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:
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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/103 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 $1,070.00
Enrollment:
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Students may enter fall, winter, or spring quarter.
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