culinary
Program Number 31-316-1
Technical Diploma • Four Terms
About the Program
If you are creative, enjoy the constantly evolving food service industry, work well with
people, and have a love of food, the Lakeshore Culinary Institute may be the best
place to launch your career. Graduates of the program become chefs, independent
restaurateurs, bakers or pastry chefs, sales staff for the food industry, food service
managers, and corporate chefs. The program is offered at Sheboygan’s Riverfront in
a working restaurant setting. Students enjoy class sizes of 12 and rapid progression
to graduation through four consecutive 15-week semesters. The program is rich with
practical experience in American regional and international cuisines. Courses are
offered in traditional and blended delivery. The program requires day, evening, and
some Saturday hours.
Program Outcomes
• Apply the principles of safety and sanitation in food service operations.
• Demonstrate proficiency with professional cooking techniques and knife skills.
• Demonstrate ability to produce end results within appropriate time frames.
• Integrate technology in the learning process.
• Apply classroom learning to laboratory and practical settings.
• Work collaboratively with colleagues to achieve mission and goals.
• Use mathematics effectively in meal preparation, budget management, inventory
control, and purchasing.
• Communicate effectively and respectfully with colleagues and patrons.
• Demonstrate professionalism through appropriate dress, responsible work ethic, and
professional behaviors as defined by the American Culinary Federation Professional
Code of Ethics.
• Demonstrate critical thinking when approaching daily work and solving problems as
an individual when collaborating with colleagues.
• Reflect integration of diverse clients, cultures, and nationalities in thought, action, and
culinary practice.
• Demonstrate sustainable practices through selection of local products.
• Demonstrate a commitment to lifelong learning.
• Supervise food production activities that meet nutritional guidelines and budgetary
controls with high client satisfaction.
Admissions Steps
• Work with Admissions Specialist to:
- Submit application and $30 fee
- Schedule an assessment for placement (Accuplacer or ACT)
- Submit official transcripts (high school and other colleges)
- Complete Background Check and $16 Processing Fee
• Meet with Program Advisor/Counselor to discuss program details
Catalog No.Class Title Credit(s)
Term 1
10316101
10316102
10316103
10316104
10316105
10316106
Product Identification and Purchasing
Skill Development
Introduction to Stocks, Soups and Sauces
Introduction to Baking and Pastry
Culinary Practicum 1
Beverage and Wine Service
2
3
3
3
2
1
10316110
10316111
10316112
10316113
10316114
10801196
Cooking Methods
Garde Manger
Catering, Buffet & Quantity Food Production
Introduction to Dining Room Service
Culinary Practicum 2
Oral Interpersonal Communication
3
2
2
2
2
3
14
Term 2
14
Term 3
10316120Nutrition
2
10316121 Advanced Garde Manger and Catering
2
10316122 Classic and Contemporary French Cuisine 3
10316123 Menu Planning and Cost Controls
2
10316124 Culinary Math
1
10316125 Culinary Practicum 3
2
12
Term 4
10316130
10316131
10106120
10316133
10316134
European Cuisine
International and Fusion Cuisine
Business Etiquette and Professionalism
Advanced Patisserie and Desserts
Culinary Internship
2
3
2
1
3
11
Total 51
Pre-Req courses
10109102 Professional Waitstaff Training 10109112 Sanitation for Food Service 1
1
Approximate Costs
• $132 per credit (resident)
• $198 per credit (out-of-state resident)
• Other fees vary by program (books, supplies, materials, tools, uniforms, health-related
exams, etc.) Visit gotoltc.edu/payingforcollege for details.
Placement Scores
Accuplacer/ACT scores will be used to develop your educational plan. Contact your
program advisor/counselor for details.
Career and Education Advancement Opportunities
LTC credits transfer to over 30 universities. For more information visit gotoltc.edu/transfer.
Contact
Tanya Boettcher, Admissions Specialist
920.693.1280 • tanya.boettcher@gotoltc.edu
Curriculum and Program Acceptance requirements are subject to change.
Program start dates vary; check with your advisor/counselor for details.
2013-14
2014-15
Accounting
1 ...provides
the learner
with the skills…covers
to understand
accounting
Advanced
Garde
Manger
and Catering
executing
finer
principles and
procedures
and financial
statements
in anyCharcuterie
business, including
techniques
in smaller
quantities,
to allow
learners useful
to explore
items
the accounting
cyclecured
for a and
service
enterprise
andCompound
a merchandising
chart of
including
sausages,
smoked
meats.
salads,enterprise,
terrines, pates,
accounts,
special
journals,
accruals
and deferrals,
inventories,
and internal
canapés,
and
vegetable
and ledgers,
fruit displays
are covered.
