Culinary Arts - Associate in Applied Science - T (AAS-T)

Food, Beverage Arts & Hospitality Pathway

100 Credits   |   9 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
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
Helpful Notes

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


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"


French Chef's Knife 10"


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


Sharpening Steel




Immersion Thermometer


Roasting Fork


Griddle Spatula


2 X 2 Metal Spatula


Vegetable Peeler


Melon Baller


Fish Tweezers


Oyster Knife




Tomato Shark


Personal Timer


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)






Sets: Required (available in Bookstore)

Knife Kit


Garnishing Kit


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.

Revision Date: 
Wednesday, May 11, 2022