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 beginning knife skills, safety and sanitation, nutrition, culinary
math; to advanced courses that include fundamentals of soup and sauce
preparations, ala carte cooking, garde manger techniques, and more. Upon
completion of RTC'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:
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Certificate of Completion
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Associate of Applied Science Degree
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Associate of Applied Science-Transfer Degree
Other Program Info:
View the RTC Video Introduction:
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Instructors:
John Fisher
jfisher@rtc.edu
425-235-2352 x5708
Michael McBride
mmcbride@rtc.edu
425-235-2352
x5683
Program Length:
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6 quarters
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1980 hours/104 credits
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Monday-Friday,
7:00 AM - 1:30 PM
Estimated Costs:
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Tuition $7,623.00
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Supplies $1,070.00
Enrollment:
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Students may enter fall, winter, or spring quarter.
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