Revision Date:
Wednesday, May 03, 2023
Food, Beverage Arts & Hospitality Pathway
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.
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.
Required Supplies: All tools must be permanently marked with student ID# or name with an 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 | |
| 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.
Quarter Plan
Search ScheduleStudents have several options for their starting point. Some students may start in our Transition Studies programs: Adult Basic Education, ESL, High School+, and Basic Computer Skills.
Students can start this program any quarter except Summer Quarter; no CAP classes are offered during Summer Quarter
Choose One:
ENGL090
5cr
Integrated Reading and Writing I
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: Appropriate placement or an �S� in ABE 054, ABE 055, ESL 065, ESL 066, IE 065, or IE 066.
-OR-
ENGL095
5cr
Integrated Reading and Writing II
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.
Choose One
MATH092
5cr
Mathematical Reasoning
Introduces operations with rational numbers, applications and problem solving skills, expressions, solving linear equations, and graphing linear relationships. Prerequisite: Appropriate placement score on the Arithmetic Test or recommendation from the Basic Education for Adults department.
-OR-
ABE065
5cr
Contextualized Math II
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.
CCS101
3cr
Pathways to Success
Cultivates the mind-set and skills necessary for students to become confident, reflective, self-directing, and successful learners.
NUTR&101
5cr
Nutrition
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.
Fees: $12.00 Natural Applied Science Course Fee
CMATH107
5cr
Clippers Math In Society
Gives students the opportunity to complete MATH& 107 in one quarter with prerequisite support as needed. Explores a variety of mathematical topics presenting mathematics as an art 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. Students will earn credit for either MATH 095 or MATH& 107 at the conclusion of the course.
CLIPPERS courses combine the prerequisite courses with the college-level course and are taught with a focus on video-based instruction.
Fees: $12.00 Natural Applied Science Course Fee
Choose One:
ENGL&101
5cr
English Composition I
Develops strategies and techniques writers use to convey ideas and participate in multiple discourse communities. Focuses on both the process and product of composing.
Fees: $12.00 Humanities/Communications Course Fee
CAP103
3cr
Sanitation
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.
Fees: $75.00 Culinary Arts Course Fee
CAP110
7cr
Culinary Fundamentals
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.
Fees: $150.00 Culinary Arts Course Fee
CAP100
5cr
Introduction to Hospitality
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.
Fees: $75.00 Culinary Arts Course Fee
CAP115
6cr
Meat, Poultry, and Seafood Fabrication
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.
Fees: $150.00 Culinary Arts Course Fee
CAP120
6cr
Cold Food Production
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.
Fees: $150.00 Culinary Arts Course Fee
CAP125
6cr
Garde Manger
Covers advanced cold food presentation including the preparation of hors ?oeuvres and canap�s, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry.
Fees: $150.00 Culinary Arts Course Fee
CAP130
6cr
Dining Room Operations
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.
Fees: $75.00 Culinary Arts Course Fee
CMST&210
5cr
Interpersonal Communication: Diversity
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.
Fees: $12.00 Humanities/Communications Course Fee
CAP235
6cr
Culinary Baking
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.
Fees: $150.00 Culinary Arts Course Fee
CAP240
6cr
Hot Line Production I
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 caf� style short order breakfast and lunch production.
Fees: $150.00 Culinary Arts Course Fee
Choose One
CAP190
5cr
Cooperative Work Experience
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.
Fees: $15.00 Co-Op ins Course Fee
-OR-
CAP290
5cr
Cooperative Work Experience
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.
Fees: $15.00 Co-Op Ins Course Fee
CAP245
6cr
Hot Line Production II
Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes saut�, pan searing, and poaching, and restaurant hot line production and organization.
Fees: $150.00 Culinary Arts Course Fee
CAP248
6cr
Hot Line Production III
Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes saut�, grilling, and restaurant hot line production and organization.
Fees: $150.00 Culinary Arts Course Fee
CAP250
6cr
Menu Development
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.
Fees: $75.00 Culinary Arts Course Fee
CAP255
6cr
Restaurant Management
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.
Fees: $75.00 Culinary Arts Course Fee