Culinary Arts - Associate in Applied Science - T (AAS-T)
Food, Beverage Arts & Hospitality Pathway
100 Credits | 9 Quarters
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.
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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+.
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Students can start this program any quarter except Summer Quarter; no CAP classes offered during summer quarter
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Choose One:
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Distribution: AA, AS, DTA, NATURAL SCIENCE, AA-AAS-T-NATURAL SCIENCE
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Includes ability to complete:
MATH 095 Intermediate Algebra Essentials
MATH& 107 Math in Society
*some students may place directly into MATH& 107
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING
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Recommended; other courses may meet Human Relations Requirement
Distribution: AA, AAS, AS, DTA, DIVERSITY, AAS-SPEAKING-LISTENING, AA-AAS-T-HUMANITIES, AAS-ADDITIONAL COMMUNICATION, AAS-HUMAN RELATIONS
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Choose One: (2cr)
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
All equipment, clothing, and supplies must be purchased prior to the first day of class.
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Required Supplies:Â 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.
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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 |
$60.00 |
Cooks Check Pants |
$60.00 |
Black Bib Aprons |
$20.00 |
Closed Toe Black Leather Shoes |
$60.00- 100.00 |
White Socks |
$10.00 |
Hat |
$13.00 |
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Sets: Required (available in Bookstore) |
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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:Â 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.