COVID Information and Resources - Updated 1.19.2021
Culinary Arts
Associate in Applied Science (AAS)
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, Wisconsin 54494
Length of Program: Two years
Credits: 60-61
Start Dates: Fall
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 2020/2021 academic calendar year.
- Tuition & Fees: $12,366.33
- Books: $1,460.65
- Supplies, Uniforms, and/or Exams: $400.00
- Total Estimated Cost: $14,266.98
Financial Aid Eligibility
This program is eligible for full Financial Aid.
Curriculum data is currently under maintenance and may be temporarily unavailable.
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10316112 | Sanitation for Foodservice Operations | 1.00 | |
| 10316125 | Introduction to Food Production | 3.00 | |
| 10801136 | English Composition I | 3.00 | |
| 10809103 | Think Critically & Creatively | 3.00 | |
| 10809198 | Intro to Psychology | 3.00 | |
| (13 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10316128 | Introduction to Foodservice | 3.00 | |
| 10316129 | Culinary Internship | 2.00 | |
| 10316130 | Introduction to Baking | 2.00 | |
|
10804107 | College Mathematics | 3.00 |
| -or- | 10804189 | Introductory Statistics | 3.00 |
| -or- | 10804118 | Intermediate Algebra with Applications | 4.00 |
| 10316126 | Culinary Applications | 2.00 | |
|
10801196 | Oral/Interpersonal Communication | 3.00 |
| -or- | 10801198 | Speech | 3.00 |
| (15-16 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10316131 | Nutrition | 2.00 | |
| 10316132 | Environmental Sustainability | 1.00 | |
| 10316133 | Dining Room Customer Service | 1.00 | |
| 10316134 | International Cuisine | 2.00 | |
| 10316135 | American Regional Cuisine | 3.00 | |
| 10109134 | Cost Control-Revenue Management | 3.00 | |
| 10316127 | Menu Planning | 3.00 | |
| (15 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10196191 | Supervision | 3.00 | |
| 10809166 | Intro to Ethics: Theory & Application | 3.00 | |
| 10316136 | Purchasing & Receiving | 3.00 | |
| 10316137 | Beverage Management | 1.00 | |
| 10316138 | Garde Manger | 3.00 | |
| 10316139 | Restaurant Operations | 4.00 | |
| (17 Credits) |
| (60-61 Credits) |
Instructors
PAUL KENNEDY, BA, MBA
Paul Kennedy received his master’s in business administration from Argosy University in Tampa. He is a certified Culinary Educator and Chef de Cuisine by the American Culinary Federation and as ServSafe Instructor/Proctor by the National Restaurant Association. His extensive experienced in culinary and hospitality includes kitchen and restaurant management, hands-on food production, food sales, guest relations, and service in hotels/resorts. He has also held food and beverage manager and director positions and is an award-winning chef who has been featured on television, newspapers, and other media outlets. He is former president of the American Culinary Federation local chapter.
“Hospitality Management graduates will have the opportunity to be part of something bigger than themselves every day and travel, meet, and work with an interesting and diverse group of people as well as experience foods and cultures that the average individual never gets the chance to. It is my pleasure to teach in this program.”
Careers
- Head Cook
- Line Cook
- Sous Chef
- Banquet Chef
- 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.”
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
