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Program Overview
The Culinary Arts associate degree program at Madison College offers you the opportunity to learn an industry that produces $400 billion in annual sales in the United States. This program holds the key to landing positions as purchasing agents, general managers and executive chefs.
Program Details
Students in the Culinary program can attend full or part-time.
Culinary Arts degree classes are offered at the Madison College Truax campus
Culinary Arts Careers
Prospective employers throughout Madison consider Madison College Culinary Arts graduates top candidates. Associate degree graduates 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
Culinary Art Video
Learn how the Madison College Culinary Arts program prepares students for success from director Paul Short.
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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 Program:10-316-101Principles 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 creditOR ServSafe Certification1 creditFirst Semester10-316-106Food 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 credits10-801-195Written 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 creditsSecond Semester10-316-121Professional 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 credit10-804-123Math 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 credits10-801-196Oral/Interpersonal Communication
Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.3 creditsThird (Summer) Term10-316-194Culinary 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 creditsFourth Semester10-316-120Professional Cooking 3: Restaurant Service
Students learn, develop, and apply domestic and ethnic cooking techniques in a simulated restaurant environment common in full-service restaurants. Students will also learn to care for their on-premises environment.4 credits10-316-136Culinary Cost and Revenue Management
Gain essential skills for managing costs and revenue in the culinary industry. Explore key components of cost control including purchasing, receiving, inventory, production, and waste reduction. Learn strategies for portion control, labor cost management, forecasting, scheduling, and safeguarding revenue.2 credits10-316-132Restaurant Operations 1
Students will learn skills on providing high quality service to guests and the fundamental techniques of table service. Students will also gain insight on entering guest orders and interacting with the kitchen staff. They will be provided with management opportunities that will require critical thinking and decision making.2 credits10-316-158Food Purchasing Analysis
This course provides a comprehensive understanding of food and beverage purchasing for food service establishments, focusing on optimizing costs and maximizing profitability. By mastering these essential skills, students will be able to make informed decisions that positively impact the bottom line of any food service operation.1 credit10-101-106Accounting Fundamentals
Surveys accounting principles and practices with an emphasis on interpretation, rather than preparation, of financial statements. Presents basic business terminology, cash basis and accrual basis accounting, ratio analysis, payroll, and budgeting. This class is not for students majoring in accounting.3 credits10-809-197Contemporary American Society
This is an interdisciplinary course covering issues that illustrate how our traditional institutions (such as family, education, media, the workplace, the economy and government) are being changed by global political, demographic, multicultural and technological trends. By exploring contemporary issues, students expand their use of critical-thinking skills.3 creditsElective2 creditsFifth Semester10-109-125Hospitality Leadership
Introduces theories, principles and practical application of management skills in the hospitality and tourism industry. Students analyze their current skills and develop a personal management philosophy appropriate to the service industry.3 credits10-316-130Professional Cooking 4: Kitchen Management
Students will focus on presentation, flavors, and time management while adhering to industry standards to prepare high-end foods. Students will practice their skills a real-world working environment while also focusing on care of the lab environment.4 credits10-316-135Restaurant Operations 2
This course focuses on the art of hospitality and service excellence. Students will develop leadership skills, coach and mentor staff, and master the fundamentals of table service. Through hands-on experience in a live restaurant, students will gain confidence, enhance communication skills, and make critical decisions to ensure guest satisfaction.2 credits10-316-140Menu Planning
This course provides the fundamentals of menu planning. Topics include menu trends, the market survey, nutrition, menu planning, foodservice menus, yield tests, standard recipes, recipe costing, menu development and design, sale history, merchandising, and equipment analysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu.1 credit10-809-199Psychology of Human Relations
This course explores the relationship between general psychological principles and our everyday lives. Students are given the opportunity to achieve a deepened sense of awareness of themselves and others. This understanding is applied to human relations at home and on the job.3 creditsElective1 creditRecommended Electives10-316-178Regional Cuisine and Culture
This course explores the diverse culinary landscape of the United States, highlighting the rich history and cultural significance of American regional cuisine. Students will prepare iconic dishes from around the country and experiment with modern interpretations of classic recipes. This course offers a comprehensive understanding of American foodways and the culinary techniques that define them.2 credits10-316-189Breakfast Cookery
This course focuses on classic American breakfast dishes that emphasizes speed, efficiency, and customer satisfaction in a fast-paced, high-volume environment. Students will gain hands-on experience in a simulated diner setting through daily specials. Students will explore diverse breakfast offerings from home and around the world.1 credit -
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 Arts 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 Arts 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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Transfer Opportunities
UW System Schools
The terms of the B.S in Leadership & Org Studies agreement are limited to students who complete selective A.A.S or A.A.A. degrees and are admitted to the Organizational Studies emphasis at UW-Oshkosh. Students must have a cumulative GPA of 2.5 or higherWisconsin Private Schools
Student who earn an Associate Degree from Madison College can transfer a minimum of 60 credits and a maximum of 72 credits to Lakeland College to be applied to the requirements of the Bachelor of Arts or Bachelor of Sciences degree.Completion of an A.A.S. Degree at Madison College after 2018, and meeting admission requirements for the Rader School of Business (RSOB) at the Milwaukee School of Engineering (MSOE) can earn a B.B.A degree in Technical Sales at MSOE.Out-of-State Schools
Franklin University will guarantee acceptance of Madison College graduates with an AA, AS, or AAS. Madison College graduates will have junior standing at Franklin University and may transfer up to 94 additional credits toward their baccalaureate degree. -
Career Outcomes
After completing the Culinary Arts program at Madison Area Technical College, you will be able to:
- Apply principles of safety and sanitation in food service operations.
