Culinary Arts
Program No: 10-316-1
Associate Degree in Applied Science
Degree Completion Time: Four Terms
In general, an academic year consists of two terms; however, degree completion time
may vary based on student scheduling needs and class availability.
2011-2012
Catalog No. Class Title
10316100
10316147
10316160
10316183
10316184
10316185
10316186
10316101
10316151
10316153
10316187
10316188
10316189
10316190
10801195
10316116
10316142
10316171
10801196
10804107
10809195
10316121
10316165
10316175
10809166
10809199
10809196
Credit(s)
Term 1
Food Principles 1
Sanitation and Safety
Baking
Food Production for Vegetables
and Potatoes
Food Production for Pastas,
Grains and Breakfast Cookery
Food Production for Stocks and
Soups
Food Production for Sauces and
Speciality Soups
Total
3.00
2.00
2.00
2.00
2.00
2.00
3.00
16.00
Term 2
Food Principles 2
1.00
Fundamentals of Meat Analysis
3.00
Food Purchasing
2.00
Food Production for Cold Food - 2.00
Salads
Food Production for Cold Food - 2.00
Sandwiches, Desserts, Salads and
Dressings
Food Production for Meat, Fish
2.00
and Poultry
Food Production for Hot
2.00
Sandwiches, Deli and Short-Order
Cookery
Written Communication*
3.00
Total
17.00
Term 3
Menu Planning, Management
and Design
Restaurant Operations
Restaurant Management
Oral/Interpersonal
Communication* OR 10801197
Technical Reporting* OR
10801198 Speech*
College Mathematics
Economics*
Total
Term 4
Nutrition
Catering and Special Function
Planning
Specialty Foods and Ethnic
Cookery
Introduction to Ethics: Theory
and Application*
Psychology of Human Relations*
OR 10809198 Introduction to
Psychology
Introduction to Sociology*
Total
Program Total
1.00
3.00
3.00
3.00
3.00
3.00
16.00
2.00
3.00
LTC offers the Culinary Arts program in
cooperation with Moraine Park Technical College
(MPTC). As a Culinary Arts student, you will:
• Take general studies classes at LTC.
• Take all lab-based culinary arts courses at
MPTC.
• Apply nutritional principles to the
preparation of food.
• Exhibit kitchen organizational skills (mise
en place) and pre-paration time management
skills.
Approximate Costs
• $120 per credit (resident)
About the Career
The Culinary Arts program offers students many
opportunities to enter and advance in the
hospitality industry. Students receive hands-on,
practical experience in all aspects of food
preparation and production. Coursework begins
with food preparation techniques and progresses
through the development of management skills
related to the operation of a food services
business.
The food industry has and will continue to have
excellent job opportunities. Millions of meals are
prepared daily in restaurants, hotels, schools, and
health care facilities.
Careers
•
•
•
•
•
•
•
Chef
Chef de Cuisine
Sous Chef
Personal Chef
Food Service Sales Associate
Chief Steward
Purchasing Agent
• $173 per credit (out-of-state resident)
• Other fees vary by program (books,
supplies, materials, tools, uniforms, healthrelated exams, etc.)
Functional Abilities
Functional abilities are the basic duties that a
student must be able to perform with or without
reasonable accommodations. At the postsecondary
level, students must meet these requirements, and
they cannot be modified.
Entrance Assessment Scores
Accuplacer
ACT
Arithmetic - 64
Mathematics - 16
Reading - 67
Reading - 16
Sentence Skills - 76 English - 16
NOTE: Some courses may require higher scores
than listed above.
Admissions Steps
•
•
•
•
•
Application
Application Fee
Entrance Assessment Scores
Transcripts
Program Advising Session
3.00
Program Outcomes
3.00
3.00
3.00
17.00
66.00
You'll learn to:
• Analyze and apply food and beverage
purcahsing procedures.
• Apply analysis and problem solving to food
production.
• Design menus.
• Apply food safety and sanitation practices to
food preparation and service.
*Courses available at LTC
**A Culinary Arts Exit Assessment (998-114) is a
graduation requirement for this program.
