Associate of Applied Science Degree
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 and uniform 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
- Three-year Avg. Salary for Full-time Related Employment: $28,803
Program Code 10-317-1
In traditional option programs, students register for and take a set number of courses each semester, usually five or six. Classes are scheduled throughout the day, and sometimes at night or on weekends, and completed in a conventional manner - two semesters each year.
Generally, most courses are taken on campus in a traditional face-to-face classroom setting. Many students who opt for the traditional college option are those who recently completed high school and those who do not hold full-time jobs.
Completing degree and diploma programs in a traditional manner generally takes one to two years, depending on number of credits and type of program; other completion option programs may be structured differently.
* (Prerequisites or substitutes may apply to this class.)
View course descriptions of all required courses
View course descriptions of all required courses
Pathway programs provide a progressive educational process. The pathway is structured so certificates can be taken one at a time, ladder into one another, and build toward longer-term credentials such as a technical diploma or associate degree. These additional skills then allow the student career advancement opportunities and higher earning potential.
Courses offered within a given pathway can be offered in more than one certificate; however, the specific course needs to be taken only once along the pathway as it leads to the diploma. For example: if a course is offered in the second certificate and also offered in the diploma, taking the course in the certificate eliminates the need to take it in the diploma.
Pathway courses shown in gray indicate a course that has been offered in a previous certificate listing.
Food Service Production (35 credits)
Culinary Management (69 credits)
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 Credits Awarded
Four Year College Transfer Opportunities
|Bellevue University||Bachelor of Arts, Bachelor of Fine Arts or Bachelor of Science||up to 69|
|Cardinal Stritch||Bachelor of Science Hospitality Management||full program|
|Cardinal Stritch||Any Bachelor Degree in the College of Business and Management||full program|
|Colorado State University-Global Campus||Bachelor of Science in Business Management||64|
|Concordia University||Any Bachelors||full program|
|Franklin University||Bachelor of Science (various)||Junior Standing|
|Mount Mary University||Bachelor Degree||Junior Standing|
|New Eng. Culinary Inst||Bachelor of Arts in Food & Beverage Management||junior status|
|New Eng. Culinary Inst||Bachelor of Arts in Culinary Arts||junior status|
|New Eng. Culinary Inst||Bachelor of Arts in Food and Beverage Business Management||junior status|
|Ottawa University||Bachelor of Arts or Sciences||up to 80|
|Silver Lake College||Bachelor of Science (various)||minimum of 60|
|U of Phoenix||Bachelor of Science (various)||varies|
|Upper Iowa University||Bachelor of Science||up to 78|
|UW-Green Bay||Bachelor of Applied Studies Online||Junior Status|
|UW-Oshkosh||Bachelor of Applied Studies: Leadership and Organizational Studies||full program|
|UW-Stout||Bachelor of Science in Management||up to 69|
|UW-Stout||B.S.Career, Technical Education & Training||up to 60|
|UW-Waukesha||Bachelor of Applied Arts and Sciences (BAAS)||60-Junior Standing|
|Wisconsin Lutheran College||Bachelor of Science in Business Management & Leadership||50-70|
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
- Master of Arts in Teaching, Johnson & Wales University
"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."
- BS, Accounting and Finance, University of Wisconsin–Milwaukee
- AAS, Milwaukee Area Technical College, Restaurant and Hotel Cookery
- Certified Executive Chef
"I like to teach through example to the best of each individual’s ability."