Academic Catalog

Culinary Arts AAT and AAS-T Degree

degree Info at a Glance
Type
AAT and AAS-T Degree
Estimated # of Quarters
This degree is approximately 5 quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates
Summer, fall, winter and spring quarters.
Prerequisites
None.

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.

The two degree options in this program are the Associate of Applied Technology (AAT) or the Associate in Applied Science–T (AAS-T) the different requirements for each degree are listed below.

Students pursuing an AAT or AAS-T degree must complete all college degree requirements prior to graduation. This includes courses that meet the requirements for diversity, computer literacy and the capstone project.

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.)

Recommended Course: CAS 130.

Degree 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
REST 103Food & Beverage Cost Control4
REST 107CAPKitchen & Dining Management3
REST 109Marketing/Public Relations3
REST 112Restaurant Dining7
REST 115Catering Production3
REST 119Operations Management4
REST 122Food Service Nutrition4
REST 126Finance & Accounting4
REST 131Business Plan Development4
REST 133Beverage Service Management4
REST 137Hospitality Law4
 Technical Credits104

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.

CLOSE

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. 

CLOSE

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. 

CLOSE

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. 

CLOSE

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, soufflés, mousses and custards. 

CLOSE

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. 

CLOSE

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. 

CLOSE

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.
CLOSE

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. 

CLOSE

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. 

CLOSE

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. 

CLOSE

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.
CLOSE

Food & Beverage Cost Control

Item #
REST 103
Total Credits
4

Outlines the fundamentals of food costing in relation to writing menus. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes. 

CLOSE

Kitchen & Dining Management

Item #
REST 107CAP
Total Credits
3

Learn how to communicate with, lead and manage different types of people. This entails how to hire and fire, inventory control, writing job descriptions and creating performance reviews for both front and back of the house. 

Prerequisites
REST 112.
CLOSE

Marketing/Public Relations

Item #
REST 109
Total Credits
3

Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation, and positioning your business in the market to get the desired results. 

CLOSE

Restaurant Dining

Item #
REST 112
Total Credits
7

Familiarizes students with all aspects of running a casual-style dining room open to the public. Included are opening/closing procedures, table setup, customer-service techniques, leadership, sanitation and safety procedures. 

CLOSE

Catering Production

Item #
REST 115
Total Credits
3

Emphasis will focus on buffet preparation and presentation. Students will receive hands-on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions and price limits. 

CLOSE

Operations Management

Item #
REST 119
Total Credits
4

Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls, and how to handle issues that arise daily. Students will also explore how to use Excel and the benefits of using Excel for restaurants. 

CLOSE

Food Service Nutrition

Item #
REST 122
Total Credits
4

Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat and what constitutes a healthy diet. Students will gain an understanding of the structure and functions of food. 

CLOSE

Finance & Accounting

Item #
REST 126
Total Credits
4

Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the workforce. 

CLOSE

Business Plan Development

Item #
REST 131
Total Credits
4

Develop a restaurant concept from start to finish, including a hands-on look at how to develop a business plan to present to possible investors. Students will practice decision-making and problem-solving skills by creating and planning their own concept. 

CLOSE

Beverage Service Management

Item #
REST 133
Total Credits
4

Learn to successfully set up and manage a beverage service operation. Includes the history of bar service, beverage-making ingredients and processes, safety and sanitation in the bar. 

CLOSE

Hospitality Law

Item #
REST 137
Total Credits
4

Learn about laws affecting the hospitality industry on both a national and state level. This class will look at operating an establishment according to government regulations regarding sales, civil rights, liability, administration issues and organization. 

CLOSE

AAT Requirements

Course NumberClass TitleCredits
 Technical Course Requirements104
AAT General Education Requirements15
Computer Literacy Requirements3
 Total Credits122

AAT General Education Requirements

Total Credits
15
To receive an AAT degree students must meet the following requirements
CLOSE

Computer Literacy Requirements

Total Credits
3
CLOSE

AAS-T Requirements

Course NumberClass TitleCredits
 Technical Course Requirements104
AAS-T Degree General Education Requirements20
Computer Literacy Requirements3
 Total Credits127

AAS-T Degree General Education Requirements

Total Credits
20
All AAS-T degrees must have a minimum of 20 credits of transferable general education. These credits replace the academic courses required for the AAT degree. Required credits include:
CLOSE

Computer Literacy Requirements

Total Credits
3
CLOSE
This page was last updated on August 17, 2015.