Institutional Requirements
Student Success (890-125) - take 1st semester
Computer Literacy (103-159)/Advanced Standing - take
1st semester
Career Development (890-130) - take 3rd semester
Note:
About Shared Programs
• Apply management skills to restaurant
operations.
• Apply multiple cooking methods in the
preparation of meats, fish, poultry,
vegetables, potatoes, soups, sauces, and
bakery.
Program start dates available in both
August and January.
Curriculum and program acceptance
requirements are subject to change.
gotoltc.edu
Lakeshore Technical College
1.888.GO TO LTC
info@gotoltc.edu
1290 North Avenue • Cleveland WI 53015
(1.888.468.6582) • TTY: 920.693.8956
Transfer agreements are available with the following institutions:
Capella University
Lakeland College
Silver Lake College
University of Phoenix
Upper Iowa University
UW-Green Bay
UW-Oshkosh
UW-Stout
IMPORTANT: For more information on these agreements, visit gotoltc.edu/transfer.
ALERT: Beginning with Summer 2011, many
General Education course prerequisites have
changed. Check the LTC website at gotoltc.edu
and click on “Find a Class” for updated
prerequisite information.
10103159 Computer Literacy - Microsoft Office
...develops basic computer skills in Windows, Internet communication,
word processing with MS Word, spreadsheets with MS Excel, and
presentations with MS PowerPoint. This course is a “hands-on”
computer class and cultiaves skills for college and work. Students must
be comfortable using a Windows-based computer. Students not familiar
with a computer should enroll in Microsoft Windows. Keyboarding
skills recommended.
10316100 Food Principles 1
...introduces skills in the Culinary Arts program. Prepares students to
identify different cooking processes, operate small and large cooking
equipment, make basic recipe conversion and food service math
calculations, and perform the basic skills to become a chef. Culinary
history and an introduction to game cookery are also provided.
10316101 Food Principles 2
...develops skills in recognizing and defining advanced cooking
techniques’ flavors and ingredients. Students will explore and research
these concepts through classroom and lab assignments and
presentations, including taste identification, oil and shortening
application, exotic fruits and vegetables, seafood and shellfish, herbs
and spices, pastas, and product procurement.
10316116 Menu Planning, Management, and Design
...builds upon basic menu planning knowledge from 10303321
Nutrition. Menus are planned for varying food operations and budgets.
Projects will include designing for merchandising, menu pricing
procedures, and menu analysis.
Prerequisite: Concurrent or prior enrollment in 10316121
Nutrition
10316121 Nutrition
...applies the principles of nutrition from a personal and food service
perspective. Information will be applied to the individual and to the
food service industry. Applies basic nutritional principles to the
selection of recipes and preparation methods that meet special dietary
guidelines.
10316142 Restaurant Operations
...applies management skills needed to operate a restaurant or other food
service. Emphasizes qualitative and quantitative portion control, work
simplification, and sanitary standards that are applicable to food service
operations.
Prerequisite: Completion of the first year of the Culinary Arts
program
10316147 Sanitation and Safety
...provides the student with the skills and knoweldge to prepare and
serve safe and wholesome food to the public. Focuses on the challenges
to food safety, developing a food safety system--Hazard Analysis
Critical Control Point, working in a safe environment, and maintaining
sanitary facilities and equipment.
10316151 Fundamentals of Meat Analysis
...develops student’s ability to identify meat or poultry by carcass,
primal, subprimal, and fabricated cuts of meats. Develops students’
ability to make wise choices when purchasing meats and poultry by
using yield grades, quality grades, and pricing structures set in the meat
industry. Students will do meat fabricating, meat grinding, meat
smoking, and sausage making.
10316153 Food Purchasing
...develops purchasing skills needed to understand the complex tasks of
selection and procurement of products in the different markets. Provides
experiences in planning, controlling, and organizing systems for
purchasing of foods. Course looks at grades, standards, markets,
specifications, and terminology needed to purchase food and supplies
for a food service operation.
