Culinary Management

70-credit Associate of Applied Science Degree

Watch a video about our Culinary Management program.

The Culinary Management program is designed for those who are passionate about food, have a strong sense of business savvy and want to combine the two for a rewarding career in the kitchen management field. In this program, devote more than 1,000 lab hours to learning the latest culinary techniques and trends. Gain practical, hands-on experience in meal planning, preparation, presentation and serving at the on-campus training restaurant, The Classic Room.

  • Prepare for jobs such as sous chef, assistant manager, line cook or kitchen manager.
  • Incoming students may earn credit for prior learning for specific high school food service or related courses.
  • WCTC’s program is accredited and certified by the American Culinary Federation Accrediting Commission.
  • International study tour opportunities and internships are available. In the past, students have traveled to Italy, France, England and Germany.
  • A program-to-program transfer opportunity is available at the New England Culinary Institute. Select program credits may transfer to other institutions.
  • The Hospitality and Culinary Club promotes professionalism among members, develops and uses resources and talents to increase members’ knowledge of the hospitality/culinary industry, and improves human relations through club and industry interaction.
  • Internship experiences provide technical, hands-on learning in real-world settings.
  • Students in the Culinary Management program are required to purchase a knife kit for their studies, which is available at the WCTC Bookstore.
  • Additional specialized certificates in Baking/Pastry and Meeting and Event Planning can be completed and serve as a complement to the Culinary Management degree program.
  • Wages of recent graduates per Graduate Follow-up Report
    • Salary Range: $22,000-$42,000
    • Average Salary: $28,552
    • Median Salary: $27,149
    • Average Entry-Level Salary: $31,241
    • Average Hourly Wage: $13.00
    • Three-year Average Salary: $27,033

Required Courses

First Semester
 Course NumCourse NameCredits
 109-100 Intro to Hospitality Industry2 *
 109-105 Prchsng for Hspitality Indstry2 *
 316-100 Principles of Food Preparation5 *
 316-110 Applied Food Service Sanitatn1 *
 316-115 Culinary Nutrition2 *
 804-123 Math w Business Apps3+*
 
Total Semester Credits
15
  
Second Semester
 Course NumCourse NameCredits
 109-135 Food/Bvrage/Labor Cost Control3 *
 316-101 Garde Manger3 *
 316-107 Baking for Culinary Arts3 *
 317-102 Menu Planning and Design2 *
 801-136 English Composition 13+*
 801-198 Speech3 *
 
Total Semester Credits
17
  
Summer Semester
 Course NumCourse NameCredits
 317-100 Culinary Management Internship3  
 
Total Semester Credits
3
  
Third Semester
 Course NumCourse NameCredits
 109-121 Restaurant Operations Mgmt4 *
 109-125 Hospitality Law & Liability3 *
 316-102 Restaurant Cuisine5 *
 809-172 Intro to Diversity Studies3 *
 809-199 Psychology of Human Relations3 *
 
Total Semester Credits
18
  
Fourth Semester
 Course NumCourse NameCredits
 101-105 Accounting Fundamentals3  
 316-103 Intrnatnl & Regional Cuisine5 *
 317-101 Culinary Suprvision/Leadership3 *
 809-195 Economics3+*
 809-196 Intro to Sociology3+*
 
Total Semester Credits
17
  
+ (Proficiency Exam Available)
* (Prerequisites or substitutes may apply to this class.)

View available courses for this term

View course descriptions of all required courses

Credit Transfer Opportunities

WCTC has agreements with local high schools and various four-year colleges and universities that enable students to transition more seamlessly from high school to WCTC to four-year colleges. Transcripted credit agreements provide high school students the opportunity to take WCTC courses at their high schools. Agreements with four-year colleges enable WCTC graduates in selected programs to transfer credits, often at junior-level standing. Agreements currently in place for this program are listed below.

High School Transfer Opportunities

WCTC Course

WCTC Credits Awarded

109-100 Intro to Hospitality Industry 2
316-104 Intro to Commercial Cooking 3
316-110 Applied Food Service Sanitatn 1
316-115 Culinary Nutrition 2
801-196 Oral/Interpersonal Comm 3
804-123 Math w Business Apps 3
809-172 Intro to Diversity Studies 3
809-196 Intro to Sociology 3

Four Year College Transfer Opportunities

College

Program Name

Credits Awarded

Bellevue UniversityBachelor of Arts, Bachelor of Fine Arts or Bachelor of Scienceup to 69
Cardinal StritchBachelor of Science in Business Administration, Bachelor of Science in Management, Bachelor of Science in Strategic Management of Information Systems, Bachelor of Science in Public Safety Management, Bachelor of Science in Human Service Management70
Concordia UniversityBaccalaureate Degreeup to 80
Franklin UniversityBachelor of Science (various)Junior Standing
New Eng. Culinary InstFood & Beverage Managementjunior status
Ottawa UniversityBachelor of Artsup to 80
Ottawa UniversityBachelor of Arts in Business Administration, Bachelor of Arts in Managementup to 80
Silver Lake CollegeBachelor of Science (various)minimum of 60
U of PhoenixBachelor of Science (various)varies
Upper Iowa UniversityBachelor of Scienceup to 78
UW-Green BayBachelor of Applied Studies OnlineJunior Status
UW-StoutBachelor of Science in Managementup to 69
UW-StoutB.S.Career, Technical Education & Trainingup to 60

UW-System Credit Transfer

If you are interested in attending a UW-campus, you should contact a transfer representative at the campus you plan to attend. You may also check credit transfer agreements between WCTC and the UW System to tell you which specific courses and general education classes may be accepted.

Important Cautionary Note:
This information is intended as a general description. Please verify the availability and details of the program that interests you with the transfer coordinator at the receiving institution.

Meet your Instructor

Program instructor, Jack Birren

Jack Birren

Phone: 262.691.5590

Education

  • Master of Arts in Teaching, Johnson & Wales University

Teaching Philosophy

"Every student is here for a different reason. As a chef instructor, I feel it is my job to find what that reason is and instill in them the passion, dedication and confidence that it will take to get them to reach their goal."

Program instructor, Andrew Tenaglia

Andrew Tenaglia

Phone: 262.691.5590

Education

  • BS, Accounting and Finance, University of Wisconsin–Milwaukee
  • AAS, Milwaukee Area Technical College, Restaurant and Hotel Cookery

Certifications

  • Certified Executive Chef

Teaching Philosophy

"I like to teach through example to the best of each individual’s ability."