Basic Cooking Skills Certificate

Designed to train students in basic cooking skills, this certificate program includes portions of the Culinary Arts degree program.

Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities that enhance personal development and serve as a foundation for technical skills.

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 three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.

Admission Dates

Summer, fall, winter, and spring quarters.

Completion Requirements

Prerequisite(s)

None.

Program Course List

CUL 104	Sanitation in Food Service Operations	3
CUL 107	Professional Cooking I	7
CUL 109	Cooking Methods I	7
CUL 111	Food Preparation I	3
CUL 113	Introduction to Baking	3
CUL 117	Professional Cooking II	7
CUL 119	Food Preparation II	3
CUL 123	Cooking Methods II	7
CUL 127	Professional Cooking III	7
CUL 132	American Regional Cuisine	3
CUL 135	Food Preparation III	3
CUL 139	Cooking Methods III	7
	English Composition	5
	Or
	Public Speaking	5
	Any 100-Level Math Class	5
	General Psychology	5
COLL 102	College Success for All	3
Total Credit Hours:		78

NOTE:

English Composition or higher

General Psychology or other social science or humanities class