Kitchen Assistant

Kitchen Assistant

Technical Certificate

Prepare for entry-level jobs in food service as kitchen helpers, salad makers, bus persons, cafeteria servers, cook's helpers, prep cooks, and dishwashers.

  • plated vegetable
  • Dishing cherries for dessert

    Program Outline

    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
    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
    1031614000 Food Practicum I
    Description

    Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisites: 1031612100 Sanitation and Safety Fundamentals (C or better) and 1031612500 Culinary Principles (C or better) and 1031612600 Culinary Applications (C or better).

    3.00
    1031614100 Food Practicum II
    Description

    A'la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisite: 1031614000 Food Practicum I (C or better) (concurrent enrollment allowed).

    3.00

    At A Glance

    How You'll Learn

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    On Campus

    Term Start Dates

    Spring 2025: January 13Summer 2025: May 19Fall 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.

    Program Tuition*

    $2,683

    Books & Supplies*

    $276

    *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.

    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
    • Demonstrate attributes of a culinary professional

    Your Potential Careers

    • Entry-level Kitchen Positions

    Median Annual Salary

    $24,124 $24,996 $28,689
    Local State National

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    Get Started

    Your application can be submitted online, it takes just a few minutes to complete.

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    Culinary student preparing in kitchen

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