Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Culinary Arts: Home


“…the art of the preparation, cooking, and presentation of food.” (Wikipedia)

In the Kitchen

madison college chef in kitchen, teaching
madison college pastry counter
madison college students cooking in kitchen
madison college culinary catering
historical image of madison college culinary program

Course Reserve Books

Course Reserves

ServSafe: National Restaurant Association logo

Before you head to work, get certified! 

Information regarding Food Manager Certification, or ServSafe Certification. This is a food safety training program required by the Wisconsin Department of Health and Family Services, Division of Health, for all restaurant employees in Wisconsin. 

fork and knife

Enrichment Courses

In addition to classes within the Culinary Arts program, you can take a variety of food-related courses through Continuing Education and Enrichment opportunities. 


Example CE Courses:
Descriptions from course catalog.

Cooking: Knife Skills & Safety: While learning to dice, julienne and slice, improve coordination between hands and learn to cut ergonomically. Learn about various knives, such as the chef knife, paring knife, boning knife, using the C-claw or rocking motion, sharpening and more.

Essential Instant Pot: So, you bought an Instant Pot... Now what? Accelerate past the learning curve to and see and taste for yourself the easy, fast and delicious results of this amazing tool. After a basic use demonstration, We'll plug in five instant pots and work in groups to make satisfying soups, stews, starches, sides and desserts. You may never cook the same way again.

Veggie-Centric Dishes: Ready to make vegetables the star of your next meal? Join us as we push meat, grains, and dairy into support roles. We will walk you through a full day menu – breakfast, lunch, and dinner - with each meal including at least two servings of vegetables. Along our journey will discuss tips and trick to bulk up your veggie intake and maximize nutrition.

The Chef Series

A series offered by the Center for Entrepreneurship, focusing on the unique journey of each of our guest chefs including food methodology, a cooking demonstration, and a serving of prepared appetizers.

Diane's Delicious Diner

A space that serves as an introduction to classical and ethnic cooking techniques common to full-service restaurants [and] provides a simulated restaurant environment in which students can develop and apply their culinary skills. Reservations required.