinary arts professionals are trained to produce safe, healthful, and creative food for all segments of the food service industry. They may handle one type of specialized food preparation or be responsible for preparing all the foods served in a given establishment. They may also plan menus, control costs, purchase food supplies, and/or supervise other personnel. This occupational field is growing rapidly and provides a wide variety of career opportunities.
Financial Aid Eligible
This program is eligible for financial aid. Please contact the Financial Aid Office for further details.
About the Program
The Culinary Arts program begins with basic theory and techniques of food production and service. Building on these basics, the program then develops advanced culinary techniques as well as skills in menu planning, purchasing, cost control, and food service supervision through a combination of lecture, demonstration, and extensive hands-on experience.
Graduates of the Culinary Arts program are qualified for advanced positions in food preparation and service in both commercial and institutional establishments, including full-service restaurants, hotels, supper and private clubs, colleges, hospitals, and delis.
Top of the Hill - Student-Run Dining Room
As part of their learning curriculum, Students of the Culinary program offer unique and delicious food for students, staff, and community members during the Spring Semester of each year.
Lunches are served Monday through Thursday from 11 am – 12:15 pm; and dinners are served Monday though Thursday 5 – 6:15 pm at the Top of the Hill Dining Room located in the Northwoods Center. Food items are also available through their Grab 'n Go Deli, also in the Northwoods Center.
Please call 715.365.4466 or ext 1042 (on campus) for more information or to make a reservation.
- Line Cook
- Sous Chef
- Assistant Chef
- Specialty Cook (Banquet)
- Assistant Pastry Chef
- Kitchen Manager
- Culinary Educator
- Deli Manager
- Food Manager
- Food Demonstrator
- Personal Chef
- Research Chef
- Food Writer
- Food Photographer
- Food Purveyor
- Food Service Sanitarian
- Apply safety and sanitation codes to conditions and operations in food service kitchens.
- Prepare recipes and formulas to industry standards.
- Apply basic food theory to solve problems in food preparation.
- Use nutritional principles in recipe development and preparation.
- Produce creative menus for buffet, a` la carte, and catered events.
- Supervise food service operations using prescribed management theories and techniques.
- Integrate purchasing principles and food cost controls into menus.
- Demonstrate attributes of a professional culinarian.