- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Culinary Skills Essentials
Issued by
Milwaukee Area Technical College
Demonstrated knowledge & understanding of basic fundamentals of food preparation, food safety, current food trends in the food service industry as well the history of culinary arts.
- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Skills
- Build A Web-based Portfolio. (Linkedln)
- Demonstrate Basic Cooking Principles & Safety Principles In A Professional Kitchen.
- Demonstrate Professionalism. (uniform-- Personal Hygiene-- Attendance)
- Demonstrate Proficiency In Breakfast Cookery Products.
- Demonstrate Proficiency In Knife Skills.
- Demonstrate Proficiency In The Preparation Of Vegetables-potatoes-rice/grains & Pastas
- Describe Current Food Trends In The Food Service Industry.
- Describe The History Of Culinary Arts.
- Describe The Process Of Obtaining A Job In The Food Service & Hospitality Industries.
- Identify & Understand Recipe Components.
- Mastery Of Food Safety & Sanitation Procedures: (ServSafe Certification) (75% On Exam)
- Understand And Demonstrate Mise En place/Culinary Fundamentals Techniques.
- Understanding Of Basic Principles Of Food Science In Cooking & Building Flavor.
Earning Criteria
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Completion of CULART-100- Introduction to the Food Service & Hospitality Industry. A 1-credit college-level course.
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Completion of CULART-116- Mise en place/Culinary Fundamentals. A 2-credit college-level course.
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Completion of CULMGT-112- Food Service Sanitation. A 2-credits college-level course.
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Completion of CULART-128- Vegetables, Starches & Grains. A 1-credit college-level course.
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All badge costs are paid via tuition associated with courses within the badge. Badges are issued to those who complete these courses with a letter grade of C or better.