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.)
|Course Number||Class Title||Credits|
|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 (or higher) or Public Speaking||5|
|Any 100-Level Math Class||5|
|General Psychology (or other social science or humanities class)||5|
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.
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.
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.
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.
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, soufflés, mousses and custards.
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.
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.
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.
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.
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.
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.
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.
|ENGL& 101||English Composition I||5|
|ENG 102||Composition: Argumentation & Research||5|
|ENG 104||Business Writing||5|
|ENGL& 235||Technical Writing||5|
|CMST& 220||Public Speaking||5|
|MAT 103||Business Mathematics||5|
|MAT 104||Introductory Computer Mathematics||5|
|MAT 105||Mathematics for Industrial Professionals||5|
|MAT 106||Math for Electronics||5|
|MAT 108||Math for Health Occupations||5|
|MAT 110||Math for Non-Science Majors||5|
|MATH& 141||Precalculus I||5|
|MATH& 142||Precalculus II, Functional Trigonometry||5|
|MATH& 146||Introduction to Stats||5|
|MATH& 151||Calculus I||5|
|MATH& 152||Calculus II||5|
|PSYC& 100DIV||General Psychology||5|