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Culinary Arts

Program Requirements: 

Your culinary education at Gateway Technical College can lead to a challenging and varied career. In a single day you may be cooking, managing others, ordering food and working with advanced culinary technology. Gateway Technical College gives students an educational edge as they participate in hands-on opportunities including event catering, fine dining and food production at the college’s dining service. Gateway’s Culinary Arts associate degree program places emphasis on food purchasing, specialty food preparation, dining room operation and quantity food preparation and sanitation. Students will also learn hands-on all business aspects of restaurant operations as well as preparation of different foods. The program is located on the Racine Campus in a newly updated and expanded kitchen and serving facility. Facilities include a new bakery with a retail outlet, allowing students to experience the entire retail baking industry. The facility also features modern equipment used in today’s restaurant industry including stoves, smoker, Alto-sham combination oven, walk-in freezer/cooler and added kitchen instructional space.

What does a chef do?

Upon graduation, students are qualified to obtain a job as a sous chef, line cook, station cook, pantry cook, pastry baker, manager, expediter and other skilled and technical industry positions. These positions can be found in restaurants, hotels, bakeries and other establishments where food is served.

Learning by doing

Gateway students have an advantage over other culinary education programs because of the variety of hands-on training they receive. Opportunities include event catering, food production for the campus dining service, community service and statewide student competitions. Students will prepare event menus, order food and prepare and serve meals, learning every aspect of the business.

Statewide competitions include the Wisconsin Restaurant Expo’s College Culinary Hot and Cold Plate competition as well as an Iron Chef competition. Competitions allow students to showcase their culinary skills as well as network with industry professionals.

Students are also encouraged to join the Culinary Arts club. The club gives students the opportunity to connect with their peers, network with industry professionals, attend a variety of field trips and enter skill-building competitions.

Job and salary outlook

According to the Bureau of Labor Statistics, employment of restaurant cooks is expected to show growth of eight percent and employment of fast food cooks is expected to increase by seven percent. Special food services including; caterers and food service operators who provide meals in hospitals, office buildings or sporting events have the fastest growth rate which is ten percent and 16 percent, respectfully. The industry’s median salary for 2012 greatly varied due to the multitude of careers available ranging from $21,874 - $67,995. Wages increase with years of experience as well.

Culinary Job Title Median Annual Salary
Cooking Assistant $25,076
Executive Chef $67,995
Executive Pastry Chef $59,300
Food Scientist $63,957
Line Cook $21,874
Restaurant Manager $47,590
Sous Chef $42,501

Additional Requirements

Background and Health Information requirement questions?
Please contact Natashia Hanson

Faculty

Racine
Susanna Elrod
elrods@gtc.edu

Adam Larkin
larkina@gtc.edu

Steve Villalobos
villaloboss@gtc.edu

Advisors

Racine
Rosalva Santana   (A-L)
santanar@gtc.edu

Janet Days   (M-Z)
daysj@gtc.edu

Program Administration

Terry Simmons, Dean
simmonst@gtc.edu

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