Culinary Arts

Cooking is the closest thing to alchemy you will find. You mix a few ingredients, add a spark, and voilà, you have created a tasty treasure. The Culinary Arts program shows you the tricks of the trade, preparing students to work in the hospitality industry. Using a professionally equipped kitchen, students learn knife skills, advanced cooking methodologies, garde manger techniques, and more. Degree graduates have the opportunity to become a certified Culinarians through the American Culinary Federation.

American Culinary Federation logo

Enrollment Point: Fall, Winter, Spring

Certificate of Completion:

6 Quarters

95.5 Credits

Associate of Applied Science:

8 Quarters

115.5 Credits

AAS - Transfer:

8 Quarters

115.5 Credits

Bachelor of Applied Science:

N/A

All program lengths are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.

Median Salary:

$41,600

Projected Growth:

Annual Job Openings:

2,470

Federal Gainful Employment Information

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These amounts are based on median entry level wages, they are estimates and are not guarantees. For more information, visit careerinfo.net

All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.

Monday - Friday

7 a.m. to 1:30 p.m.

Hours may vary based on specific program requirements. For the most current program information, check with an adviser by calling (425) 235-5840.

Tony Parker

Entry Requirements

Admission Requirements

Counselor interview prior to registration.
Minimum age: 18 years.
Must take the Accuplacer test before entering the program or being placed on the pre-registration list.
Food handler's permit.

Course Information

Course #	Course Title	Crs
COL 101	College Success	2
CUL 103	Knife Skills I	3
CUL 104	Boucher	3
CUL 105	Culinary Fundamentals	3
CUL 106	Nutrition	3
CUL 107	Saucier I	3
CUL 108	Saucier II	3
CUL 109	Entremetier I	3
CUL 110	Fundamentals I	3
CUL 111	Fundamentals II	3
CUL 112	Fundamentals III	3
CUL 113	CAFÉ Lead	3
CUL 114	Delicatessen I	3
CUL 115	Delicatessen II	3
CUL 116	Garde Manger I	3
CUL 117	Garde Manger II	3
CUL 118	Breakfast Cookery	3
CUL 119	Bakery Basics	3
CUL 120	Purchasing and Receiving	3
CUL 121	Dining Room Service	3
CUL 122	Wine Appreciation	2
CUL 123	Entremetier II	3
CUL 124	Fry Station	3
CUL 125	Saute Station	3
CUL 126	Broiler Station	3
CUL 127	Lead Line	3
CUL 128	Pantry	3
CUL 129	Advanced Techniques - Capstone	3
CUL 130	Sous Chef	3
CUL 180	Industry Communications and Human Relations	5
CUL 190	Cooperative/Internship Work Experience	5
AMATH 160R	Culinary Math and Cost Control	2.5
	Total	97.5

General Education Course Requirements for AAS Degree

Course #	Course Title	Crs
AMATH 175	Applied Mathematics for Business and Industry	5
CMST& 101	Introduction to Communications	5
COMP 100	Applied Composition or
ENGL& 101	English Composition	5
PSYC& 100	General Psychology	5
	Total	20

General Education Course Requirements for AAS-T Degree

Course #	Course Title	Crs
CMST& 101	Introduction to Communications	5
MATH& 146	Introduction to Statistics	5
ENGL& 101	English Composition	5
PSYC& 100	General Psychology	5
	Total	20

Program Outcomes

Graduates of the Culinary Arts program will:

Manage a multitude of tasks in an intense, ever changing commercial food production environment;
Interpret weights and measurements, execute standard recipe conversions and implement cost controls in a kitchen setting;
Demonstrate interpersonal and organizational skills to adapt quickly in a diverse team environment;
Demonstrate and apply food safety and sanitation practices;
Demonstrate knowledge and ability to apply all forms of cookery and methodologies;
Employ outstanding guest service skills, professional presentation and sophisticated communication skills;
Apply standards that meet American Culinary Federation Education Foundation requirements in a kitchen environment.