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Program Overview
The Culinary Production Specialist program at Madison College will help you develop the skills necessary to pursue a career in the food-service industry within restaurants, bakeries, catering services, delis, hotels, resorts, healthcare facilities, and schools.
Statistics show that the foodservice industry is America’s #1 retail employer. There is an increasing need for well-trained food service personnel for restaurants, catering enterprises, healthcare facilities, and other institutional food service establishments in Wisconsin and throughout the nation.
Program Details
Students in the Culinary Production Specialist program can attend full or part-time.
Culinary Production Specialist classes may be offered at these Madison College campuses:
- Madison - Truax
Careers
Prospective employers throughout Madison consider Madison College Culinary Production Specialist graduates top candidates. Graduates from this one-year technical diploma are ready for a range of professional positions in the field of culinary arts, including:
- Prep Cooks/Cooks
- Line Cooks
- Broiler Chefs or Garde Managers
- Sous Chefs
- Executive Chefs or Owner/Operators
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Program Courses
Here's a sample course sequence that shows how classes for full-time students are typically organized by semester.
Once you're admitted, your full curriculum and sequence—including any pre-requisites—is defined in your Degree Progress Report.
Prior to Start of Program10-316-101Principles of Sanitation
Covers food service sanitation principles and the role of food service personnel in the prevention of contamination and food borne illness. Certification through the National Restaurant Association Educational Foundation is a requirement for completion and can be used to apply for state certification.1 creditFirst Semester10-801-195Written Communication
Develops workplace writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on workplace subject matter and content.3 credits10-316-106Food Theory
This course provides the opportunity for the learner to develop the knowledge, skills, and understanding of food preparation in commercial kitchens that will enhance their careers.2 credits10-316-110Culinary Baking
Provide students a foundation on baking principles, ingredients used in production baking and their cost-outs, and different types of bakery products. Students will demonstrate knowledge through hands-on application in a modern baking lab.3 credits10-316-111Professional Cooking 1: Fundamentals
Students will learn basic skill sets and foundation block of professional cooking in a practical environment. The class develops foundation skills that are used in every kitchen. Emphasis of the class is: sanitation, knife skills, heat transfer, protein cooking, working in teams, Mise en place, sauce production and starch cookery.4 creditsSecond Semester10-804-123Math with Business Applications
This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.3 credits10-316-121Professional Cooking 2: Technique Building
This lab course emphasizes the demands of running a kitchen, developing quality products, and sticking to details. Students will elevate their skills in heat transfer, sanitation, critical thinking, team work, and sauce production.4 credits10-316-133Garde Manger
Through independent and group projects, students will solidify their understanding of Garde Manger principles and explore the intricacies of the cold kitchen. Students will gain hands-on experience in essential techniques in cold foods stations including sandwiches, salad dressings, pickles, and charcuterie.2 credits10-316-139Catering
This course provides a comprehensive overview of off-premises catering, equipping students with the knowledge and skills necessary to successfully plan and execute small and large-scale events. Topics include menu design, food production, venue selection, rental coordination, beverage planning, labor management, and contract negotiation. In their final project, students will apply their knowledge and skill by planning and coordinating a real-world off-premises catered event.2 credits10-316-152Nutrition
Provides information about nutrition as it applies to the food service industry. The six classes of nutrients are discussed as well as the latest guidelines set forth by governmental agencies and health organizations. Students learn about healthful cooking methods needed to modify and create menus for specific health concerns. The role of diet in disease prevention also is discussed.1 creditThird/Summer Semester10-316-194Culinary Internship
The internship is designed to provide students with an opportunity to relate current educational material from the college classroom to practical experience under the direction of professionals in extended work assignments.2 credits -
How to Apply
Earning a degree is a great way to advance your career development opportunities, so apply today!
If you are an international student and want to apply to Madison College, or transfer your F-1 student visa here, check program availability and then complete the International Admission Process.
Apply Now - Limited Seats Available!
This program has limited capacity and may reach maximum enrollment quickly. Applying to the Pre-Culinary Production Specialist program early gives you the best chance of securing a spot.
To enroll in program courses, students must first meet academic preparedness requirements and complete the declaration process.
- Program capacity: 48 spots every Fall. It shares this capacity with other programs that have a similar curriculum.
- Estimated Wait Time: No estimated wait time between when students are core ready and when they become eligible to enroll in program classes. This timeline may vary depending on how many students complete the declaration process each semester.
Submitting your application now ensures you're considered as soon as space becomes available. If the program reaches capacity, a waiting list will be used to manage additional qualified applicants.
Before applying, be sure to:
- Review the admission requirements for deadlines, materials, and requirements
- Review the After You Apply section on this page
Application Dates
Fall 2027
- Application available on October 15, 2026
- Application completion deadline is August 15, 2027
Admission Requirements
1. Admission Application
The online application allows you to save your work as you complete it and ensures fast, secure delivery to our office.
2. Education Completion
Submit official transcripts from the institutions you attended that indicate one of the following:
- High school completion (current high school seniors may submit an in-progress transcript)
- GED/HSED completion
- College transcript or Madison College experience showing:
- Completion of an associate degree or higher, or
- At least 30 credits completed with a minimum GPA of 2.0 on a 4-point scale
- The credits must be completed at a single college and cannot be combined with other transcripts
- Any transfer credit listed on a transcript does not count toward the 30-credit minimum
- Credits completed at Madison College are evaluated and do not require a transcript
All high school and/or college transcripts are recommended to be submitted for Credit for Prior Learning evaluation.
Additional Notes
Students are required to meet the current admission requirements, academic preparedness requirements, and complete the declaration process. Requirements are subject to change based on updates to accreditation requirements or Madison College program assessment data.
