Curriculum & Outcomes

 

Culinary Arts

Culinary Arts

Associate of Applied Science Degree

104 Credits

Program Mission: The Culinary Arts AAS degree prepares graduates to work in a commercial kitchen including restaurants, bakeries, cafeterias, delis, hospitals and other specialty shops.

Students will gain skills in every facet of running a commercial restaurant as they learn basic cooking principles, terminology and food handling practices. Practical experience is provided with all stations of line cooking, inventory, daily specials production, garde mange work, sauce preparation and commercial equipment maintenance. Students will be prepared to work in a commercial kitchen of a restaurant, catering company, cafeteria, deli or other specialty shop. Students must always have a valid Washington State Health Card and Serve Safe Certificate.

This program is certified by the American Culinary Federation (ACF). Upon graduation, students will be eligible to receive their initial ACF certifications in either culinary arts or baking arts, depending on their area of specialization.

Culinary Arts AAS degree graduates will:

  • Be prepared for employment as Cooks, Short Order Cooks, Pantry Cooks, Prep Cooks, Front Line Cooks, Sauté Cooks, and Grill Cooks
  • Obtain certification from the American Culinary Federation as a Certified Culinarian
  • Meet the Skills Standards of American Culinary Federation
  • Demonstrate excellent customer service
  • Demonstrate critical thinking, teamwork, communication, intercultural appreciation , and technical and information literacy skills
  • Meet Social Science, Humanities, Written Communication, and Quantitative Reasoning distribution area outcomes

It is the student’s responsibility to discuss sequencing and work out their individual schedule with a counselor or adviser. Any developmental coursework a student may be required to complete may increase the program length.

Admission Dates: Summer, Fall, Winter, Spring

ACADEMIC PLAN   

Program Requirements

CULA 116 Culinary Skills &Concepts 9
CULA 119 Intermediate Culinary Skills & Concepts 9
CULA 120 Restaurant Fundamentals 9
CULA 124 Introduction to the Front of the House 9
CULA 127 Introduction to Baking 12
CULA 128 Food Service Safety and Sanitation 3
CULA 130 Supervision & Management 3
CULA 137 Nutrition in Food Service 3
CULA 142 Costing & Menu Planning 3
CULA 144 International and Classical Cuisine 4
CULA 146 Garde Manager 4
CULA 154 Food & Beverage Procurement 3
CULA 195 Capstone, Portfolio Review and Masterpiece Dinner 5
CULA 196 Internship,Externship/Cooperative 5
Technical Elective - to be taken from CULA courses 3

Academic Core Requirements - 20 Credits

Written Communication 5
Humanities 5
Quantitative Reasoning 5
Social Science 5
Total Program Credits104

See Academic Core for a list of all applicable courses for each of the categories listed above.

Culinary Arts

Culinary Arts

Certificate of Proficiency

54 Credits

The Culinary Arts certificate prepares students for a wide variety of entry-level positions in the culinary arts field. Students gain experience with stations of line cooking, inventory, production of daily specials, sauce preparation and basic butchering, as well as the basic function and structure of the cold kitchen. Curriculum includes basic cooking principals, terminologies and food handling practices. Students must always have a valid Washington State Health Card and Serve Safe Certificate.

Culinary Arts certificate graduates will:

  • Be prepared to obtain an entry-level position in their field as Prep Cooks and/or Front-line Cooks
  • Demonstrate excellent customer service
  • Demonstrate critical thinking, teamwork, communication, intercultural appreciation, and technical and information literacy skills

It is the student’s responsibility to discuss sequencing and work out their individual schedule with a counselor or adviser. Any developmental coursework a student may be required to complete may increase the program length.

Admission Dates: Summer, Fall, Winter, Spring

ACADEMIC PLAN      

Program Requirements

CULA 116 Culinary Skills & Concepts 9
CULA 119 Intermediate Culinary Skills & Concepts 9
CULA 120 Restaurant Fundamentals 9
CULA 128 Food Service Safety & Sanitation 3
CULA 137 Nutrition in Food Service 3
CULA 142 Costing and Menu Planning 3
CULA 154 Food and Beverage Procurement 3

Academic Core Requirements

Written Communication 5
Social Science 5
Quantitative Reasoning 5
Total Program Credits54

 See Academic Core for a list of all applicable courses for each of the categories listed above.