Culinary Arts Program
Culinary Arts
Program Number: 10-316-1
- Two-year Associate Degree program
- Hospitality Program Cluster
- Center for Business and Applied Arts
- Program offered at the following campuses:
- For information call: (608) 246-6003
About the Program
 View the Culinary Arts Webcast
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.
Graduates of this program typically earn $18,500 to $35,000 per year.
Program outcomes state what a graduate needs to be able to do with the essential knowledge, attitudes, skills, and behaviors acquired in a specific MATC program. The program outcomes communicate expectations to students, as well as other academic institutions and potential employers. The identification and assessment of program outcomes support MATC's efforts in documenting student learning and provide a context for the faculty's academic planning.
Admissions Requirements for All Applications Submitted for the Current Academic Year
A high school diploma or GED is required for admission. A final cumulative grade point average to equate to a C+ average (2.25 GPA) and satisfactory grades in core academic subjects are expected of students entering the program directly from high school. A COMPASS or equivalent assessment test is required prior to registration. Competency in Windows, Internet and basic word processing is necessary for success in this program. Students may take Windows (10-103-134/135), Word–Beginning (10-103-137) and/or Internet Introduction (10-103-146) during the first semester if they do not meet this requirement.
Students must have appropriate competency in math, reading and writing to succeed in this program. If remedial course work is recommended, it is suggested that these courses be completed before beginning the Baking/Pastry Arts program courses.
Potential students must be physically able to lift 50# on a routine basis and stand for a minimum of eight hours per day. They should also have good communication and social skills to be successful in this program.
Career Potential
- Prep Cooks/Cooks:
Prepare various foods such as meats, vegetables, soups and sauces as directed by a chef or kitchen manager.
- Line Cooks:
Are directly involved with on line food preparation.
- Broiler Chefs or Garde Mangers:
Are primarily food preparation people for a particular station in the kitchen.
- Sous Chefs:
Manage or supervise a particular station in the kitchen; are a direct link to kitchen from the executive chef.
- Executive Chefs or Owner/Operators:
Generally supervise all kitchen personnel and coordinate purchase, storage and preparation of all food items.
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