Associate of Applied Technology Degree / Associate in Applied Science – T Degree
Graduates are prepared to enter the fast-paced and exciting culinary field as entry-level cooks, lead cooks, or kitchen station supervisors.
Emphasizes fine-dining food production skills combined with professional service training and food-management techniques. Food production courses emphasize quality food preparation.
Potential employers include fine-dining establishments, hotels, resorts, catering kitchens, clubs, and executive dining services. In combination with additional study and experience, this degree can place graduates on a career ladder that could lead to positions such as restaurant manager, catering/banquet manager, sous-chef and executive chef.
Students train in aspects of culinary arts food service operations and management. The program emphasizes preparation of food for healthy lifestyles and is designed to exceed the standards set by the American Culinary Federation and the National Restaurant Association’s Professional Management Development Program. The program combines classroom study and work-site learning in college restaurant operations.
Student Learning Outcomes
Upon successful completion of the Culinary Arts degree, students will:
- Evaluate work quality and generate recommendations for continuous improvement.
- Have gained competencies to be employed in the hospitality industry or closely related field.
- Demonstrate the ability to input orders and correct mistakes as needed.
- Demonstrate the ability to plan day-to-day operations for a restaurant.
- Demonstrate the ability to manage and lead other students by acting as lead cook and sous chef.
- Possess the following certificates: Food Handler cards, Restaurant Management Certificate (NRA) and Accounting Certificate (NRA).
- Apply problem-solving and decision-making skills to resolve guest and student complaints.
- Demonstrate the ability to plan, write, and execute a complete menu and monitor quality.
- Students will be able to pass the ServSafe exam given by the National Restaurants Association.
- Work as a team with coworkers to ensure quality and guest services.
General Degree Requirements
The two degree options in this program are the Associate of Applied Technology (AAT) and the Associate in Applied Science–T (AAS-T). The different requirements for each degree are listed below.
AAT Degree General Education Requirements (18 credits)
ENGL& 101
| | 5 |
| Or | |
CMST& 220
| | 5 |
| | |
| Any 100-Level Math Class | 5 |
PSYC& 100DIV
| | 5 |
| COLL 102 | College Success for All | 3 |
Note: CMST& 220 or higher
PSYC& 100DIV: PSY 112DIV, SOC& 101DIV, or other humanities course that meets the diversity requirement
AAS-T Degree General Education Requirements (23 credits)
All AAS-T degrees must have a minimum of 20 credits of transferable general education. These credits replace the academic courses required for the AAT degree. Required credits include:
5 credits in communication
5 credits in quantitative reasoning
MATH& 107
| | 5 |
MATH& 141
| | 5 |
MATH& 142
| | 5 |
MATH& 146
| | 5 |
MATH& 151
| | 5 |
5 credits in a social science that meets the diversity requirement
PSYC& 100DIV
| | 5 |
SOC& 101DIV
| | 5 |
5 credits in social science, humanities, or science
choose one from the following:
ART& 100
| Art Appreciation | 5 |
ASL& 121
| American Sign Language I | 5 |
ASL& 122
| American Sign Language II | 5 |
BIOL& 160
| General Biology w/Lab | 5 |
BIOL& 175
| Human Biology w/Lab | 5 |
BIOL& 241
| Human A & P I | 5 |
BIOL& 242
| Human A & P II | 5 |
BIOL& 260
| Microbiology | 5 |
CHEM& 110
| | 5 |
CHEM& 121
| | 5 |
CHEM& 131
| | 5 |
GEOL& 110
| | 5 |
HIST& 146
| | 5 |
HIST& 147
| | 5 |
HIST& 148
| | 5 |
HUM& 101
| | 5 |
MUSC& 105
| | 5 |
PHYS& 114
| | 5 |
POLS& 202
| | 5 |
PSYC& 100
| | 5 |
PSYC& 200
| | 5 |
PSYC& 220
| | 5 |
SOC& 101
| | 5 |
3 credits in College Success:
Students pursuing an AAT or AAS-T degree must complete all college degree requirements prior to graduation. This includes courses that meet the requirements for diversity, computer literacy, and the capstone project.
Physical Activity Requirements
This occupation requires the ability to stand, walk, and perform repetitive motions for extended periods of time and lift up to 50 lbs. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.
Employability Requirements
All food workers (includes those who work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)
Program Length
This program is approximately five quarters long, depending on the time students need to satisfactorily complete all graduation requirements. In addition to the program course requirements, students must also complete the general education requirements for the degree they seek to obtain.
Admission Dates
Summer, fall, winter, and spring quarters.
Completion Requirements
Prerequisite(s)
None.
Program Course List
AAT Requirements
| Technical Course Requirements | 104 |
| AAT General Education Requirements | 18 |
| Computer Literacy Requirement | 3 |
| Total Credit Hours: | 125 |
AAT General Education Requirements: See list above
Computer Literacy Requirement: CAS 130 (Excel I) recommended to meet computer literacy degree requirement or successful completion of computer literacy exam
AAS-T Requirements
| Technical Course Requirements | 104 |
| AAS-T Degree General Education Requirements | 23 |
| Computer Literacy Requirement | 3 |
| Total Credit Hours: | 130 |
AAS-T Degree General Education Requirements: See list above
Computer Literacy Requirement: CAS 130 (Excel I) recommended to meet computer literacy degree requirement or successful completion of computer literacy exam