Culinary Arts - Certificate of Completion

Food, Beverage Arts & Hospitality Pathway

62 Credits   |   6 Quarters

Pathway at a Glance

You value creativity, hospitality, and good service. Run a kitchen, manage a resort, prepare high-quality meals for a diverse set of patrons, or create microbrews in the Pacific Northwest's booming craft brew and distilling industry. Whatever your goal, it starts in our Food, Beverage Arts, and Hospitality Pathway.



Courses by Quarter
Entry Requirements
Prerequisite: All students must be eligible for MATH 092, ENGL 095 and obtain instructor’s permission to register for any 100 CAP courses in the Culinary Arts Program. All students must have successfully completed ENGL 095 and obtain instructor’s permission to register for any 200 CAP courses in the Culinary Arts Program.
Quarter Plan: 
Program Student Learning Outcomes

At the completion of the Culinary Arts Program, the successful student will be able to:

  • Demonstrate the ability to identify, think critically, formulate, and present creative solutions in food preparation and production
  • Communicate professional material in oral and written forms with their peers, supervisors, other industry professionals, and customers and clientele
  • Demonstrate an understanding of mathematical concepts in scaling, measuring, purchasing, pricing, food costing, and adjust recipe quantities while using mathematical ideas to solve problems
  • Apply the appropriate industry standards and practices in a business and food practice context
  • Able to identify and adjust to workplace differences in order to operate collaboratively and effectively in a food service setting

The SPSCC college-wild abilities are embedded into each program:

  • Communicate effectively
  • Think logically and critically
  • Evaluate and process quantitative and symbolic data
  • Understand themselves in relation to others in a multicultural world
  • Understand ethical responsibilities and consequences


Helpful Notes

All equipment, clothing, and supplies must be purchased prior to the first day of class. 


Personal Hygiene Code: A personal hygiene and professional conduct code is in effect in college kitchens as follows:  Hair must be neatly maintained, clean, and under control at all times.  If a beard is worn, it must be closely trimmed.

Per ACF Standards: No acrylic or finger nail polish may be worn, no dangling earrings, rings are to be restricted to one band type only.

Required Supplies: All tools must be permanently marked with student ID# or name with indelible pen or engraver – engraver is available in Food Service Department. All costs are estimated.



French Chef's Knife 8" $35.00 -130.00
French Chef's Knife 10" $35.00 -150.00
Stiff Boning Knife 6" $15.00 - 90.00
Flexible Fillet Knife 9" $20.00 - 85.00
Saw Knife (Bread) 10" $15.00 - 125.00
Paring Knife 3 $7.00 - 45.00
Meat Slicer 12" $30.00 - 150.00
Tourne' Knife $10.00
Sharpening Steel $25.00
Shears $25.00
Immersion Thermometer $15.00
Roasting Fork $20.00
Griddle Spatula $20.00
2 X 2 Metal Spatula $10.00
Vegetable Peeler $5.00
Melon Baller $10.00
Fish Tweezers $15.00
Oyster Knife $15.00
Zester $10.00
Tomato Shark $10.00
Personal Timer $20.00
Professional Tool Bag/Case $50.00 - 100.00


Required Clothing

Double Breasted Chef's Coat
(2 each @ $30.00
Cooks Check Pants
(2 each @ $30.00)
Black Bib Aprons
(2 each @ $10.00
Closed Toe Black Leather Shoes $60.00 - 100.00
White Socks
(2 each @ $5.00)
Hat $13.00
Sets: Required (available in Bookstore)
Knife Kit $244.00
Garnishing Kit $57.00


Revision Date: 
Wednesday, May 11, 2022