| Northcentral Technical College

Culinary Arts Test-Out Options

Earn credit for what you already know by testing out of a class, or by providing national exam scores or industry credentials. If you have any questions, or would like to start the process, please contact Wendi Ludwig at 715.803.1023 or studentrecords@ntc.edu.

BAKING AND SPECIALTY DECORATING (10316121)

Credits: 2.00

Creation of baked goods alogn with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.

NTC Assessments Offered:

BAKING FUNDAMENTALS (10316102)

Credits: 2.00

Utilize baking principles and procedures for producing quick breads, yeast breads, cookies, cakes and pies. Learners will calculate product costs, weigh and measure ingredients, mix, shape, bake, garnish, package and merchandise bakery products.

NTC Assessments Offered:

BREAKFAST CUISINE (10316104)

Credits: 1.00

Applies techniques involved with cooking breakfast food such as: eggs, omelets, pancakes, waffles and breakfast meats.

NTC Assessments Offered:

COLLEGE MATHEMATICS (10804107)

Credits: 3.00

This course is designed to review and develop fundamental concepts of mathematics pertinent to the areas of: 1) arithmetic and algebra; 2) geometry and trigonometry; and 3) probability and statistics. Special emphasis is placed on problem solving, critical thinking and logical reasoning, making connections and using calculators. Topics include performing arithmetic operations and simplifying algebraic expressions, solving linear equations and inequalities in one variable, solving proportions and incorporating percent applications, manipulating formulas, solving and graphing systems of linear equations and inequalities in two variables, finding areas and volumes of geometric figures, applying similar and congruent triangles, converting measurements within and between U.S. and metric systems, applying Pythagorean Theorem, solving right and oblique triangles, calculating probabilities, organizing data and interpreting charts, calculating central and spread measures and summarizing and analyzing data.

NTC Assessments Offered:

National Exams Accepted:

  • CLEP® College Mathematics

COMPLEX CARBOHYDRATES (10316106)

Credits: 1.00

Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

NTC Assessments Offered:

CULINARY FUNDAMENTALS (10316101)

Credits: 4.00

Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.

NTC Assessments Offered:

DELI OPERATIONS (10316103)

Credits: 1.00

Introduces the skills required for short-order deli operations: food preparation, food rotation and inventory control. Learners will learn safe knife skills in food preparation.

NTC Assessments Offered:

ECONOMICS (10809195)

Credits: 3.00

This course is designed to give an overview of how a market-oriented economic system operates, and it surveys the factors which influence national economic policy. Basic concepts and analyses are illustrated by reference to a variety of contemporary problems and public policy issues. Concepts include scarcity, resources, alternative economic systems, growth, supply and demand, monetary and fiscal policy, inflation, unemployment and global economic issues.

NTC Assessments Offered:

National Exams Accepted:

  • CLEP® Principles of Microeconomics
  • AP Macroeconomics
  • CLEP® Principles of Macroeconomics
  • AP Microeconomics

GOURMET FOODS (10316118)

Credits: 3.00

Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production enviornment.

NTC Assessments Offered:

INTRO TO PSYCHOLOGY (10809198)

Credits: 3.00

This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. It directs the student to an insightful understanding of the complexities of human relationships in personal, social and vocational settings.

NTC Assessments Offered:

National Exams Accepted:

  • CLEP® Introductory Psychology
  • AP Psychology

INTRODUCTION TO DIVERSITY STUDIES (10809172)

Credits: 3.00

Introduces learners to the study of diversity from a local to a global environment using a holistic, interdisciplinary approach. Encourages self-exploration and prepares the learner to work in a diverse environment. In addition to an analysis of majority/minority relationships in a multicultural context, the primary topics of race, ethnicity, age, gender, class, sexual orientation, disability and religion are explored.

NTC Assessments Offered:

MATH WITH BUSINESS APPLICATIONS (10804123)

Credits: 3.00

This course covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuity, apply math concepts to the purchasing/buying process, apply math concepts to the selling process and basic statistics with business/consumer applications.

NTC Assessments Offered:

MEAT & FISH ESSENTIALS (10316110)

Credits: 3.00

Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.

NTC Assessments Offered:

MENU PLANNING, MANAGEMENT AND DESIGN (10316112)

Credits: 1.00

Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.

NTC Assessments Offered:

MID-DAY MEALS (10316105)

Credits: 1.00

Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.

NTC Assessments Offered:

NUTRITION (10316107)

Credits: 2.00

Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.

NTC Assessments Offered:

ORAL/INTERPERSONAL COMMUNICATION (10801196)

Credits: 3.00

Focuses upon developing speaking, verbal and nonverbal communication and listening skills through individual presentations, group activities and other projects.

NTC Assessments Offered:

RESTAURANT COST CONTROLS (10316115)

Credits: 2.00

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

NTC Assessments Offered:

RESTAURANT SALES AND PROMOTION (10316120)

Credits: 1.00

Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.

NTC Assessments Offered:

SANITATION FOR FOOD SERVICE OPERATIONS (10316100)

Credits: 2.00

Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.

Industry Credentials Accepted:

  • ServSafe Manager Certification

SOUP & STOCK PRODUCTION (10316109)

Credits: 2.00

Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.

NTC Assessments Offered:

THE SEASONAL KITCHEN AND PANTRY (10316111)

Credits: 2.00

Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.

NTC Assessments Offered:

THINK CRITICALLY & CREATIVELY (10809103)

Credits: 3.00

This course provides instruction on the vital, realistic and practical methods of thinking which are in high demand in all occupations of substance today. Decision making, problem solving, detailed analysis of ideas, troubleshooting, argumentation, persuasion, creativity, setting goals and objectives and more are considered in depth as the student applies specific thinking strategies and tools to situations in a wide variety of workplace, personal, academic and cultural situations. Classroom instruction is demonstration, discussion, project and teamwork based. Assignments range from the short and simple to the detailed and complex. Reality and practicality are the focuses all through the course. These skills are in high demand by employers. Having this course in your background can significantly enhance your appeal as an employee. It certainly will make you a more adept and confident person.

NTC Assessments Offered:

WAIT STAFF TRAINING (10316119)

Credits: 1.00

Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmoshpere.

NTC Assessments Offered:

WRITTEN COMMUNICATION (10801195)

Credits: 3.00

Develops writing skills which include prewriting, drafting, revising and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

NTC Assessments Offered:

National Exams Accepted:

  • CLEP® College Composition
  • AP English Language & Composition

Test-Out Option Term Definitions

Test
An exam that is scored by faculty or staff in NTC’s Testing Center.
Skill Demonstration
A performance of your expertise that is evaluated by faculty.
Combination: Test & Skill Demonstration
A combination of both a test and a skill demonstration.
Portfolio
A collection and explanation of your past learning through work or life experience.