Culinary Assistant | Gateway Technical College

Study in state-of-the art facilities in Racine and Elkhorn that include restaurant-quality equipment.
Develop hands-on teamwork skills, preparing food for and serving the public, as you practice the skills employers want.
Gain resume-building experience through the Culinary Arts Club and work with area high schools on cupcake wars, chicken wing cook-offs and chili competitions.
Earn a certificate in Basic Cooking Skills, Baking and Pastry Arts or Intro to Butchery & Meat Processing as you work toward your diploma.
Get hired in a kitchen with the diploma or continue your education with Gateway’s Culinary Arts associate degree and related certificates.

Program Credits

26

LOCATION

Elkhorn Campus, Racine Campus

Financial Aid Eligible

Yes

ESTIMATED PROGRAM COST

Tuition & Fees: $5,719
Books and Supplies: $2,250

Start Dates

Fall

Salary Outlook

$34,008

Career Opportunities:

Restaurant Line Cook, Assistant Kitchen Manager, Kitchen Supervisor

Culinary Assistant Career Pathway

Career Pathways are designed to help you reach your educational goals and explore college and career options. Pathways are made up of related certificates, diplomas and degrees that build on common skills and knowledge. You can begin at any point on the Career Pathway and customize your pathway to fit your goals. View the pathway for your area of interest.

Curriculum Sheet:

31-316-1 Culinary Assistant Full-Time 2024-2025 Curriculum Sheet.pdf

Part Time Curriculum:

31-316-1 Culinary Assistant Part-Time 2024-2025 Curriculum Sheet.pdf

Course Number: 316-151Credits: 4.00

In this course, learners explore the fundamental concepts of baking. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the characteristics and functions of baking ingredients and to prepare a variety of standard baked products.

Course Number: 316-150Credits: 4.00

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

Course Number: 890-155Credits: 1.00

In this course, students explore the Gateway Technical College community. They examine college resources and services, investigate skills that lead to academic success, and identify strategies for achieving educational and personal goals.

Course Number: 804-135Credits: 3.00

This course is intended to develop analytic reasoning and the ability to solve quantitative problems. Topics to be covered may include: construction & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. Appropriate use of units and dimensions, estimates, mathematical notation, and available technology will be emphasized throughout the course.

Course Number: 316-170Credits: 1.00

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

Course Number: 316-154Credits: 3.00

In this course, learners examine advanced baking techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

Course Number: 316-152Credits: 4.00

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

Course Number: 316-153Credits: 3.00

In this course, learners examine cold food preparation techniques. They explore the principles of curing, pickling, and sausage-making, and they prepare and creatively present a variety of salads and dressings, condiments, hors d'oeuvres, and cheeses. Learners examine the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

Course Number: 801-196Credits: 3.00

This course focuses upon developing speaking, verbal and nonverbal communication, and listening skills through individual presentations, group activities, and other projects.

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Application for Admission & Application Fee
Students must meet one of the following multiple measures: earned a technical diploma or higher,* earned a minimum high school GPA of 2.6, earned a minimum college GPA of 2.0 or submit ACT or Accuplacer test scores. Submit any needed transcripts or test scores. *Please note short term technical diplomas do not fulfill Multiple Measures. These programs include Nursing Assistant, Emergency Medical Technician (EMT), Advanced EMT, and Truck Driving.