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.
Wisconsin Rapids Campus
500 32nd Street North
Wisconsin Rapids, Wisconsin 54494
Full-Time or Part-Time
Length of Program: Two years
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 2022/23 academic year.
- Tuition & Fees: $10,472.16
- Books: $1,907.10
- Supplies, Uniforms, and/or Exams: $465.10
- Total Estimated Cost: $12,844.36
Financial Aid Eligibility
This program is eligible for full Financial Aid
|10316112||Sanitation for Foodservice Operations||1|
|10316125||Introduction to Food Production||3|
|10801136||English Composition 1||3|
|10809103||Think Critically & Creatively||3|
|Term Total||12 Credits|
|10316128||Introduction to Foodservice||3|
|10316130||Introduction to Baking||2|
|-or-||10804118||Intermediate Algebra with Applications||4|
|Term Total||15-16 Credits|
|10809198||Intro to Psychology||3|
|10316133||Dining Room Customer Service||1|
|10316135||American Regional Cuisine||3|
|10109134||Cost Control-Revenue Management||3|
|Term Total||16 Credits|
|10809166||Intro to Ethics: Theory & Application||3|
|10316136||Purchasing & Receiving||3|
|Term Total||17 Credits|
|Program Total||60-61 Credits|
This course has options available to receive credit for prior learning (CPL) or work experience.
- Head Cook
- Line Cook
- Sous Chef
- Banquet Chef
- Garde Manger
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.”
OWNER, BELVEDERE SUPPER CLUB
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