Presentation
techniques
are
controls. including ice sculpting. Safety, sanitation and cost control concepts are
emphasized
applied. PREREQUISITES: 10316114 Culinary Practicum 2
Accounting 2 ...provides the learner with the skills to transition to more advanced
accounting courses
with emphasis
to notes and
interest;
of legal
entities,
Advanced
Patisserie
and given
Desserts
…will
have forms
learners
producing
depreciation
methods,
payroll,
valuation,
and
financial
10101111
confections
and
marzipan
creations,
cakes,
tortes
and analysis.
gateaux. Prerequisite:
Crepes, tarts,
flans,
Accounting
I
and
hot and cold
soufflés are created. Sorbets, gelatos and other frozen desserts are
produced. PREREQUISITE: 10316125 Culinary Practicum 3
Accounting 3 ...introduces the learner to intermediate accounting concepts,
principles, and
applications,
including
financial statements,
investments,
Beverage
and
Wine Service
…introduces
learners totemporary
all areas of
beverage
receivables,
equities,
currentbeer,
liabilities,
present
value, and fixed
assets.
Prerequisite:
service
including
wine, spirits,
mixology,
and non-alcoholic
drinks.
A special
focus
Accounting
2 and Microsoft
Wordsanitation
and PowerPoint
or equivalent
and
is10101113
on wine tasting
and appreciation.
Safety,
and costskills
control
concepts are
Corequisites: 10101180 Spreadsheet Data Management
applied.
Accounting
4 ...expands
the learner’s ability ...prepares
to understand
intermediate
Business
Etiquette
and Professionalism
the learner
to feel
accounting
concepts,
principles,
andtoapplications,
including protocol
intangiblein assets,
longconfident
in the
business
setting and
understand business
a culturally
term investments,
leases,
pensions,
stockholders’
equity,
diverse,
internationalbonds,
market.corporate
Areas oftaxes,
study will
include
proper and
etiquette,
introductions,
and error corrections.
Prerequisite:
Accounting
III social skills, and conflict
professional
body language,
cultural10101115
sensitivity,
dining and
management.
income tAx ...introduces the learner to the federal income tax laws and their
underlying principles,
including
filing status, gross
income
(inclusions and
exclusions),
Catering,
Buffet,
and Quantity
Food
Production
...building
on
deductions
and learners
exemptions,
tax forms
schedules,
tax credits,
computation
of taxes;
Garde
Manger,
examine
the and
execution
of banquets
and
catering events.
and use of
forms
both
manual
and computerized.
Principles
of tax
large
group
menus,
contemporary
batch cookery, multiple station service,
on demand preparation and volume feeding operations are covered. Safety, sanitation
Accounting cost 1 ...provides the learner with the skills to understand cost
and cost control concepts are applied. PREREQUISITE: 10316111 Garde Manager
behavior and analysis emphasizing manufacturing enterprises it includes budgeting
concepts, and
cost Contemporary
reports, job-order costing,
process
costing,
joint andstudents
by-products,
Classic
French
Cuisine
…teaches
the
standard
and variance
analysis.ofPrerequisite:
10101111
Accounting
I
history,
culture,
and techniques
specific regions
in France
and countries
influenced
by French cooking. Formal and bistro recipes include savory soufflés, braises, sweet
Accounting cost 2 ...expands the learner’s ability to understand accounting for
mousse, foie gras, truffles, flambé and table side service. Safety, sanitation and cost
manufacturing enterprises, including break-even analysis, differential costs, and capital
control concepts are applied. PREREQUISITE: 10316114 Culinary Practicum 2
expenditures. Prerequisite: 10101125 Accounting Cost I
Cooking Methods …will explore techniques and ingredients used in contemporary
Applied tAx ...provides the opportunity for the learner to expand tax preparation
and classical cuisine for vegetables, starches, meat, poultry and fin-fish and shellfish.
skills acquired in the Income Tax course and apply those skills to real-life situations
Basic concepts of timing, seasoning and garnishments are introduced. Classical and
in preparing taxes for the local community through the IRS Volunteer Income Tax
contemporary styles of plating and presentation are incorporated. A la carte, and three
Assistance (VITA) program. Learners will gain certification from the IRS through the
to four course daily menus are developed focusing on American regional cookery.
