Culinary Arts

Associate in Applied Science (AAS)
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Why choose Culinary Arts?

  • This program prepares learners for jobs that are ranked number 13 on the Wisconsin Technical College System Top 50 High Demand Fields List (2014–2024).
  • Perfect for those with a creative mind and a desire to provide excellent service.
  • Designed for individuals who are employed and wanting to advance their current skill level or for those wishing to enter the field and begin their pathway in the industry.
Earning a degree in culinary arts is a great way to explore your passion for creating new and exciting dishes. If you love food, you can develop the skills needed to launch your career in this satisfying and stimulating field.

Program Locations

Wisconsin Rapids Campus
500 32nd Street North
Wisconsin Rapids, WI 54494

What You'll Learn

Mid-State’s Culinary Arts program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. Instruction includes recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity with or mastery of a wide variety of cuisines and culinary techniques.

Graduates of this program are prepared for entry-level roles in the food service and restaurant industry. You will develop both the technical and interpersonal skills needed for success and learn proper food safety practices. Hands-on activities include opportunities to apply culinary skills and plan menus, plan events, produce sales and marketing projects, draft budgets, practice effective management and customer service, and participate in an industry-related internship.


  • Apply principles of safety and sanitation in food service operations.
  • Apply principles of nutrition.
  • Demonstrate culinary skills.
  • Manage food service operations.
  • Plan menus.
  • Analyze food service financial information.
  • Relate food service operations to sustainability.

Estimated Entire Program Cost

Cost based on the 2023/24 academic year.

  • Tuition & Fees: $10,638.00
  • Books: $2,086.80
  • Supplies, Uniforms, and/or Exams: $465.10
  • Total Estimated Cost: $13,189.90

Financial Aid Eligibility

This program is eligible for full Financial Aid

Cost of Attendance

Learn more about Cost of Attendance, an estimated budget that includes categories of expenses a student can expect to incur while attending. 

This course has options available to receive credit for prior learning (CPL) or work experience.

Term: 1
  Catalog# Title Credits
  10316112 Sanitation for Foodservice Operations  1
  10316125 Introduction to Food Production 3
  10809103 Think Critically and Creatively  3
  10316126 Culinary Applications 2
  10801195 Written Communication  3
-or- 10801136 English Composition 1  3
  10316121 Food Science 2
  Term Total   14 Credits
Term: 2
  Catalog# Title Credits
  10316128 Introduction to Foodservice 3
  10316129 Culinary Internship 2
  10316130 Introduction to Baking 2
  10804107 College Mathematics  3
-or- 10804118 Intermediate Algebra with Applications  4
-or- 10804189 Introductory Statistics  3
  10801196 Oral/Interpersonal Communication  3
-or- 10801198 Speech  3
  10316138 Garde Manger 3
  Term Total   16-17 Credits
Term: 3
  Catalog# Title Credits
  10316131 Nutrition  2
  10809198 Introduction to Psychology  3
  10316132 Environmental Sustainability 1
  10316133 Dining Room Customer Service 1
  10109134 Cost Control-Revenue Management 3
  10316127 Menu Planning 3
  10316120 Advanced Professional Cooking 3
  Term Total   16 Credits
Term: 4
  Catalog# Title Credits
  10196191 Supervision  3
  10809166 Introduction to Ethics: Theory and Application  3
  10316136 Purchasing & Receiving 3
  10316137 Beverage Management 1
  10316139 Restaurant Operations 4
  Term Total   17 Credits
  Program Total   60-61 Credits



Chef Ryan graduated Phi Theta Kappa with his culinary arts associate degree from Nicolet College. He holds certifications in culinary assistant, hospitality and restaurant management, controlling foodservice, and baking. Ryan has spent most of his working life in the restaurant industry, having progressed up the ranks in both kitchens and dining rooms to ultimately owning and running a successful restaurant in northern Wisconsin. He has a continued passion for the industry, which he is excited to instill in his students. Prior to teaching full-time for Mid-State he also taught part-time at Nicolet College.

“Knowledge is much like working in the hospitality industry—it doesn’t do us any good to hold it just for ourselves. Sharing our experience and talent with others makes the world a better place. This is my reward for being an educator. I not only get to share my knowledge but also get pushed to grow and learn from my students and other industry professionals. I am always pleased to see where our graduates end up after their training!”


  • Head Cook
  • Line Cook
  • Sous Chef
  • Banquet Chef
  • Chef
  • Garde Manger


High school students are eligible to enroll in this program and all courses required. Learn more about Mid-State Fast-Track.

“In these crucial times, students must also understand the business side of the industry, and this degree program will help provide talented, passionate employees to a culinary community that is definitely in need of them.”



Choose Your Path

Career pathways help you take your education one step at a time to maximize your investment and make college fit your life. Earn a credential and start using it in the workforce. Continue with another stack of related courses to gain a more advanced diploma or degree.

TransferDual CreditCredit for Prior Learning

Culinary Arts Pathway