through their NWTC e-mail account on how to order these
supplies.
• 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 nancial information.
• Completed application.
• High school transcript or equivalent. For a list of equivalents,
go to www.nwtc.edu/gettingstarted.
• To be admitted to this program, learners must achieve a
prior cumulative high school or college grade point average
of 2.6 or higher OR a satisfactory academic skills assessment
score. College grade point average must be based on 15
credits or more. To learn more about starting this program,
please contact an academic advisor at (920) 498-5444 or
(888) 385-6982.
Curriculum
Students following the study plan below will complete
the Culinary Specialist technical diploma in the
number of semesters shown.
FIRST SEMESTER
10-890-101 College 101 1
10-316-118 Principles of Sanitation 1
10-316-119 Food Theory 3
10-316-120 Culinary Baking Fundamentals 2
10-316-121 Culinary Baking Application 3
10-316-122 Professional Cooking 1 3
10-806-112 Principles of Sustainability 3
OR
10-804-134 Mathematical Reasoning
SEMESTER TOTAL
3
16
SECOND SEMESTER
10-109-168 Restaurant Management 3
10-316-124 Professional Cooking 2 3
10-316-125 Garde Manger/Decorative Foods 3
10-316-126 Catering 2
10-316-130 Culinary Baking Application 2 3
10-316-128 Nutrition 1
SEMESTER TOTAL
15
208