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: 
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+.

 

Students can start this program any quarter except Summer Quarter; no CAP classes offered during summer quarter

 

Quarter 2

Choose One:

MATH092 Mathematical Reasoning 5 Credits Search Schedule
Introduces operations with rational numbers, applications and problem solving skills, expressions, solving linear equations, and graphing linear relationships. Prerequisite: Qualifying placement for MATH 092 or ABE 065 or an "S" in ABE 064.
-OR-
ABE065 Contextualized Math II Search Schedule
Introduces operations with rational numbers, applications and problem solving skills, expressions, solving linear equations, and graphing linear relationships through direct instruction and contextualized application. Prepares students for high school completion, employment, or MATH& 107/MATH& 146 with concurrent MATH 096 enrollment. Prerequisite: Appropriate placement or an "S" in ABE 064 or a "U, P, V, W" in ABE 065.

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: ABE 055 or ESL 066 or qualifying placement.
-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: None.

 

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

 

*

CMATH107 CLIPPERS Math in Society 5 Credits Search Schedule
Accelerated course that gives students the opportunity to complete MATH 095 and MATH& 107 in one quarter. Explores a variety of mathematical topics presenting mathematics as an art in its own right and as a tool for understanding the world around us. Specific topics may be drawn from geometry, number theory, set theory, and the history of mathematics. Students will earn credit for either MATH 095 or MATH& 107 at the conclusion of the course. Designed for non-science majors. CLIPPERS courses combine the prerequisite course with the college-level course. These classes are taught in a computer lab with a focus on in-class activities and video-based instruction. Prerequisite: Appropriate placement or a "C" or better in MATH 092 or an "S" in ABE 065.

Includes ability to complete:
MATH 095 Intermediate Algebra Essentials
MATH& 107 Math in Society
*some students may place directly into MATH& 107

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: Appropriate placement for ENGL 095 and MATH 092 or ABE 065 or instructor's permission.
(instructor permission required as concurrent enrollment in additional CAP course required)

 

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: Completion of CAP 100 and CAP 103 or concurrent enrollment in CAP 100 and CAP 103.
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: Appropriate placement for MATH 092 and ENGL 095; and completion of CAP 110 or concurrent enrollment in CAP 110.

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.


Recommended; other courses may meet Human Relations Requirement

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

 

Quarter 7

CAP235 Culinary Baking 6 Credits Search Schedule
Applies the fundamentals of baking science to the preparation of a variety of bakery products. Students will gain an understanding of the use and care for equipment normally found in the bakeshop. Prerequisite: CAP 125 and CAP 130.
CAP240 Hot Line Production I 6 Credits Search Schedule
Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes restaurant style hot line production and organization and café style short order breakfast and lunch production. Prerequisite: CAP 235 or current enrollment, and CAP 125, and CAP 130.

 

Choose One: (2cr)

CAP190 Cooperative Work Experience Search Schedule
Cooperative Work Experience (Co-op) is an academic internship program that integrates a student?s classroom study with planned supervised learning in positions related to the student?s program of study or area of interest. Students are awarded credit and a grade not for the work itself, but for the demonstration of learning which occurs in and throughout the work experience.
CAP290 Cooperative Work Experience Search Schedule
Cooperative Work Experience (Co-op) is an academic internship program that integrates a student?s classroom study with planned supervised learning in positions related to the student?s program of study or area of interest. Students are awarded credit and a grade not for the work itself, but for the demonstration of learning which occurs in and throughout the work experience.

Quarter 8

CAP245 Hot Line Production II 6 Credits Search Schedule
Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes sauté, pan searing, and poaching, and restaurant hot line production and organization. Prerequisite: CAP 235 and CAP 240.
CAP248 Hot Line Production III 6 Credits Search Schedule
Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes sauté, grilling, and restaurant hot line production and organization. Prerequisite: CAP 245 or concurrent enrollment and CAP 235 and CAP 240.

Quarter 9

CAP250 Menu Development 6 Credits Search Schedule
A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on menu development, including understanding the functions of a menu, menu planning resources, food cost, break-even analysis, menu pricing strategy, and developing the physical menu. Prerequisite: CAP 245 and CAP 248.
CAP255 Restaurant Management 6 Credits Search Schedule
A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on the supervision of personnel in the kitchen and the dining room, and production skills, including purchasing, receiving, and storing supplies. Prerequisite: CAP 250 or concurrent enrollment, and CAP 245 and CAP 248.

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
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.

 

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

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