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

96 Credits

Associate of Applied Science:

8 Quarters

116 Credits

AAS - Transfer:

8 Quarters

116 Credits

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

Career One Stop

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.

Does not reflect Spring 2020 remote learning. Hours vary according to program. For the most current information, see the Class Schedule.

Tony Parker, Dan Lewark

Entry Requirements

Admission Requirements

Counselor interview prior to registration.
Food handler's permit.

Course Information

Course #	Course Title	Credits
COL 101	College Success	2
CUL 103	Knife Skills I	3
CUL 104	Boucher	3
CUL 105	Foundations	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	Sauté 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-Human Relations	3
CUL 190	Cooperative/Internship/Work Experience	5
AMATH 160R	Mathematics-Cost Control	3
	Total	96

Requirements for AAS Degree:

Course #	Course Title	Credits
	Certificate of Completion	96
AMATH 175	Financial Math	5
CMST& 101	Introduction to Communication	5
COMP 100	Applied Composition or
ENGL& 101	English Composition	5
PSYC& 100	General Psychology	5
	Total	116

Requirements for AAS-T Degree:

Course #	Course Title	Credits
	Certificate of Completion	96
ENGL& 101	English Composition	5
MATH& 107	Math in Society or
MATH& 146	Introduction to Statistics	5
PSYC& 100	General Psychology	5
SPAN& 121	Spanish I	5
	Total	116

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.

See the Job Placement, Graduation, and Certification Rates.