Culinary Arts (AAS-T)
Credits: 97 | Length of Program: 3-6 quarters
Subject: Culinary Arts
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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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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Distribution: AA, AS, DTA, NATURAL SCIENCE, AA-AAS-T-NATURAL SCIENCE
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Communication:
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
Computation
Distribution: AA, AS, DTA, NATURAL SCIENCE, QUANTITATIVE, AA-AAS-T-QUANTITATIVE, AA-AAS-T-NATURAL SCIENCE
Human Relations
Effective Catalog Year 2018-2019
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.
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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 Â |
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: 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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