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

Program Map: Guide to program costs, careers, and classes.

 

 

 


Enrollment Point: Fall, Winter, Spring 


Certificate of Completion
4 Quarters
79 Credits
Associate of Applied Science
6 Quarters
94 Credits
AAS - Transfer
6 Quarters
99 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
5%
Annual Job Openings
2,470

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.

Please see the online class schedule for day & time information.


Tony Parker, CEC, AAC, FMP; David Wynne, MaEd


Entry Requirements

Admission Requirements

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

Equipment costs

Item Price
Knife kit $288.45
Textbooks $293.69
Uniform kit $390.82

 


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.

See the Job Placement, Graduation, and Certification Rates.

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