Culinary Advanced Cooking Certificate

CIP Code

12.0501

Designed to build upon the skills learned in the Basic Certificate, students will learn to create meals found in high-end restaurants as the management skills that are crucial for success.  Skills learned include the selection and preparation of quality meat products, Charcuterie, and regional cuisine; cost control, menu design, marketing and management.  Upon completion, students will have the skills to pursue work as a sous chef or executive chef.

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, based on availability.

Completion Requirements

Prerequisite(s)

Completion of Basic Cooking Skills Certificate

Program Course List

ACTG 110Bookkeeping I

4

CUL 132American Regional Cuisine

3

CUL 135Food Preparation III

3

CUL 155Charcuterie

3

CUL 160Meat Cookery

3

CUL 175Menu Design

3

RBM 107Marketing

3

REST 103Food & Beverage Cost Control

4

REST 107CAPKitchen & Dining Management

3

REST 113Restaurant Dining & Customer Service

5

REST 119Operations Management

4

REST 133Beverage Service Management

4

Total Credit Hours:42