Culinary Schools in Milwaukee, WI with Course and Program Info

Research culinary programs in Milwaukee, which currently has two colleges that offer programs, both within 25 miles of downtown. Read an overview of degree programs, admission info and program requirements for the two Milwaukee schools and decide which program is right for you.

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Milwaukee Culinary Schools

The Milwaukee area has a few schools available for culinary students. This article looks at two public schools no more than half an hour from downtown and at the programs they offer. Besides information on the programs, there's a table of facts about the schools that aspiring culinary arts students need to consider when deciding where to pursue their training.

  • Milwaukee Area Technical College (MATC) provides hands-on training using industry-standard equipment and technology to prepare students to enter the workforce or to transfer their credits to a four-year college. MATC has four campuses, one in downtown Milwaukee and the rest in surrounding areas, offering day, evening and weekend classes. It offers diploma and associate degree programs in culinary arts and baking/pastry arts, as well as an apprenticeship program.
  • Waukesha County Technical College (WCTC), 21 miles from downtown Milwaukee, offers several types of associate's degree, technical diploma and technical certificate programs at its three academic campus locations. Additionally, WCTC is the most affordable solution for students interested in culinary education.

Find schools that offer these popular programs

  • Baking and Pastry Arts
  • Bartending
  • Catering and Restaurant Management
  • Chef Training
  • Food Preparation
  • Food Server and Dining Room Mgmt
  • Institutional Food Worker
  • Meat Cutting

Comparison of Schools

This table provides information about the schools, such as costs, enrollment and graduation rates. It offers a quick way to compare each institution in ways important to prospective students.

Milwaukee Area Technical College Waukesha County Technical College
School Type Two-year; public Two-year; public
Total Enrollment (2014) 16,712* 8,692*
Campus Setting Large city Large suburb
Tuition & Fees (2015-2016) $4,360 in-state; $6,286 out-of-state* $4,250 in-state, $6,078 out-of-state*
% of First-Year Students Receiving Some Form of Financial Aid (2014) 82%* 64%*
Acceptance Rate (2014) N/A - Open admissions* N/A - Open admissions*
Retention Rate (2014) 54% for full-time students; 57% for part-time students* 70% for full-time students; 49% for part-time-students*
Graduation Rate (2014) 12% (2% transfer-out rate)* 34% (13% transfer-out rate)*

Source: *NCES College Navigator

Milwaukee Area Technical College

Milwaukee Area Technical College offers culinary arts programs at two of its campuses. The American Culinary Federation Educational Institute Accrediting Commission accredits the associate degree and the culinary assistant diploma. The downtown campus hosts the American Culinary Federation student organization and the Oak Creek campus hosts the culinary arts student association.

Culinary Assistant Diploma

The culinary assistant diploma course is held at the Oak Creek campus. This 29-credit technical certificate includes courses in sanitation, food service, culinary skills, catering, menu planning and mathematics. Students learn food service safety, food production and work simplification techniques.

Associate of Applied Science in Culinary Arts

The classes for the 70-credit associate's program are held at the downtown Milwaukee campus. Culinary coursework includes garde manger, baking, specialty foods, food preparation, dining room service, wine and beverages, menu planning, nutrition, sanitation and catering. General studies in communication skills, math, psychology, economics and history are also required. In addition to courses, students complete a field experience requirement.

Associate of Applied Science in Baking and Pastry Arts

Students learn about safety in the bakery and baking techniques including mixing batters and recipe conversions. Baking courses examine basic baking techniques and principles, ingredient functions, cake decorating, healthy and natural baking, specialty baking and pastry techniques, confections and sugar work. Academic core courses in economics, communications, math, nutrition, psychology and history, as well as a field experience are required.

Culinary Apprenticeship

The apprenticeship program includes classroom and on-the-job training and leads to a Certificate of Completion. Students will work directly under supervision and are sponsored by their employer. Upon completion of the apprenticeship, student will hold journeyman status.

Waukesha County Technical College

WCTC's food service production program is accredited by the American Culinary Federation Educational Institute. The faculty is comprised of Certified Executive Chefs. The school's technical certificate programs in culinary arts provide the means for employed students to expand their skills, participate in short-term training to obtain entry-level skills or transfer their credits to more advanced culinary arts programs.

Technical Certificate in Baking/Pastry

WCTC's baking/pastry certificate is an 11-credit program that can be completed in two semesters. It consists of baking and pastry courses including science and principles of baking, cake production and decorating, sanitation, breads and rolls, pastries, confections and culinary nutrition. Credits from this course can be transferred to the school's culinary management Associate of Applied Science program.

Technical Diploma in Food Service Production

WCTC's 30-credit food service production program takes three semesters to complete. Coursework includes culinary courses covering principles of food preparation, sanitation, garde manger and baking. Students are also required to take courses in communication, psychology and math. The final semester consists of a restaurant cuisine class were students gain practical experience in the field.

Associate of Applied Science in Culinary Management

Certified and accredited by the American Culinary Federation, the 69-credit program blends technical cooking and management skills. Students explore culinary techniques in food preparation, baking, restaurant cuisine and garde manger. In the summer semester, students will complete a culinary management internship.

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