course. Prerequisite: 1011123 Income Tax
Safety, sanitation and cost control concepts are applied. PREREQUISITE: 10316105
Culinary
Practicum informAtion
1
Accounting
systems ...introduces the learner to current
accounting information systems theory It includes procedures, financial data reporting
Culinary Internship …apply program objectives and competencies under
methods, system analysis and design related to accounting systems, internal control,
supervision in culinary settings preparing foods that are cooked to order. Activities
flowcharting, form design, and database concepts. Prerequisite: 10101113 Accounting
may include day, evening, and weekend requirements. COREQUISITES: 10316133
2 and Microsoft Excel Skills or equivalent
Advanced Patisserie and Desserts and 10316121 Advanced Garde Manager and
Catering
and 10316135
European
and Fusion the
Cooking
pAyroll
Accounting
...introduces
learner to federal and state payroll
laws; calculations for gross and net income; preparing payroll deductions; maintaining
Culinary Math …prepares learners to apply math concepts to culinary and
payroll records; and processing payroll in both a manual and computerized setting.
food service settings. Competencies include calculation of basic units of measure,
Corequisite: 10101111 Accounting 1
theoretical and actual food cost determination, calculation of yield percentage and
edible
portion costs dAtA
as wellmAnAgement
as the use of conversion
PREREQUISITES:
spreAdsheet
...providescharts.
the learner
with the skills to
10316114
Culinary software
Practicum
and Accup
Math and
79 or
Equivalent
or ACT ItMath
18 oron
use spreadsheet
to2solve
accounting
business
problems.
focuses
Equivalent
or
10834109
Pre-Algebra
and
COREQUISITES:
10838105
Introreporting
Rdg &
advanced functions and relates skill acquisition to accounting analysis and
Study
Skills
or Accup Reading
74Accounting
or Equivalent
or ACT
18 Reading
or Equivalent
needs.
Corequisites:
10101111
1 and
Microsoft
Excel skills
or equivalent
Culinary
Practicum
1 …incorporates
fundamental
theories
and techniques
Accounting
softwAre
ApplicAtions
...prepares
the learner
to transfer
learned
the first
semester
in a restaurant
setting.software.
Safety, sanitation
cost
manualduring
accounting
skills
to computerized
accounting
It includesand
company
control
arecycle
applied.
Activities revenue
may include
evening, and
weekend
setup, concepts
expenditure
transactions,
cycleday,
transactions,
general
journal
requirements.
CONDITION:
103161 or 103161Z
Culinary
Arts program
transactions, payroll,
bank reconciliation’s,
end-of-period
procedures,
andrequirements
customization
met
and COREQUISITES:
10316102 Skill
Development
andI 10316104 Intro to Baking
of financial
statements. Prerequisite:
10101111
Accounting
and Pastry
Accounting cApstone ...requires the learner to synthesize the theory and
Culinary
Practicum
2 …will incorporate
fundamental
practices learned
in other accounting
courses via
capstone theories
projects and
that techniques
apply those
learned
the first
and second semesters
in abusiness
restaurant
setting. Activities
may
skills induring
developing
recommendations
for specific
situations.
The learner
will
include
day, evening,
and weekend
COREQUISITES:
also assess
their achievement
of corerequirements.
abilities and program
outcomes by10316110
completing
Cooking
Methods
and
10316111
Garde
Manager
and
10316103
Intro
to
Stocks,
Soups,
their portfolio. This course is an exercise in professional analysis and decision
and
Sauces
making
- reemphasizing the need for effective communication and professional skills.
Corequisite: 10101117 Accounting 4 and Prerequisites: 101011115 Accounting 3,
Culinary Practicum 3 …incorporates fundamental theories and techniques
10101125 Accounting Cost 1, 10101123 Income Tax, 10101130 Accounting Information
learned during the first, second and third semesters in a restaurant setting. Activities
Systems and 10105128 Personal Branding
may include day, evening, and weekend requirements. COREQUISITES: 10316122
Classic
and Contemporary
French the
Cuisine
Business
lAw 1 ...provides
learner with the skills to summarize the American
legal system; diagram the state/federal court systems; evaluate dispute resolution
European Cuisine …is a production experience that builds on previous
methods; sequence the civil litigation process; summarize the administrative agencies;
semesters and applies skills and methods to production, seasoning, cooking
differentiate civil and criminal law; apply theories of negligence, intentional tort, and
techniques, plate presentation and speed while exploring Central and Eastern Europe,
product liability; summarize elements of a contract; assess the validity of a contract;
Mediterranean, and Italian cuisine. Safety, sanitation and cost control concepts are
assess third-party rights and available remedies; and analyze warranties.
applied. PREREQUISITE: 10316125 Culinary Practicum 3
gotoltc.edu
|
portfolio
introduction
...prepares
theskills
student
to preparation
develop a personal
and
Garde
Manager
…will help learners
develop
in the
and artistic
professionalofportfolio,
to identify
self-awareness
various
self-assessments
and
presentation
cold cuisine
and cold
pantry. Basicthrough
preparation
of appetizers
and Hors
apply these
resultssalads,
to the cheese
workplace
and other
to write
goal statements
d’Oeuvres,
soups,
displays,
andenvironments,
menu items from
previous
program
and understand
their value,
developBuffet
an individual
historySafety,
of events
and achievements,
courses
come together
for atoGrande
presentation.
sanitation
and cost
and toconcepts
identify significant
learning
experiences throughout
the student’s
life. 1
control
are applied.
