Culinary Arts
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.
Program Locations
Wisconsin Rapids Campus
500 32nd Street North
Wisconsin Rapids, WI 54494
Delivery:
In Person
Daytime
Full-Time or Part-Time
16-Week Classes
Length of Program: Two years
Credits: 60-61
Start Dates: Fall or Spring
Start at any time or location by taking general education courses.
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.
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.
| 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 | ||
| 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 | ||
| 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 | ||
| 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 |
Instructors
RYAN PETROUSKE, AAS
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!”
Careers
- Head Cook
- Line Cook
- Sous Chef
- Banquet Chef
- Chef
- Garde Manger
Fast-Track
High school students are eligible to enroll in this program and all courses required. Learn more about Mid-State Fast-Track.
Take the Next Step
“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.”
DALE LAFFEL
OWNER, BELVEDERE SUPPER CLUB
MARSHFIELD, WI
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.
Transfer • Dual Credit • Credit for Prior Learning
