Culinary Arts

The Culinary Arts certificate program is an American Culinary Federation Educational Institute (ACFEI) accredited program designed to train students to function professionally in the restaurant industry.  All phases of basic fundamental cookery are addressed in a concise curriculum with emphasis on development of skills and techniques necessary for advancement in the hospitality industry.  The program offers a wide range of subject areas that include knife skills, culinary safety and and sanitation, nutrition, culinary math; to advanced courses that include entremetier II, a la carte cooking, garde manger techniques and more. Upon completion of Renton Technical College’s Culinary Arts program, graduates who are American Culinary Federation (AFC) members at the time of graduation have the opportunity to be certified as a “Certified Culinarian” by the AFC.

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.

Program Options:

• Certificate of Completion
• Associate of Applied Science Degree
• Associate of Applied Science-Transfer Degree

Other Program Info:

• Curriculum
• Requirements
• Program Outcomes

View the RTC Video Introduction:

Play Video

Instructors:
John Fisher
jfisher@rtc.edu
425-235-2352 x5708

Michael McBride
mmcbride@rtc.edu
425-235-2352 x5683

Program Length:

• 6 quarters 
• 1980 hours/103 credits
• Monday-Friday,
  7:00 AM - 1:30 PM

Estimated Costs:

• Tuition $8,118.00
• Supplies $1,070.00

Enrollment:

• Students may enter fall, winter, or spring quarter.