Catering

Technical Certificate

If you're interested in on- or off-premise catering operations, the fundamentals of kitchen operations are stressed in the three core courses (Culinary Career Essentials). Specific skills and knowledge for business start-up, operation, menu planning, elegant food preparation, and promotion are the focus of the remaining two courses.

Program Outline
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Term 1
Course #	Course Title	Credits
1031612500	Culinary Principles Description Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.	3.00
1031612600	Culinary Applications Description Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisites: 1031612500 Culinary Principles (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).	3.00
1031615000	Catering Description Explores set-up and operation principles for on- and off-premise catering, deli and take-out food, and buffet and banquet management. International cuisines are investigated. Prerequisite: 1031614000 Food Practicum I (C or better).	3.00
1031612200	Sanitation and Safety Basics Description Learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. The course presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the food service operation. Successful completion of the course enables students to take a national sanitation certification examination.	1.00

Term 2
Course #	Course Title	Credits
1031611200	Garde Manger Basics Description Methods and techniques of preparing and presenting food specialties created in the garde manger department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.	3.00

At A Glance

How You'll Learn

On Campus

Online Classes

Term Start Dates

Spring 2025: January 13

Summer 2025: May 19

Fall 2025: August 25

Start dates represent the beginning of a new term. Certain programs or courses may not be available to start every term. Please view the course schedules for a list of upcoming classes or contact the Welcome Center at 715-365-4493.

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Program Tuition*

$2,683

Books & Supplies*

$351

*Total cost for degree completion is estimated by current course requirements, books, and supplies. Tuition and fees are set by the Wisconsin Technical College System and subject to change.

Potential Indirect Costs

You may experience these additional costs, not charged by Nicolet, estimated based on length of program.

Transportation

$2,300

Food/Housing

$2,288

Personal Expenses

$2,292

What You'll Learn

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.
Produce creative menus for buffet, a` la carte, and catered events.
Integrate purchasing principles and food cost controls into menus.
Demonstrate attributes of a culinary professional.