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.
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.
Entry Requirements
Admission Requirements
- Counselor interview prior to registration.
- Food handler's permit.
Course Information
Requirements for Certificate:
| Course # | Course Title | Credits |
| COL 101 | College Success | 2 |
| BAK 130 | Bakery Basics | 3 |
| CUL 103 | Knife Skills | 3 |
| CUL 104 | Boucher | 3 |
| CUL 105 | Foundations | 3 |
| CUL 106 | Nutrition | 3 |
| CUL 110 | Fundamentals I | 3 |
| CUL 111 | Fundamentals II | 3 |
| CUL 112 | Fundamentals III | 3 |
| CUL 113 | Lead I | 3 |
| CUL 114 | Salad Bar | 3 |
| CUL 115 | Deli | 3 |
| CUL 118 | Breakfast Cookery | 3 |
| CUL 120 | Purchasing and Receiving | 3 |
| CUL 123 | Entremetier | 3 |
| CUL 124 | Fry Station | 3 |
| CUL 125 | Sauté Station | 3 |
| CUL 126 | Broiler Station | 3 |
| CUL 127 | Lead II | 3 |
| CUL 128 | Pantry | 3 |
| CUL 130 | Sous Chef | 3 |
| CUL 131 | Dining Room/Beverage Management | 3 |
| CUL 132 | Soup and Sauce | 3 |
| CUL 133 | Garde Manger | 3 |
| CUL 180 | Human Relations Management | 3 |
| AMATH 175* | Financial Math or | |
| AMATH 190* | Financial Algebra | 5 |
| TOTAL | 79 |
*For students who intend to complete the AAS-T, it is highly recommended to complete AMATH 190 to prepare for AAS-T math course requirements
Requirements for AAS Degree:
| Course # | Course Title | Credits |
| Certificate of Completion | 79 | |
| CMST 280 | Intercultural Communication or | |
| CMST& 101 | Introduction to Communication or | |
| CMST& 220 | Public Speaking or | |
| SPAN& 121 | Spanish I | 5 |
| COMP 100 | Applied Composition or | |
| ENGL& 101 | English Composition | 5 |
| ANTH& 106 | American Mosaic or | |
| BUS& 101 | Introduction to Business or | |
| PSYC& 100 | General Psychology or | |
| SOC& 101 | Introduction to Sociology | 5 |
| Total | 94 |
Requirements for AAS-T Degree:
| Course # | Course Title | Credits |
| Certificate of Completion | 79 | |
| CMST 280 | Intercultural Communication or | |
| CMST& 101 | Introduction to Communication or | |
| CMST& 220 | Public Speaking or | |
| SPAN& 121 | Spanish I | 5 |
| ENGL& 101 | English Composition | 5 |
| MATH& 107 | Math in Society or | |
| MATH& 146 | Introduction to Statistics | 5 |
| ANTH& 106 | American Mosaic or | |
| BUS& 101 | Introduction to Business or | |
| PSYC& 100 | General Psychology or | |
| SOC& 101 | Introduction to Sociology | 5 |
| Total | 99 |
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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