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 • email@example.com 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 1290 North Avenue, Cleveland, WI 53015 | 1.888.GO TO LTC | NCA-Accredited ncahlc.org 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 Director of Human Resources has been designated to handle inquiries regarding the College’s nondiscrimination policies.