Designed to train students in basic cooking skills, this certificate program includes portions of the Culinary Arts degree program.
Approx. # of Quarters: 3
Estimated Cost: $6,866.42
Admission Dates: Fall, winter, spring, and summer quarters.
Included in this program are academic courses in communication, quantitative reasoning and social sciences that provide knowledge and abilities that enhance personal development and serve as a foundation for technical skills.
Employability Requirement: All food workers (includes those that work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required (Chapter 246-217 WAC) to have a valid food worker card to work in Washington.
Program Length: This program is approximately three quarters long, depending on the time students need to satisfactorily complete all graduation requirements.
Admission Dates: Summer, fall, winter and spring quarters.
|Catalog #||Course Name||Credits|
|CUL 104||Sanitation in Food Service Operations||3|
|CUL 107||Professional Cooking I||7|
|CUL 109||Cooking Methods I||7|
|CUL 111||Food Preparation I||3|
|CUL 113||Introduction to Baking||3|
|CUL 117||Professional Cooking II||7|
|CUL 119||Food Preparation II||3|
|CUL 123||Cooking Methods II||7|
|CUL 127||Professional Cooking III||7|
|CUL 132||American Regional Cuisine||3|
|CUL 135||Food Preparation III||3|
|CUL 139||Cooking Methods III||7|
|ENGL& 101||English Composition (or higher) or CMST& 220||5|
|MAT 105||Math for Industrial Professions (or higher)||5|
|PSYC& 100DIV||General Psychology (or other social science or humanities class that meets the diversity requirement)||5|
|Total Credits for Completion||75|