Academic Catalog

Basic Cooking Skills Certificate

certificate Info at a Glance
Type
Certificate
Estimated # of Quarters
This certificate is approximately 3 quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates
Summer, fall, winter and spring quarters.
Prerequisites
None.

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 pounds. 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 that 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.)

Certificate Requirements

Course NumberClass TitleCredits
CUL 104Sanitation in Food Service Operations3
CUL 107Professional Cooking I7
CUL 109Cooking Methods I7
CUL 111Food Preparation I3
CUL 113Introduction to Baking3
CUL 117Professional Cooking II7
CUL 119Food Preparation II3
CUL 123Cooking Methods II7
CUL 127Professional Cooking III7
CUL 132American Regional Cuisine3
CUL 135Food Preparation III3
CUL 139Cooking Methods III7
English Composition (or higher) or Public Speaking5
Any 100-Level Math Class5
General Psychology (or other social science or humanities class)5
 Technical Credits75

Sanitation in Food Service Operations

Item #
CUL 104
Total Credits
3

Presents the principles of food microbiology, food-borne illness and the standards enforced by regulatory agencies. Incorporates applied measures for the prevention of food-borne illness and other microbiological factors. Includes National Restaurant Association ServSafe Certification.

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Professional Cooking I

Item #
CUL 107
Total Credits
7

Provides the student with a general understanding of the professional kitchen. Topics include kitchen safety; dishwasher procedures; how to handle food in a safe environment; selection of and caring for knives; understanding how a professional kitchen is organized; and the rationale, cleaning, and function of kitchen equipment. Students will learn to cut foods in a variety of shapes and to recognize and use a variety of herbs and spices. 

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Cooking Methods I

Item #
CUL 109
Total Credits
7

Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will learn dishwashing and basic food preparation, how to read and follow standardized recipes, deli operations, and station organization. 

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Food Preparation I

Item #
CUL 111
Total Credits
3

Practice and apply the skills of a restaurant cook. Students will learn the importance of organizing and planning their work stations as well as preparing items needed prior to actual cooking. Topics include fruit and vegetable varieties, uses and preparation. 

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Introduction to Baking

Item #
CUL 113
Total Credits
3

Introduces culinary students to the fundamentals of baking and to scientific principles. Students will learn different mixing and production methods in producing quick breads, pastries, cakes, pies, souffl├ęs, mousses and custards. 

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Professional Cooking II

Item #
CUL 117
Total Credits
7

Covers the procedures and techniques of sauces and stocks. Students will learn how to prepare a variety of classic hot and cold sauces, use thickening agents properly, recognize and classify sauces, and prepare a variety of stocks. 

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Food Preparation II

Item #
CUL 119
Total Credits
3

Provides practice in the fundamental techniques related to hot food cooking. Students will perform specific competencies to develop their proficiency in the techniques and science of cooking. Topics that will be covered are pasta, potatoes and grain cookery. 

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Cooking Methods II

Item #
CUL 123
Total Credits
7

Introduces the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. They will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product, and working under stringent time guidelines. 

Prerequisites
CUL 109.
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Professional Cooking III

Item #
CUL 127
Total Credits
7

Introduces students to basic meat cooking procedures, breakfast cookery and dairy products. Students will learn the composition of meats, eggs and dairy products and will apply various cooking methods. 

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American Regional Cuisine

Item #
CUL 132
Total Credits
3

Explores the history and styles of food from the Pacific Northwest, California, the Southwest, New England and Florida. Students will create regionally inspired dishes with continued emphasis on solid cooking methodologies. 

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Food Preparation III

Item #
CUL 135
Total Credits
3

Focuses on beef, chicken and fish cookery and fabrication. Instruction will center on understanding the structure and composition of meats, being able to identify a variety of fish and shellfish, use of proper storage and application of various cooking methods. 

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Cooking Methods III

Item #
CUL 139
Total Credits
7

Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product, and working under stringent time guidelines. 

Prerequisites
CUL 123.
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English Composition (or higher) or Public Speaking

Total Credits
5
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Any 100-Level Math Class

Total Credits
5
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General Psychology (or other social science or humanities class)

Total Credits
5
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This page was last updated on July 23, 2015.