AA/AS in Culinary Arts and Related Services

Kitchen skill and management know-how are paired in this two-year associate degree, which aims at positions including baker, sous chef, line cook, food service manager and restaurant manager. Learners cover fundamental and advanced cooking methods, menu development, beverage management, how restaurants run, nutrition, purchasing, controlling costs and supervising staff. A mandatory internship at a hospitality business away from campus gives students a chance to apply what they have practiced. Teaching takes place in an updated kitchen and dining area. Graduates earn sanitation and responsible beverage certificates from the National Restaurant Association. Those credentials point toward bartender licensing, and toward the Wisconsin food manager certification. Anyone with earlier education or work in food service can inquire about credit for prior learning, which could shorten the path.