PREREQUISITE:
10316105 Culinary
Practicum
personAl BrAnding
...focuses
on the …is
importance
of developing
a strong
brand
International
and Fusion
Cuisine
a production
experience
that builds
forsemesters
yourself as
a professional.
As amethods
prospective
employee,
you are constantly
onidentify
previous
and
applies skills and
to production,
seasoning,
cooking
selling yourself
from how you
walk,
dress,
yourthe
facial
expressions,
and and
your
techniques,
plate presentation
andtalk,
speed
while
exploring
cuisines
of the Orient
body
language;
peopleand
areCentral
always forming
of you.
this course, Africa.
you will
the
Pacific
Rim, South
America,impressions
Mexico, India
and In
Sub-Saharan
develop
a professional
resume,
letter,are
practice
interview
skills, and learn
the role
Safety,
sanitation
and cost
controlcover
concepts
applied.
PREREQUISITE:
10316125
of socialPracticum
media in 3
career development. Prerequisite: 10105124 Portfolio Introduction or
Culinary
10201116 Graphic and Web Portfolio
Introduction to Baking and Pastry …introduces learners to the principles
written
communicAtion
...teaches
the writing
process,
includes
and
techniques
used in the preparation
of high-quality
baked
goods which
and pastries.
prewriting,
drafting,
revising,
andmuffins,
editing. Through
a variety of
writing
assignments,
the
Students
develop
skills
in breads,
biscuits, custards,
pies,
cakes,
pastries and
student willdesserts.
analyze audience
and purpose,
research
andmeringues,
organize ideas,
and
format
specialized
Skills include
creaming,
blending,
straight
dough,
and design
documents
based
on subject
matter
Keyboarding
skills are
custards
and frozen
desserts.
Safety,
sanitation
andand
costcontent.
control concepts
are applied.
required for this
course.orIt 103161Z
also develops
critical
reading
and thinking
skills through
the
CONDITION:
103161
Culinary
Arts
program
requirements
met and
analysis of a variety
of written
Prerequisite: 10831103 Intro to College Wrtg
COREQUISITE:
10316102
Skilldocuments.
Development
or Condition: Written Comm Prepared Learner (Accuplacer Wrtg min score of 86 or
Introduction
to Dining
RoomIntro
Service
…will Skills
help learners
refine
their
Equivalent) and Corequisite:
10838105
Rdg & Study
or Condition:
Reading
customer
service
and meal
skills through the study of a variety of proper,
Accuplacer
min score
of 74 delivery
or equivalent
customer-oriented dining room service environments and scenarios including etiquette,
orAl/interpersonAl
comm
students
the skillsinteraction,
to develop
dining
room safety, set up, American
and ...provides
French table
service, with
guest-centric
speaking,
verbal andskills.
nonverbal
communication,
and of
listening
skills through
individual
and
menu knowledge
Concepts
include histories
table services,
psychology
of
speeches,
activities,
and other
projects.CPR
Corequisite:
Intro Reading
the
restaurantgroup
customer,
and service
sequence.
instruction10838105
is included.
and Study Skills or Condition: Reading accuplacer minimum score of 74 or equivalent
Introduction to Stocks, Soups and Sauces …builds upon Skill
mAth w Business
...covers
real numbers,
basic of
operations,
linear
Development.
This courseApps
continues
with fundamental
principles
classic stocks,
equations,
proportions
with one The
variable,
percents,
simple
compound
interest,
soups,
and hot
and cold sauces.
traditional
mother
and interest,
small sauces
are covered.
annuity, apply
math concepts
to the
purchasing/buying
process,
apply math
Stabilizing
and thickening
methods
include
roux, beurre manié,
arrowroot,
andconcepts
puree,
to the selling
process,techniques.
and basic statistics
business/consumer
applications.
reduction,
and emulsion
Students with
practice
in the use of tools,
utensils,
Prerequisite:
Math
minimum
score of CONDITION:
79 or Equivalent
or 10834109
Preand
equipment Accuplacer
emphasizing
safety
and sanitation.