- Apply principles of nutrition.
- Demonstrate culinary skills.
- Manage food service operations.
- Plan menus.
- Analyze food service financial information.
- Relate food service operations to sustainability.
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Graduate Summary
Graduate Report Summary Overview
2023 2024 2025 Number of Program Graduates 10 10 10 Number of Surveys Sent 10 10 10 Number of Surveys Returned 8 5 6 Percent of Surveys Returned Available for Employment 7 4 5 Percent Available for Employment 87.5% 80.0% 83.3% Not in Labor Market Percent Not in Labor Market 12.5% 0.0% 16.7% Available for Employment
2023 2024 2025 Graduates Employed 7 4 5 Percent of Graduates Employed 100.0% 100.0% 100.0% Employed in Related Occupation 6 4 5 Percent Employed in Related Occupation 85.7% 100.0% 100.0% Employed in Unrelated Occupation 1 0 0 Percent Employed in Unrelated Occupation 14.3% 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 3.5 3.7 Number of Satisfaction Responses 8 4 6 Very Satisfied (4) 5 2 4 Percent Very Satisfied 62.5% 50.0% 66.7% Satisfied (3) 3 2 2 Percent Satisfied 37.5% 50.0% 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 4 6 Preparation for Getting a Job 5 2 2 Percent Preparation for Getting a Job 62.5% 50.0% 33.3% Career Change 0 2 1 Percent Career Change 0.0% 50.0% 16.7% Improvement of Existing Skills 2 0 1 Percent Improvement of Existing Skills 25.0% 0.0% 16.7% Preparation for Further Education 1 0 1 Percent Preparation for Further Education 12.5% 0.0% 16.7% Personal Interest 0 0 1 Percent Personal Interest 0.0% 0.0% 16.7% 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 4 5 Before Enrollment 1 0 2 Percent Before Enrollment 14.3% 0.0% 40.0% While Attending the College 4 1 0 Percent While Attending the College 57.1% 25.0% 0.0% After Training at the College 2 3 3 Percent After Training at the College 28.6% 75.0% 60.0% Location of Employment (related and unrelated)
2023 2024 2025 Number of Employment Location Responses 7 5 5 In College District 6 3 3 Percent In College District 85.7% 60.0% 60.0% In Wisconsin, Not in District 0 0 1 Percent of In Wisconsin 0.0% 0.0% 20.0% Outside of Wisconsin 1 1 1 Percent Outside Wisconsin 14.3% 20.0% 20.0% Employer Location Unknown 0 1 0 Percent Location Unknown 0.0% 20.0% 0.0% Salary Trend 2023 2024 2025 Full Time Employment (Related Job) Full Time Salary Count 6 4 3 Average Monthly Wage $3,682 $3,845 $4,443 Average Hourly Wage $21.40 $22.35 $25.83 Average Work Hours per Week 40.5 43.8 42.5 Part Time Employment (Related Job) Part Time Salary Count 1 Average Hourly Wage $18.50 Average Work Hours per Week 30.0 -
Graduate Employers
Graduate Employers for academic year: 2025 Employer(s) Job Title City* State** Positions Dimensions Living Stoughton Cook Stoughton Marriott Marquis Hotel Lead Cook Chicago IL Molten Monkey Cook/Baker Prairie Ridge Health Sous Chef Columbus Riley Bar And Burger Cook Milwaukee * - 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
