Culinary Arts Associate of Applied Technology 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.
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 a combination of online, classroom, and practical experience in our on-campus restaurant. This program is approximately six 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.
Program Outcomes
• Use culinary tools, equipment, and food products according to the principles of food production and safety.
• Apply food safety and sanitation procedures in preparation of food products in the kitchen.
• Plan menus for a variety of food service events.
• Use principles of nutrition to ensure maximum nutrient retention during food preparation.
• Demonstrate the ability to manage and lead other students by acting as lead cook and sous chef.
• Perform business math skills when using bookkeeping systems employed in the restaurant industry.
• Use leadership, customer service, and interpersonal skills in support of management of a kitchen.
• Summarize the test standards and information in order to pass the ServSafe examination.
Completion Requirements
Prerequisite(s)
None.
Program Course List