Culinary Arts
The Culinary Arts certificate program is an accredited program with
the American Culinary Federation Foundation designed to train
students to function successfully in the hospitality industry.
All phases of basic fundamental cookery are addressed in a concise
curriculum. Emphasis is on the development of skills and
techniques necessary for advancement within the industry. This
program offers a wide range of subject areas that include 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, a la carte
cooking, garde manger techniques, advanced techniques, internship
and more.
Upon completion of Renton Technical College’s Culinary Arts
program, graduates who have successfully received an AAS or AAS-T
degree and are current American Culinary Federation members at the
time of graduation, have the opportunity to be certified as a
“Certified Culinarian” by the AFCAC.
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.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:
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Instructors:
John Fisher
jfisher@rtc.edu
425-235-2352 x5708
Michael McBride
mmcbride@rtc.edu
425-235-2352 x2437
Program Length:
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6 quarters
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108 credits
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Monday-Friday,
7:00 AM - 1:30 PM
Estimated Costs:
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Tuition $8,118.00
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Supplies $1,250.00
Enrollment:
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Students may enter fall, winter, or spring quarter.
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