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Academics & Training / Programs & Degrees / Fields of Interest / Business / Culinary Specialist

Culinary Specialist Technical Diploma

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Culinary students prepare food in the lab
Your culinary career starts here. 

Program Code: 313162

If you’d like to turn your passion for cooking into a creative and rewarding career, you could be a great fit for the Culinary Specialist program. Grads will be prepared for employment in the food service industry through training and practical experience in food preparation, sanitation, nutrition, marketing, dining trends, catering, management and work ethics. Plus, grads will possess a working knowledge of culinary vocabulary, the ability to work as members of a team and the confidence to operate in a variety of fast-paced environments. The program includes testing for the National Restaurant Association Certification.

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Program Costs & Financial Aid

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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

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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.

Program Availability

FULL TIME Spring 2021 Summer 2021 Fall 2021
Green Bay
Accepting
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Accepting
Marinette
Unavailable
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Unavailable
Sturgeon Bay
Unavailable
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Unavailable
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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 ...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).
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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.
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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)
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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: 10-316-120, Culinary Baking Fundamentals)
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Credit for Prior LearningCredit 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.
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10-316-119 FOOD THEORY ...develop the knowledge, skills and understanding of food preparation in commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma)
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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: 10-316-118, Principles of Sanitation; 10-316-119, Food Theory)
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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)
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SEMESTER TOTAL
17
SECOND SEMESTER
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, ovens and steamers. Service experience includes line work and practical applications of salads, salad dressings, and greens. Menu planning is presented.
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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)
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Credit for Prior LearningCredit 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.
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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)
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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).
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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.

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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.

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8 week icon

8-Week Advantage

This program will transition to 8–week courses in Fall of 2020.

Average Starting Salary:

$24,958.00

FT Median Annual Wage - Learn more »

Graduate Employment

With 50% Employed in Field

Gainful Employment Disclosure

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