AA/AS in Culinary Arts and Related Services

The Culinary Arts associate degree trains students for kitchens, bakeries and food companies. Moraine Park teaches every stage of food preparation and production in culinary labs at the Fond du Lac campus. Baking is part of the curriculum, with students making artisan breads, breakfast pastries and restaurant desserts. Classes also address customer service, sanitation, safety and restaurant management, so graduates understand both the cooking and the business side. Practical experience comes from Park Terrace, a restaurant that students help run as a learning environment. There they build menus, plan table layouts, write management plans and oversee production in a working dining room. Career paths named by the college include corporate chef, research and development, artisan baker and pastry chef. The program runs two years.