Culinary Specialist Technical Diploma

Employment Potential

A graduate of this program will have the potential for employment in the following areas:

• Sous Chef
• Banquet Chef
• Pastry Chef
• Food Production Manager
• Purchasing Manager
• Institutional Food Service
• Contract Food Service
• Restaurant Owner or Manager
• Personal Chef

Requirements for Program Entry

• Completed application.
• High school transcript or equivalent. For a list of equivalents, go to www.nwtc.edu/gettingstarted.
• To be admitted to this program, learners must achieve a prior cumulative high school or college grade point average of 2.6 or higher OR a satisfactory academic skills assessment score. College grade point average must be based on 15 credits or more. To learn more about starting this program, please contact an academic advisor at (920) 498-5444 or (888) 385-6982.

Curriculum

Curriculum: Students following the study plan below will complete the Culinary Specialist technical diploma in the number of semesters shown.

First Semester

10-316-118

Principles of Sanitation

1

10-316-118 PRINCIPLES OF SANITATION ...food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).

Course Typically Offered: Fall/Spring

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10-804-301

Vocational Math A

1

Credit for Prior Learning Available »

10-804-301 VOCATIONAL MATH A ...This course provides the opportunity for the learner to develop the knowledge and skills to apply the concepts of whole numbers, fractions, decimals, measurement, proportions, and percent to their career. No prerequisites needed.

Course Typically Offered: Summer/Fall/Spring

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10-316-120

Culinary Baking Fundamentals

2

10-316-120 CULINARY BAKING FUNDAMENTALS ...understand basic baking principles and develop knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how different types of bakery products are classified and ingredient cost-outs are calculated. (Prerequisite: Acceptance in Culinary Specialist technical diploma)

Course Typically Offered: Fall/Spring

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10-316-121

Culinary Baking Application

3

10-316-121 CULINARY BAKING APPLICATION ...understand the baking process including the pastry department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-316-118, Principles of Sanitation; 10-316-120, Culinary Baking Fundamentals)

Course Typically Offered: Fall/Spring

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10-890-101

College 101

1

Credit for Prior Learning Available »

10-890-101 COLLEGE 101 ...Students will utilize digital tools and resources to assess, explore, practice, apply, and evaluate both employability and learning skills. By establishing NWTC cultural values as hallmarks of success in academic, career, and personal settings the course encourages reflective, personalized development of a growth mindset and emphasizes the importance of making wise choices. To maximize the return on investment, students should take this course in their first semester as it identifies key expectations (hidden rules) of higher learning and professional employment.

Course Typically Offered: Summer/Fall/J-Session/Spring

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10-316-119

Food Theory

3

10-316-119 FOOD THEORY ...develop the knowledge, skills and understanding of food preparation in commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma)

Course Typically Offered: Fall/Spring

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10-316-122

Professional Cooking 1

3

10-316-122 PROFESSIONAL COOKING 1 ...basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Corequisites: 10-316-119, Food Theory)

Course Typically Offered: Fall/Spring

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10-316-130

Culinary Baking Application 2

3

10-316-130 CULINARY BAKING APPLICATION 2 ...understand the advanced baking process including the pastry department. Develop advanced skills in baking principles through hands-on application. (Prerequisite: 10-316-121, Culinary Baking Application 1)

Course Typically Offered: Fall/Spring

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Semester Total

17

Second Semester

10-316-124

Professional Cooking 2

3

10-316-124 PROFESSIONAL COOKING 2 ...advanced skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, Mise en place, sauce production and starch cookery. (Prerequisite: 10-316-122, Professional Cooking 1)

Course Typically Offered: Fall/Spring

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10-316-128

Nutrition

1

10-316-128 NUTRITION ...focuses on the major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) in the planning of well-balanced diets and the nutritional analysis of well-balanced diets. (Prerequisite: Acceptance in Culinary Specialist technical diploma)

Course Typically Offered: Fall/Spring

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10-109-168

Restaurant Management

3

Credit for Prior Learning Available »

10-109-168 RESTAURANT MANAGEMENT ...food/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.

Course Typically Offered: Fall/Spring

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10-316-131

Short Order Cooking

3

10-316-131 SHORT ORDER COOKING ...hands-on experience in short order techniques using various methods to prepare breakfast items. Lunch cooking utilizes fryers, grills, and ovens. Service experience includes line work and practical applications of salads, salad dressings, and greens. Menu planning is presented. (Prerequisite: 10-316-124, Professional Cooking 2)

Course Typically Offered: Fall/Spring

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10-316-126

Catering

2

10-316-126 CATERING ...an overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree).

Course Typically Offered: Fall/Spring

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Semester Total

12

Total Credits

29

Curriculum Note: The credit for 10-890-101, College 101 is an Institutional Requirement for graduation. Consequently, it is not part of the program requirements, but must be passed with a C or better.

Students selecting the Math Reasoning option may also need to complete an Arithmetic Assessment.

Program Outcomes

• Apply principles of safety and sanitation in food service operations.
• Apply basic principles of nutrition.
• Demonstrate basic culinary skills.
• Assist in food service management.
• Plan menus.
• Explore food service financial information.

Industry Credentials

National Restaurant Association Certification. The course includes National Restaurant Association Certifications as well as the CESIM Hospitality Simulation.

Note

• The Culinary Specialist program students are required to order and prepay for two sets of personalized chef uniforms and one pair of kitchen safe shoes three weeks prior to the beginning of classes. These supplies are approximately $200. Students accepted to the program will receive details through their NWTC e-mail account on how to order these supplies.

Study Abroad Opportunities

The International Programs staff continually seeks opportunities for students to travel abroad for educational experiences that may be offered in association with program courses. To find out more about which of your program courses may offer an opportunity during this academic year, contact your academic advisor or visit nwtc.edu/studyabroad.