Curriculum for: 10-316-1
 Culinary Arts

The Culinary Arts program combines elements of artistry,
science and business skills to prepare you for an exciting
career in Food Service. You'll study principles of food
preparation, quantity production, equipment layout and
operation management.
Students are involved in preparation and serving experiences
in the food service lab and receive additional opportunities
in catering, ice sculpting and food presentation.
The Culinary Arts program at Blackhawk Technical College has
been honored by the Wisconsin Technical College System
(WTCS) board with the Exemplary Educational Service
Award. The Blackhawk Technical College Culinary Arts
Program is accredited by the American Culinary Federation.

Total Credits in Program (available at BTC):63

835-103 - Student Success
Students should take this course prior to or during the first semester of their program. This is an institutional requirement for all students.

 Note: Semester schedules are displayed in the recommended order of completion. However, classes may be taken in any order, providing course and/or program pre-requisites and co-requisites are satisfied.

First Year, First Semester Curriculum
 Course NumberCourse TitleCredits
 316-103Food Service Industry2
 316-104Food Quantities and Measures1
 316-108Food Science I3
 316-109Quantity Prod Soup,Salad,Dress4
 316-147Food Service Sanitation2
 801-195Written Communication3
 804-123Math w Business Apps3

First Year, Second Semester Curriculum
 Course NumberCourse TitleCredits
 103-128Intro to MS Office Suites2
 316-114Quant Prod Entree,Sauces & Veg4
 316-149Culinary Supervision3
 801-196Oral/Interpersonal Comm3


Second Year, First Semester Curriculum
 Course NumberCourse TitleCredits
 316-107Culinary Internship1
 316-119Baking For Chefs3
 316-125Beverage Management1
 316-164Global Cuisine2
 531-102Emergency Procedure-Work Place1
 809-172Intro to Diversity Studies3
 809-198Intro to Psychology3
Second Year, Second Semester Curriculum
 Course NumberCourse TitleCredits
 102-139Culinary Business Admin3
 316-131Advanced Cuisine2
 316-136Catering/Spec Events/Contr FS2
 316-142Ice Sculpturing/Decorative2
 316-159Food Purchasng,Invent&Cost Ctl2
 316-160Contemporary Stocks & Sauces3
 316-165Contemporary Cuisine3

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