Culinary Advanced Cooking Certificate
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