40-316-1
This is a specialized certificate for individuals interested in professional baking and pastry arts. Three core courses (Culinary Career Essentials) develop a sound foundation in kitchen basics. Two additional courses concentrate on baking principles and techniques used in bakeries and food service establishments.
10-316-121 Sanitation and Safety Fundamentals (2 credits)
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
10-316-152 Professional Baking (3 credits)
10-316-153 Advanced Baking (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
40-316-2
This certificate is offered for individuals interested in on- or off-premise catering operations. The fundamentals of kitchen operations are stressed in the three core courses (Culinary Career Essentials). Specific skills and knowledge for business start-up, operation, menu planning, elegant food preparation, and promotion are the focus of the remaining two courses.
10-316-11 Garde Manager (2 credits)
10-316-121 Sanitation and Safety Fundamentals (2 credits)
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
10-316-150 Catering (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
40-316-0
For individuals interested in learning culinary basics and training, this eight-credit certificate provides the foundations for entry-level food service jobs and serves as the core in other certificates and the Culinary Arts program. It is offered in a fast track one semester, two days per week format every fall semester.
10-316-121 Sanitation and Safety Fundamentals (2 credits)
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
40-316-3
In partnership with the Educational Foundation of the National Restaurant Association, Nicolet offers this certificate. It is a series of management-based courses for those interested in hospitality career. The program involves completion of four core courses and exams and a choice of one Foundation course and exam. Coupled with 800 hours of industry work experience, student received the prestigious NRAEF ManageFirst Professional credential.
Core courses:
10-316-159 Restaurant Management (3 credits)
10-316-121 Sanitation and Safety Fundaments (2 credits)
10-316-175 Food Service Cost Control (3 credits)
10-316-180 Food Service Supervisor (3 credits)
Choose one of following courses:
10-109-195 Beverage Management (2 credits)
10-316-130 Nutrition (2 credits)
10-316-155 Menu Planning (2 credits)
10-316-160 Food Purchasing (2 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
40-316-4
This certificate is awarded upon completion of a twelve-credit sequence of courses designed to train individuals with special learning abilities for jobs in food service as kitchen helpers, salad makers, bus persons, cafeteria servers, cook's helpers, prep cooks, and dishwashers.
32-303-321 Sanitation and Safety (1 credit)
32-303-360 Basic Foods (2 credits)
32-303-370 Quantity Foods Lab (3 credits)
32-303-390 Food Production (3 credits)
32-303-381 Food Production II (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
40-316-6
Building on the basics of Culinary Career Essentials, this certificate focuses on managerial
functions required for positions as kitchen managers, deli managers, sous chef, or institutional food service managers.
110-316-121 Sanitation and Safety Fundamentals (2 credits
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
10-316-155 Menu Planning (2 credits)
10-316-160 Food Purchasing (2 credits)
10-316-175 Food Service Cost Control (2 credits)
10-316-180 Food Service Supervision (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.