The Culinary Arts
certificate program is accredited with the American Culinary
Federation Education Foundation Accrediting Commission (ACFEFAC). It
is designed to train students for work in the hospitality industry.
All phases of basic fundamental cookery are addressed in a concise
curriculum within a well-equipped industry kitchen and professional
classroom. Emphasis is on the development of skills and techniques
necessary for advancement within the industry. This program offers
both lecture-based and lab-based courses. Beginning courses include
fundamentals of knife skills, culinary safety/sanitation and
introduction to the industry. In addition, the advanced lab-based
courses include various cooking methodologies, garde manger
techniques, advanced techniques, internship and more.
Upon completion of
Renton Technical College’s Culinary Arts program graduates who have
received an AAS or AAS-T degree and are current American Culinary
Federation members have the opportunity to be certified as a
“Certified Culinarian” by the ACFEF.
To earn an Associate
of Applied Science (AAS) or Associate of Applied Science-Transfer
(AAS-T) degree, the student must complete all requirements for the
certificate program plus 20 credits of General Education.
Transfer credit from
other institutions will be considered upon validation of transcript
and course work.
Students holding a recent
Certification of Completion from RTC should contact the Registrar for degree options.
Certificate of Completion
Associate of Applied Science Degree (128) credits)
Associate of Applied Science-Transfer Degree (128
Other Program Info:
7:00 AM - 1:30 PM
Students may enter fall, winter, or spring quarter.