10316160 Baking
...develops skills in baking yeast-raised products, quick breads, cookies,
cakes, pies, breakfast pastries, and specialty desserts that are appealing
to the eye and palate. Students convert and cost recipes; requisition
supplies; weigh and measure ingredients; and mix, shape, bake, garnish,
package, and merchandise bakery products. Includes integration of
safety and sanitation principles in bakery production.
10316165 Catering and Special Function Planning
...provides hands-on experience in preparing and costing menus for
special functions and banquets. Analyzes planning, controlling, and
organizing of on- and off-premise catering functions; assessing the
importance of purchasing needs; supervisional procedures; sales cost
analysis; personnel; preparation; service; and evaluation.
10316171 Restaurant Management
...addresses the application of managerial principles of planning,
controlling, and organizing to a food service operation. Provides handson experience in costing, inventory, labor controls, sales analysis, and
yield testing.
Prerequisite: Concurrent enrollment in 10316142 Restaurant
Operations
10316175 Specialty Foods and Ethnic Cookery
...plan, prepare, and serve specialty and ethnic foods in a gourmet
restaurant setting. Activities include research of ethnic and specialty
foods, advanced food preparation skills, artistic presentation, and formal
table-side service of those foods. Students perform the following
management functions: convert and cost recipes, calculate menu prices,
purchase ingredients, plan production, create marketing strategies, and
prepare payroll and profit and loss statements. A tetanus shot is
recommended prior to the course.
Prerequisite: Completion of the first year of the Culinary Arts
program or with special permission of instructor
10316183 Food Production for Vegetables and Potatoes
...applies the basic techniques involved with vegetable, potato, and
breakfast cookery preparation. Focuses on the student’s conversion of
recipes, requisition of supplies, and preparation of food. Students
operate large and small food production equipment. Develops strategies
to apply safety and sanitary methods of food production.
10316184 Food Production for Pastas, Grains, and Breakfast
Cookery
...applies the basic techniques involved with potatoes, grains, legumes,
and breakfast cookery preparation. Focuses on the student’s conversion
of recipes, requisition of supplies, and preparation of food. Students
operate large and small food production equipment. Develops strategies
to apply safety and sanitary methods of food production.
10316185 Food Production for Stocks and Soups
...applies the basic techniques involved with soup and sauce preapration:
stocks, thickening agents, clear soups, cream soups, and grand sauces
and their derivative sauces.
10316186 Food Production for Sauces and Specialty Soups
...applies the advanced techniques involved with sauces and stock
preparation. Focuses on special dietary guidelines of sauces. Analyzes
the importance of convenience products used in making sauces and
stocks.
10316187 Food Production for Cold Food - Salads
...develops skills in preparing salads, dressings, cold sandwiches, and
fillings that appeal to the eye and to the palate. Focuses on the student’s
conversion of recipes, requisition of supplies, and preparation of food.
Students operate large and small food production equipment. Develops
strategies to apply safety and sanitary methods to food production.
10316188 Food Produoction for Cold Food - Sandwiches,
Desserts, Salads, and Dressings
...develops skills in preparing salads, dressings, cold sandwiches, and
fillings that appeal to the eye and to the palate. Focuses on student’s
conversion of recipes, requisition of supplies, and preparation of food.
Students operate large and small food production equipment. Develops
strategies to apply safety and sanitary methods to food production.
10316189 Food Production for Meat, Fish, and Poultry
...develops skills in preparing meat, fish, and poultry products. Students
convert recipes, requisition supplies, integrate safety and sanitation
principles in food preparation, and demonstrate dry- and moist-heat
cooking methods using standardized and developed recipes.
10316190 Food Production for Hot Sandwiches, Deli, and
Short-Order Cookery
...develops skills in preparing a variety of hot sandwiches and sandwich
short orders. Also develops skills to cook luncheon foods to order.
10801195 Written Communication
...teaches the writing process, which includes prewriting, drafting,
revising, and editing. Through a variety of writing assignments, the
student will analyze audience and purpose, research and organize ideas,
and format and design documents based on subject matter and content.