103161
or 103161Z
Algebra Arts
and program
Corequisite:
10838105 met
Introand
Reading
and Study Skills
or Condition:
Culinary
requirements
PREREQUISITE:
10316102
Skill
Reading accuplacer minimum score of 74 or equivalent
Development
introduction
AmericAn
government
...introduces
political
Menu
Planningto
and
Cost Controls
…includes
review American
and application
institutions.
focusesmanagement
on rights andskills
responsibilities
of citizens
the
ofprocesses
essential and
kitchen
cost andIt quality
with an emphasis
on and
menu
process of participatory
democracy.
Learners
examine
the complexity
ofmathematics,
the separation
development,
mathematics,
and profitable
production.
Examines
culinary
of powers
and checks and
balances.
It explores
the role
the media,
interest
groups,
HAACP,
standardized
recipe
development,
recipe
andofmenu
costing,
inventory,
political of
parties
and public
opinion and
in the
politicalalong
process.
also explores
the role
principles
cost efficient
purchasing
receiving,
with aIt variety
of approaches
of state
and national
government
our federal
system.PREREQUISITE:
Corequisite: 10838105
Intro
used
in mastering
the overall
cost ofinkitchen
operations.
10316114
ReadingPracticum
and Study
Culinary
2 Skills or Accuplacer Reading score of 74 or equivalent
economics
...providesbasic
the participant
an overview
of how a market-oriented
Nutrition
…examines
principles with
of nutrition
and explores
the nutritional
economic
system
operates,including
and it surveys
factors
whichvegetarians,
influence national
needs
for various
populations
children, the
teens,
the aging,
sports
economic policy.those
Basic concepts
and analyses
are obesity,
illustratedheart
by reference
a variety of
enthusiasts,and
with conditions
such as
disease,to diabetes,
contemporary problems
public policy
issues.
Concepts Recipe
include modification,
scarcity, resources,
gastrointestinal
disorders,and
hypertension
and
food allergies.
food
alternative
economic
systems.
growth,
supply and
monetary
and fiscal
quality
and menu
planning
for these
populations
is ademand,
focus. Safety,
sanitation
and policy,
cost
inflation,
unemployment
and
global
economic
10838105 Intro
control
concepts
are applied.
This
course
includes issues.
a serviceCorequisite:
learning component.
Reading and Study Skills or Accuplacer Reading score of 74 or equivalent
Oral/Interpersonal Comm ...provides students with the skills to develop
introduction
sociology
...introduces
students
to the
basicindividual
concepts
speaking,
verbal and to
nonverbal
communication,
and listening
skills
through
of sociology:
culture,
socialization,
social
stratification,
multi-culturalism,
and the
five
speeches,
group
activities,
and other
projects.
COREQUISITE:
10838105
Intro
institutions,
including
family,
government, economics, religion, and education. Other
Reading
and Study
Skills
or equivalent
topics include demography, deviance, technology, environment, social issues, social
Product
Identification
and
Purchasing
…through 10838105
identification,
change, social
organization, and
workplace
issues. Corequisite:
Intro
the
study and
of origins
and seasonality,
discussion
of quality,
safe handling and
Reading
Study Skills
or Accuplacer
Reading score
of 74 use,
or equivalent
fabrication, learners will explore vegetables, seafood, meats, fruits, herbs and spices.
intro
psychology
...introduces
students
a surveySafety,
of the multiple
aspects
The
USDAto
grading
system and butchery
concepts
aretoincluded.
sanitation
and
of human
It involves
survey of the 103161
theoretical
foundations
of human
cost
control behavior.
concepts are
applied. a CONDITION:
or 103161Z
Culinary
Arts
functioning
in such areas
program
requirements
met as learning, motivation, emotions, personality, deviance
and pathology, physiological factors, and social influences. It directs the student to an
Skill
Development
….introduces
the professional
kitchen.
insightful
understanding of the
complexities learners
of human to
relationships
in personal,
social,
Fundamental
theories
and techniques
explored Intro
through
basic protein,
starch,
andor
and vocational
settings.
Corequisite:are
10838105
Reading
and Study
Skills
vegetable
cookery.
Knife
use,
and skill development is applied through
Accuplacer
Reading
score
of maintenance,
74 or equivalent
basic vegetable prep, boning and fillet techniques. Content includes classical vegetable
cuts, stock production, thickening agents, timing and multi-tasking, station organization,
palate development, and basic culinary terms. Safety and sanitation concepts are
applied. CONDITION: 103161 or 103161Z Culinary Arts program requirements met
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