Earn your ServSafe Certification and HSED and you will be guaranteed 7 credits toward a degree in either of the two culinary programs offered at Southwest Tech!
- Culinary Arts
- Culinary Management
Hospitality Food Sanitation and Safety I
10-109-106 • 2 Credits
Students study the conditions which cause food contamination and spoilage, safe food handling techniques, and how to prevent accidents. Students use state and federal regulations, apply HACCP principles, and complete the Wisconsin Certified Food Manager exam.
Cooking Principles and Equipment
10-316-138 • 2 Credits
Students maximize efficiency through the appropriate selection and use of commercial kitchen equipment. They apply basic cooking principles, use measuring devices, develop standardized recipes, assemble and disassemble equipment, and analyze types of cooking.
Nutrition in Food Preparation
10-317-104 • 2 Credits
Students learn the necessary tools to focus on the fundamentals of nutrition and diet and the importance of healthy eating as well as marketing this life span in relation to all food service operations. Students use nutritional guidelines to analyze, modify and prepare recipes. They gain experience reading nutritional labels and recognize foods and fluids that are appropriate for their restaurant patron. Corequisite: Hospitality Food Sanitation and Safety II (10-109-107)
Quantity Prep: Garde Manger
10-316-139 • 2 Credits
Students learn to prepare cold sandwiches, salads, salad dressings, and cocktail sauces. Student study and prepare dairy products, beverages, breakfast foods, and cold and hot appetizers. Co-requisite: Hospitality Food Sanitation & Safety II (10-109-107)
Hospitality Food Sanitation & Safety
10-109-107 • 1 Credit
Students use information gained from Hospitality Food Sanitation & Safety I to guide the lab sessions contained in this course. Conditions which cause food contamination and spoilage, safe food handling techniques, and how to prevent accidents are reviewed and applied in a “live” kitchen environment. Pre-requisites: Hospitality Food Sanitation & Safety I (10-109-106)
Courses include Reasoning through Language Arts, Mathematical Reasoning, Social Studies, Science, Health, Civics, and Employability Skills.