Keyboarding skills are required for this course. It also develops critical
reading and thinking skills through the analysis of a variety of written
documents.
PREREQUISITE: 10831103 Intro to College Writing or
CONDITION: Accuplacer Writing minimum score of 86 or
Equivalent
10801197 Technical Reporting
...provides students with the skills to prepare and present oral and
written technical reports. Types of reports may include lab and field
reports, proposals, technical letters and memos, technical research
reports, and case studies. Designed as an advanced communication
course for students who have completed at least the prerequisite
introductory writing course.
PREREQUISITE: 10801195 Written Communication or
10801195TV Written Communication ITV
10801198 Speech
...explores the fundamentals of effective oral presentation to small and
large groups. Topic selection, audience analysis, methods of
organization, research, structuring evidence and support, delivery
techniques, and other essential elements of speaking successfully,
including the listening process, form the basis of the course.
10804107 College Mathematics
...is an introductory level course designed to review and develop
fundamental concepts of arithmetic, algebra, geometry, and statistics.
Emphasis will be placed on computational skills and applications of
rational numbers; problem solving skills with ratios, proportions, and
percent; basic principles and application of algebra, geometry, graphing,
and statistics; measurement skills in U.S. Customary and Metric
Systems; and the use of calculators as a tool.
PREREQUISITE: Accuplacer Math minimum score of 79 or
Equivalent
10809166 Introduction to Ethics: Theory and Application
...provides a basic understanding of the theoretical foundations of ethical
thought. Diverse ethical perspectives will be used to analyze and
compare relevant issues. Students will critically evaluate individual,
social and/or professional standards of behavior, and apply a systematic
decision-making process to these situations.
10809195 Economics
...provides the participant with an overview of how a market-oriented
economic system operates, and it surveys the factors which influence
national economic policy. Basic concepts and analyses are illustrated by
reference to a variety of contemporary problems and public policy
issues. Concepts include scarcity, resources, alternative economic
systems. growth, supply and demand, monetary and fiscal policy,
inflation, unemployment and global economic issues.
10809196 Introduction to Sociology
...introduces students to the basic concepts of sociology: culture,
socialization, social stratification, multi-culturalism, and the five
institutions, including family, government, economics, religion, and
education. Other topics include demography, deviance, technology,
environment, social issues, social change, social organization, and
workplace issues.
10809198 Introduction to Psychology
...introduces students to a survey of the multiple aspects of human
behavior. It involves a survey of the theoretical foundations of human
functioning in such areas as learning, motivation, emotions, personality,
deviance and pathology, physiological factors, and social influences. It
directs the student to an insightful understanding of the complexities of
human relationships in personal, social, and vocational settings.
10809199 Psychology of Human Relations
...explores the relationship between the general principles of psychology
and our everyday lives. Students are given the opportunity to achieve a
deepened sense of awareness of themselves and others. This
understanding enables students to improve their relationships with
others at work, in the family, and in society.
10890125 Student Success
...develops tools and strategies that support success in college. Focuses
on study skills, college resources, goal setting, time management, and
learning styles. Introduces concepts for self-assessing learning and
completing an Exit Assessment that provides evidence that learning took
place. Students should take this course prior to or during the first
semester of their programs.
10890130 Career Development
...provides opportunity for students to document career skills and
attitudes and articulate career plans. Students analyze trends and
opportunities in their targeted career, reflect on learning experiences,
submit an Assessment Portfolio (if required to meet a graduation
requirement), start a Career Portfolio, and write a cover letter and
resume.
10801196 Oral and Interpersonal Communication
...provides students with the skills to develop speaking, verbal and
nonverbal communication, and listening skills through individual
speeches, group activities, and other projects.
Lakeshore Technical College does not discriminate on the basis of race, color, national origin, sex, disability or age in employment, admissions or its programs or activities. The
following person has been designated to handle inquiries regarding the College’snondiscrimination policies: Human Resources Director, Lakeshore Technical College, 1290 North
Avenue, Cleveland, WI 53015-1414.
Revised
7-15-10