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: 
Projected Growth: 
Annual Job Openings: 

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


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.


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.

Does not reflect Winter 2021 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.


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