Questions?
Contact Enrollment Services at EnrollmentServices@madisoncollege.edu or 608.246.6210.
Get Started!
Apply to Madison College and take the first step towards your Culinary Production Specialist career.
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After You Apply
Academic Preparedness Requirements
This program has academic preparedness requirements that must be completed before beginning core classes. Requirements for this program are listed below and are subject to change. Run a personalized report in your student account to confirm which requirements are complete, which are still outstanding, and how requirements may be satisfied.
When you’ve completed all academic preparedness requirements, you will submit the declaration form to confirm that you are ready to enter core program classes. These steps are part of the declaration process.
Student Report
- Pre-core students admitted prior to Fall 2027: Run your Degree Progress Report in your Student Center in PeopleSoft.
- Pre-core students admitted for Fall 2027 and later: Academic preparedness requirements will be available in your Academic Progress Report in Workday. Access will be available beginning March 2027.
Course Requirement
Complete and pass Principles of Sanitation, an orientation course covering food service sanitation principles and the role of food service personnel in the prevention of contamination and food-borne illness. Space is limited and available on a first come, first served basis. Students who already have ServSafe Food Protection Manager certification may be eligible to earn credit for prior learning.
Questions?
Contact Enrollment Services at EnrollmentServices@madisoncollege.edu or 608.246.6210.
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Career Outcomes
After completing the Culinary Production Specialist program at Madison Area Technical College, you will be able to:
- 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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Graduate Summary
Graduate Report Summary Overview
2023 2024 2025 Number of Program Graduates 8 13 9 Number of Surveys Sent 8 13 9 Number of Surveys Returned 8 12 8 Percent of Surveys Returned Available for Employment 7 6 4 Percent Available for Employment 87.5% 50.0% 50.0% Not in Labor Market Percent Not in Labor Market 12.5% 50.0% 50.0% Available for Employment
2023 2024 2025 Graduates Employed 7 6 4 Percent of Graduates Employed 100.0% 100.0% 100.0% Employed in Related Occupation 5 6 4 Percent Employed in Related Occupation 71.4% 100.0% 100.0% Employed in Unrelated Occupation 2 0 0 Percent Employed in Unrelated Occupation 28.6% 0.0% 0.0% Employed - No Response 0 0 0 Percent Employed - No Response 0.0% 0.0% 0.0% Seeking Employment 0 0 0 Percent Seeking Employment 0.0% 0.0% 0.0% Reaction To Training at Madison College
2023 2024 2025 Student satisfaction Mean (Out of 4) 3.6 3.6 3.7 Number of Satisfaction Responses 8 7 6 Very Satisfied (4) 5 4 4 Percent Very Satisfied 62.5% 57.1% 66.7% Satisfied (3) 3 3 2 Percent Satisfied 37.5% 42.9% 33.3% Unsatisfied (2) 0 0 0 Percent Unsatisfied 0.0% 0.0% 0.0% Very Unsatisfied (1) Percent Very Unsatisfied 0.0% 0.0% 0.0% Primary Reason for Attending Madison College
2023 2024 2025 Number of Primary Reason Responses 8 12 8 Preparation for Getting a Job 4 4 3 Percent Preparation for Getting a Job 50.0% 33.3% 37.5% Career Change 0 0 0 Percent Career Change 0.0% 0.0% 0.0% Improvement of Existing Skills 2 1 2 Percent Improvement of Existing Skills 25.0% 8.3% 25.0% Preparation for Further Education 1 5 2 Percent Preparation for Further Education 12.5% 41.7% 25.0% Personal Interest 1 2 1 Percent Personal Interest 12.5% 16.7% 12.5% Other 0 0 0 Percent Other 0.0% 0.0% 0.0% When Employment was Obtained
2023 2024 2025 Number of When Employment Obtained Responses 7 6 4 Before Enrollment 1 1 1 Percent Before Enrollment 14.3% 16.7% 25.0% While Attending the College 5 3 2 Percent While Attending the College 71.4% 50.0% 50.0% After Training at the College 1 2 1 Percent After Training at the College 14.3% 33.3% 25.0% Location of Employment (related and unrelated)
2023 2024 2025 Number of Employment Location Responses 7 6 4 In College District 7 6 3 Percent In College District 100.0% 100.0% 75.0% In Wisconsin, Not in District 0 0 0 Percent of In Wisconsin 0.0% 0.0% 0.0% Outside of Wisconsin 0 0 1 Percent Outside Wisconsin 0.0% 0.0% 25.0% Employer Location Unknown 0 0 0 Percent Location Unknown 0.0% 0.0% 0.0% Salary Trend 2023 2024 2025 Full Time Employment (Related Job) Full Time Salary Count 5 5 3 Average Monthly Wage $3,833 $3,522 $4,664 Average Hourly Wage $22.29 $20.48 $27.12 Average Work Hours per Week 40.6 45.4 41.0 Part Time Employment (Related Job) Part Time Salary Count 1 1 Average Hourly Wage $14.90 $21.00 Average Work Hours per Week 20.0 21.0 -
Graduate Employers
Graduate Employers for academic year: 2025 Employer(s) Job Title City* State** Positions Dahmen's at Hawks Landing Restaurant Lead Line Cook Verona Marriott Marquis Hotel Lead Cook Chicago IL Monona Grove School District Food Service Operator Monona Prairie Ridge Health Sous Chef Columbus * - Only cities outside of Madison will display.
** - Only states outside of Wisconsin will display.
*** - If you have a position to post, please contact Career and Employment Services at jobpostings@madisoncollege.edu
