Culinary Arts - Associate in Applied Science - T (AAS-T)
This program differs from the Culinary Arts AAS by offering more general education as part of the core requirement, making it more transferrable to colleges and universities who chose to articulate with South Puget Sound Community College. The only current accepted articulation for this AAS-T degree is with South Seattle Community College’s Bachelor of Applied Science degree in Hospitality Management.
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. Students’ progress through high volume food service applications in the areas of starch and vegetables, soups and sauces, 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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PROGRAM
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ED PLAN
ALL PROGRAM
REQUIREMENTS
CLASS
SCHEDULE
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. Obtaining the Bachelor of Applied Science degree in Hospitality Management can lead to expanded career opportunities in food service and hospitality management. See Culinary & Beverage Arts » Culinary Arts for more career and employment information.Â
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
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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.
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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.
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.
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.
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.
NUTR&101
Nutrition
5 Credits Search Schedule
Surveys the normal 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. This course was formerly known as BIOL 125. Prerequisite: None.
Distribution: AA, AS, DTA, NATURAL SCIENCE, AA-AAS-T-NATURAL SCIENCE
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.
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.
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.
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.
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.
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General Education Requirements
Communication:
ENGL&101
English Composition I
5 Credits Search Schedule
Develops writing skills by focusing on strategies and techniques writers use to convey ideas, evaluate information, make a point, and participate in multiple discourse communities. Emphasizes both the process and the product of writing. This course was formerly known as WRIT 101, College Writing I. Prerequisite: Appropriate placement test scores OR appropriate completion of ENGL 095, ENGL 095X, or ENGL 098 OR concurrent enrollment in ENGL 110 with instructor's permission.
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
Computation
MATH&107
Math in Society
5 Credits Search Schedule
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. Designed for non-science majors. Specific topics may be drawn from geometry, number theory, set theory, and the history of mathematics. Prerequisite: Concurrent enrollment in or completion of MATH 096 with a "C" or better or appropriate placement.
Distribution: AA, AS, DTA, NATURAL SCIENCE, QUANTITATIVE, AA-AAS-T-QUANTITATIVE, AA-AAS-T-NATURAL SCIENCE
Human Relations
 (must satisfy diversity requirement)
Effective Catalog Year 2019-2020
Full-time students typically complete this program in two years for the Associate in Applied Science – T Degree, if basic skills and/or pre-college are complete.
All equipment, clothing, and supplies must be purchased prior to the first day of class.Â
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:Â 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 |
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| Sets: Required (available in Bookstore) |
| Knife Kit |
$244.00 |
| Garnishing Kit |
$57.00 |
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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:Â No acrylic or finger nail polish may be worn, no dangling earrings, rings are to be restricted to one band type only.
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