Culinary Arts
Cooking is the closest thing to alchemy you will find today – mix a few ingredients according to the instructions, add a spark, and voilà, you now have a tasty treasure in front of you. The Culinary Arts program shows you the tricks of the trade, preparing students to work in the hospitality industry. Using a professional equipped kitchen, students will learn and practice knife skills, culinary safety and sanitation, advanced cooking methodologies, garde manger techniques, and more. Renton Technical College's Culinary Arts program graduates who have received an AAS or AAS-T degree and are current American Culinary Federation members have the opportunity become a "Certified Culinarian" through the ACFEF.
Take a look at Chef Michael McBride and RTC’s Demonstration Kitchen, which were featured in this video about using technology in the classroom.
Enrollment Point: Fall, Winter, Spring
All program lengths are estimates and are not guarantees. For the most current program information, check with an adviser by calling (425) 235-5840.
These amounts are based on median entry level wages, they are estimates and are not guarantees. For more information, visit careerinfo.net
Tuition
At Renton Technical College, tuition is affordable and competitive.
Financial Aid
Federal aid is available for most students to help pay for school. Fill out your FAFSA now to get started.
Scholarships
The RTC Foundation offers scholarships to help pay the costs of attending school.
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.
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.
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