Culinary Arts - Madison Area Technical College

Culinary Arts from Madison Area Technical College is a Campus Associate Food degree that prepares you for a Vocational Programs career. About: The Culinary Arts Program is for individuals interested in pursuing a career within the hospitality field in mid-management positions in food preparation and service areas. This program is accredited by the American Culinary Federation Educational Institute. Statistics show that the food service industry is America's #1 retail employer. An education in Culinary Arts at MATC offers you unparalleled opportunity in an industry that generates $399 billion in annual sales in the United States. According to the National Restaurant Association (NRA), 11.3 million people are employed in food service-related businesses making it the largest retail employer in the country and second in overall employees only to the federal government. Culinary Arts Program alumni hold many key positions throughout the region such as purchasing agents, general managers and executive chefs . In fact, our graduates typically receive on average 5 to 10 job offers from local industry. Many go on to become educators or to own their own businesses. Program Outcomes: 1. Work collaboratively with colleagues to accomplish mission, goals, and objectives. 2. Utilize knife skills to meet industry standards. 3. Be aware of historical professional cooking structure. 4. Be aware of contemporary professional cooking structure. 5. Be proficient in professional cooking techniques. 6. Demonstrate appropriate work ethic through proper conduct and dress. 7. Recognize divergent food cultures. 8. Practice proper state and federal sanitation guidelines. 9. Produce food products in a timely fashion. 10. Perform math functions effectively as it applies to food recipes and formulas. 11. Apply communication skills both in written, electronic, and verbal formats. 12. Be guided by a set of professional ethics, based on the knowledge and understanding of the professional codes such as the American Culinary federation. 13. Demonstrate a commitment to continued professional growth. 14. Respect the importance of diversity in the broadest sense related to food, culture and people. 15. Exhibit interpersonal skills and respect in the treatment of colleagues and patrons. Culinary Arts and Baking/Pastry Arts Programs will monitor achievement of these outcomes through a variety of mechanisms, such as coursework, comprehensive examinations, portfolios, exit interviews, and surveys of graduates and employers. View more details on Madison Area Technical College . Ask your questions and apply online for this program or find other related Food courses.