Food Service student in a kitchen.

Culinary Management

Associate of Applied Science Degree

Watch a video about our Culinary Management program.

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

Required Courses

Traditional Option

Pathway Option

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.

+ (Proficiency Exam Available)
* (Prerequisites or substitutes may apply to this class.)

View available courses for this term

View course descriptions of all required courses

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 Course

WCTC Credits Awarded

316-107 3
316-110 1
316-115 2
804-123 3
809-172 3
809-196 3

Four Year College Transfer Opportunities


Program Name

Credits Awarded

Bellevue UniversityBachelor of Arts, Bachelor of Fine Arts or Bachelor of Scienceup to 69
Cardinal StritchBachelor of Science Hospitality Managementfull program
Cardinal StritchAny Bachelor Degree in the College of Business and Managementfull program
Colorado State University-Global CampusBachelor of Science in Business Management64
Concordia UniversityAny Bachelorsfull program
Franklin UniversityBachelor of Science (various)Junior Standing
Mount Mary UniversityBachelor DegreeJunior Standing
New Eng. Culinary InstBachelor of Arts in Food & Beverage Managementjunior status
New Eng. Culinary InstBachelor of Arts in Culinary Artsjunior status
New Eng. Culinary InstBachelor of Arts in Food and Beverage Business Managementjunior status
Ottawa UniversityBachelor of Arts or Sciencesup to 80
Silver Lake CollegeBachelor of Science (various)minimum of 60
U of PhoenixBachelor of Science (various)varies
Upper Iowa UniversityBachelor of Scienceup to 78
UW-Green BayBachelor of Applied Studies OnlineJunior Status
UW-OshkoshBachelor of Applied Studies: Leadership and Organizational Studiesfull program
UW-StoutBachelor of Science in Managementup to 69
UW-StoutB.S.Career, Technical Education & Trainingup to 60
UW-WaukeshaBachelor of Applied Arts and Sciences (BAAS)60-Junior Standing
Wisconsin Lutheran CollegeBachelor of Science in Business Management & Leadership50-70

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

Program instructor, Jack Birren

Jack Birren

Phone: 262.691.5590


  • Master of Arts in Teaching, Johnson & Wales University

Teaching Philosophy

"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."

Program instructor, Andrew Tenaglia

Andrew Tenaglia

Phone: 262.691.5590


  • BS, Accounting and Finance, University of Wisconsin–Milwaukee
  • AAS, Milwaukee Area Technical College, Restaurant and Hotel Cookery


  • Certified Executive Chef

Teaching Philosophy

"I like to teach through example to the best of each individual’s ability."