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.

 

Pathway Map (PDF)

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: 
Quarter 1

Transition Studies Students have several options for their starting point. Some students may start in our Transition Studies programs: Adult Basic Education, English as a Second Language, Digital Literacy, and High School+.

Quarter 2

MATH101 Technical Mathematics I 5 Credits Search Schedule
Covers the theories and applications of mathematics used in technical fields with emphasis on problem solving strategies, measurement, algebra, geometry, unit conversions and the metric system. Prerequisite: Eligible for MATH 092.
Distribution: AAS, AAS-COMPUTATION

ENGL090 Integrated Reading and Writing I 5 Credits Search Schedule
Introduces students to college-level reading and writing. Focuses on reading strategies, critical thinking, and writing unified paragraphs. ENGL 090 classes are combined with ENGL 095 classes, and students who demonstrate ENGL 095 proficiency may earn ENGL 095 credit. Prerequisite: Appropriate placement based on Reading & English CPT scores or transition test.
-OR-
ENGL095 Integrated Reading and Writing II 5 Credits Search Schedule
Prepares students for entry into college-level writing courses. Focuses on reading analytically, thinking critically, and writing coherent, well-supported texts. Prerequisite: Appropriate placement based on Reading & English CPT scores or transition test.

CCS101 Pathways to Success 3 Credits Search Schedule
Cultivates the mind-set and skills necessary for students to become confident, reflective, self-directing, and successful learners. Prerequisite: Eligible for ENGL 090 or higher.

 

Quarter 3

NUTR&101 Nutrition 5 Credits Search Schedule
Surveys the nutritional needs for individuals ranging from infants to adults. Emphasis is placed on the basic principles of nutrition. Particularly suitable for health occupation students. Prior high school chemistry or biology course or equivalent strongly recommended. Prerequisite: None.
Distribution: AA, AS, DTA, NATURAL SCIENCE, AA-AAS-T-NATURAL SCIENCE

ENGL098 Transitional English Composition 5 Credits Search Schedule
Introduces strategies and techniques writers use to convey ideas and participate in multiple discourse communities. Focuses on both the process and product of composing. English 098 classes are combined with English 101 classes, and students who demonstrate English 101 proficiency may earn ENGL& 101 credit. Prerequisite: Appropriate placement OR a "C" or better in ENGL 095.
-OR-
ENGL&101 English Composition I 5 Credits Search Schedule
Develops strategies and techniques writers use to convey ideas and participate in multiple discourse communities. Focuses on both the process and product of composing. Prerequisite: Appropriate placement OR a "B-" or better in ENGL 095 OR a "C" or better in ENGL 098.
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING

Quarter 4

CAP103 Sanitation 3 Credits Search Schedule
Develops an understanding of the basic principles of sanitation and safety and how it applies to food service operations. Prerequisite: Eligible for MATH 092 and ENGL 095 and instructor's permission.
CAP110 Culinary Fundamentals 7 Credits Search Schedule
Introduces basic quantity food cooking and the further development of skills in knife, tool, and equipment handling. Emphasizes vegetable and starch preparation and basic sauce station production and organization, including an introduction to stocks, grand sauces and their derivatives, and soup formulas. Prerequisite: CAP 100 and CAP 103 or concurrent enrollment.
CAP100 Introduction to Hospitality 5 Credits Search Schedule
Develops an understanding of the hospitality industry and career opportunities in the hospitality field. Familiarizes students with the organizational structure and basic functions of departments within hospitality and food service establishments. Prerequisite: Eligible for MATH 092 and ENGL 095.

 

Quarter 5

CAP115 Meat, Poultry, and Seafood Fabrication 6 Credits Search Schedule
Introduces basic quantity food cooking with an emphasis on meat, poultry, seafood fabrication, portion control, and preservation. Students will also develop skills in knife and tool handling and equipment operation. Prerequisite: CAP 100 and CAP 103 and CAP 110.
CAP120 Cold Food Production 6 Credits Search Schedule
Introduces basic salad and cold sandwich preparation for volume food service operations. Organization of pantry and delicatessen stations with an emphasis on speed, quantity production, and plate presentation. Prerequisite: CAP 115 or concurrent enrollment, and CAP 100, CAP 103 and CAP 110.

Quarter 6

CAP125 Garde Manger 6 Credits Search Schedule
Covers advanced cold food presentation including the preparation of hors ?oeuvres and canapés, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry. Prerequisite: CAP 115 and CAP 120.
CAP130 Dining Room Operations 6 Credits Search Schedule
Develops an understanding of dining room service functions with an emphasis on quality customer service. Familiarizes students with the varieties of alcoholic and non-alcoholic beverages and the laws related to responsible alcohol service. Prerequisite: CAP 125 or concurrent enrollment, and CAP 115 and CAP 120.
CMST&210 Interpersonal Communication: Diversity 5 Credits Search Schedule
Focuses on understanding and developing interpersonal communication skills needed to build and maintain healthy one-on-one relationships in both personal and professional contexts. Examines how diverse communication styles can impact relationships. Prerequisite: None.
Distribution: AA, AAS, AS, DTA, DIVERSITY, AAS-SPEAKING-LISTENING, AA-AAS-T-HUMANITIES, AAS-ADDITIONAL COMMUNICATION, AAS-HUMAN RELATIONS

Print Pathway Map
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.

 

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
 

 

Revision Date: 
Thursday, April 1, 2021