Culinary Arts
Credits: 59-62 | Length of Program: 4 quarters
Subject: Culinary Arts
Culinary Arts - Certificate of Completion
The Culinary Arts Program at South Puget Sound Community College is designed to provide knowledge and skills in the areas of food production, service and hospitality, and kitchen and dining room supervision. Student’s progress through high volume food service applications in the areas of soups and sauces, starch and vegetables, meat fabrication, cold foods and garde manger, sauté and hot line food production, table service, restaurant baking, and kitchen and dining room supervision. All students in the program will gain marketable skills, regardless of previous experience in the hospitality/food service industry.
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Graduates will qualify for employment as experienced cooks, lead cooks, or kitchen station supervisors in free-standing restaurants, hotels, resorts, institutional food service, catering kitchens, clubs, and executive dining services. It is intended that this degree, in combination with additional study and experience, be part of a career path that could lead to employment as Sous Chef, Working Chef, or Executive Chef.
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
All students required to complete precollege Math or English coursework must complete HDEV 101: Enhancing Student Success (3 credits) within their first two quarters of attendance.
Distribution: AA, AS, DTA, NATURAL SCIENCE, AA-AAS-T-NATURAL SCIENCE
Communication:
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
Computation
Distribution: AAS, AAS-COMPUTATION
Human Relations
DIVERSITY REQUIREMENT: South Puget Sound Community College requires all new students as of summer 2005 seeking an Associate Degree to complete a “diversity” course which meets the college criteria for listing as a diversity course and has been approved for such listing by the college Instructional Council prior to the student enrolling in the class.
Effective Catalog Year 2018-2019
Full-time students typically complete this program in one year for the certificate, if basic skills and/or pre-college are complete.
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.
Kitchen
| 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 |
$60.00 |
| Cooks Check Pants (2 each @ $30.00) |
$60.00 |
| Black Bib Aprons (2 each @ $10.00 |
$20.00 |
| Closed Toe Black Leather Shoes | $60.00- 100.00 |
| White Socks (2 each @ $5.00) |
$10.00 |
| Hat | $13.00 |
| Sets: Required (available in Bookstore) | |
| Knife Kit | $244.00 |
| Garnishing Kit | $57.00 |
Students may begin the Culinary Arts Program every quarter with permission of instructor.
Prerequisite: All students must be eligible for MATH 094, 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.
Special Program Note: A Washington State Food Handler’s Permit must be acquired before entry into the program. Individuals without this permit will not be allowed to enter instructional kitchens or work areas.
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.