Culinary Arts

Contact Us

DT campus

Roger Knapp
Instructor
253.680.7247

JJ Meland
Instructor
253.680.7247

Jason Carroll
Career Advisor
253.680.7008

To schedule an advising appointment, please call 253.680.7002.

Location Downtown Campus

Hours Mon-Fri, 6:15 a.m. - 2:45 p.m. or
1:45-5 p.m. 

Culinary Arts Demo

Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions. Career paths include dinner cook, institutional cook, cook's helper, baker's helper, fry cook, and short order cook. Students work in all aspects of the dining facilities on campus, planning and preparing meals and catering banquet functions. Instruction includes food planning and preparation, and serving and cleanup. Graduates receive a broad base of skills and are well prepared for a variety of entry-level culinary jobs.  

NEW! Introducing the new Mobile Food Cook certificate! Learn the basic cooking skills and permits necessary to operate a mobile food service business in this short-term certificate of competency program. Call the instructor or career advisor to enroll today.

Program Length: Six quarters (approximate)
Program Times: Day and Afternoon program available

Associate of Applied Science Degree: 120 Credits

GENERAL EDUCATION REQUIREMENTS CREDITS

100+ Level Human Relations
100+ Level Communications
100+ Level Mathematics

5
5
5
REQUIRED COURSEWORK CREDITS

CARTS 101 Introduction to Culinary Arts
CARTS 102 Sanitation and Food Safety
CARTS 103 Product Identification
CARTS 104 Breakfast Service
CARTS 105 Basic Food Preparation
CARTS 106 Basic Cooking Techniques
CARTS 107 Fundamentals of Table Service I
CARTS 108 Garde Manger I
CARTS 109 Food Service Mathematics
CARTS 110 Soups and Sauces
CARTS 111 Vegetables, Starches, and Grains
CARTS 112 Customer Service
CARTS 113 Introduction to Baking
CARTS 114 Cost Control
CARTS 115 Food and Beverage Service
CARTS 116 Menu Development
CARTS 117 A la Carte Cooking
CARTS 118 Introduction to Catering and Banquets
CARTS 201 Meats and Seafood
CARTS 202 Global Food and Nutrition Issues
CARTS 203 Ice Carving
CARTS 204 Garde Manger II
CARTS 205 Restaurant Desserts
CARTS 206 Techniques of Restaurant Cooking
CARTS 207 Catering and Banquets
CARTS 208 Regional Cuisine Service
CARTS 209 International Cuisine Service
CARTS 210 Introduction to Management
CARTS 211 Classical Cuisine
CARTS 212 Chef's Table Service
CARTS 213 Advanced Culinary Applications
CARTS 214 Employment Preparation
CARTS 215 Wine/Spirits

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Certificate of Competency: 66 Credits
Culinary Arts Line Cook

GENERAL EDUCATION REQUIREMENTS CREDITS

90+ Level Human Relations
90+ Level Communications
90+ Level Mathematics

5
5
5
REQUIRED COURSEWORK CREDITS

CARTS 101 Introduction to Culinary Arts
CARTS 102 Sanitation and Food Safety
CARTS 103 Product Identification
CARTS 104 Breakfast Service
CARTS 105 Basic Food Preparation
CARTS 106 Basic Cooking Techniques
CARTS 107 Fundamentals of Table Service I
CARTS 108 Garde Manger I
CARTS 109 Food Service Mathematics
CARTS 110 Soups and Sauces
CARTS 111 Vegetables, Starches, and Grains
CARTS 112 Customer Service
CARTS 113 Introduction to Baking
CARTS 114 Cost Control
CARTS 115 Food and Beverage Service
CARTS 116 Menu Development
CARTS 117 A la Carte Cooking

2
2
2
2
4
4
3
1
2
4
5
3
5
2
3
2
5

Certificate of Competency: 35 Credits
Mobile Food Cook

REQUIRED COURSEWORK CREDITS
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Breakfast Service 2
CARTS 105 Basic Food Preparation 4
CARTS 108 Garde Manger I 1
CARTS 111 Vegetables, Starches, and Grains 5
CARTS 114 Cost Control 2
CARTS 116 Menu Development 2
CARTS 118 Introduction to Catering and Banquets 4
CARTS 120 Food Truck Fundamentals 3
CARTS 121 Business Plans for Mobile Food Services 3
CARTS 122 Food Truck Operation 3
CARTS 214 Employment Preparation 2