| University of Wisconsin - Stout |
| Hotel, Restaurant and Tourism Management |
| |
Introduction to Hospitality, HT
100
|
2 Credits |
| |
Foods, FN 124 |
4 Credits |
| |
Sanitation, BIO 206 |
1 Credit |
| |
Institutional Food Purchasing,
HT 150 |
2 Credits |
| |
Elective |
3 Credits |
| |
|
|
| Blackhawk Technical College |
| Culinary Arts Program |
| |
Sanitation Management, 316 -
120*
|
1 Credit |
| |
Food Service Industry / Menu Design |
2 Credits |
| |
|
|
| Fox Valley Technical College |
| Culinary Arts Program or Tourism
Management Program |
| |
Introduction to Hospitality, 109
- 121 |
2 Credits |
| |
Independent Study, 316 - 118 |
1 Credit |
| |
Sanitation for Food Service Operations* |
1 Credit |
| |
Introduction to Food Production, 316 - 101 |
3 Credits |
| |
|
|
| Gateway Technical College |
|
| Culinary Arts Program |
|
| |
Culinary Skills 1, 316 - 131 |
4 Credits |
| |
Hospitality, 109 - 101 |
3 Credits |
| |
Sanitation and Hygiene, 316 - 170 |
1 Credit |
| |
|
|
| Madison Area Technical College |
| Culinary Arts Program |
| |
Principles of Sanitation, 316
- 101* |
1 Credit |
| |
|
|
| Madison Area Technical College |
| Hotel and Restaurant Management
Program |
| |
Introduction to Tourism Services,
109 - 101 |
3 Credits |
| |
Tourism Services Marketing, 109
- 129 |
3 Credits |
| |
Hotel and Restaurant Internship
Seminar, 109 - 141 |
1 Credit |
| |
Hotel and Restaurant Internship
(Field Experience), 109 - 157 |
2 Credits |
| |
Principles of Sanitation, 316
- 101* |
1 Credit |
| |
Elective |
3 Credits |
| |
|
|
| Milwaukee Area Technical College |
| Culinary Arts Program |
| |
Intro to Food Service/Hospitality
Industry, CULART 100 |
1 Credit |
| |
Sanitation for Culinarians, CULMGT
112* |
2 Credits |
| |
Intro to Food Service Cost Control,
CULART 104 |
1 Credit |
| |
|
|
| Milwaukee Area Technical College |
| Hotel/Hospitality Management Program |
| |
Catering Weddings, Conventions
Sales & Contracts, HOTEL 127 |
2 Credits |
| |
Hospitality Sanitation, CULMGT
171* |
2 Credits |
| |
|
|
| Moraine Park Technical College |
| Culinary Arts Program |
| |
Sanitation and Safety, 316 - 147 |
2 Credits |
| |
Culinary Art Internship, 890 -
110 |
3 Credits |
| |
|
|
| Nicolet Area Technical College |
| Culinary Management or Catering |
| |
Internship in Culinary Arts |
2 Credits |
| |
Sanitation and Safety Fundamentals* |
2 Credits |
| |
|
|
| Southwest Wisconsin Technical
College |
| Culinary Management and Catering
Certificate Programs |
| |
Food and Sanitation & Safety,
317 - 120 |
2 Credits |
| |
Cooking Principles & Equipment,
317 - 138 |
2 Credits |
| |
Food Service Internship I, 317 - 148 |
2 Credits |
| |
|
|
| Waukesha County Technical College |
| Culinary Management Program |
| |
Introduction to the Hospitality
Industry, 109 - 100 |
2 Credits |
| |
Applied Food Service Sanitation,
316 - 110 |
1 Credit |
| |
Study of Hospitality Operations
(elective), 109 - 165 |
2 Credits |
| |
Culinary Management Internship,
317 - 100 |
3 Credits |
| |
|
|
| Waukesha County Technical College |
| Hospitality and Tourism Management
Program |
| |
Introduction to the Hospitality
Industry, 109 - 100 |
2 Credits |
| |
Study of Hospitality Operations,
109 - 165 |
2 Credits |
| |
Customer and Employee Relations,
109 - 155 |
3 Credits |
| |
Intern Ed I - Hospitality Management,
109 - 151 |
3 Credits |
| |
|
|
| Johnson & Wales University |
| Food & Beverage Management,
Restaurant Management, Hotel Management and Culinary Arts Programs |
| |
Foods I, FSM 1070** |
4.5 Credits |
| |
Introduction to Baking & Pastry
Arts, CUL 1345** |
3 Credits |
| |
New World Cuisine, CUL 1355** |
3 Credits |
| |
Fundamentals of Food Service Production,
CUL 1385** |
3 Credits |
| |
|
|
Le Cordon Bleu |
| Culinary Arts Program |
| |
Intro to Culinary Skills 1 |
3 Credits |
| |
|
|
*If ServSafe Certified
** Additional criteria maybe required |
| |
|
|
ProStart® is a registered trademark of the National Restaurant Association Educational Foundation and is used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. Visit the national ProStart® site at www.prostart.restaurant.org.
