Culinary Arts
Contact Us
Roger Knapp
Instructor
253.680.7247
JJ Meland
Instructor
253.680.7247
Dan Eberle
Career Advisor
253.680.7010
Location Downtown Campus
Hours Mon-Fri, 6:15 a.m. - 2:45 p.m.
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.
Program Length: Six quarters (approximate)
Associate of Technology Degree: 120 Credits
| GENERAL EDUCATION REQUIREMENTS |
CREDITS |
|
100+ Level Human Relations
100+ Level Communications
100+ Level Mathematics
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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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2
2
2
2
4
4
3
1
2
4
5
3
5
2
3
2
5
4
3
2
1
2
5
4
4
3
3
3
4
5
5
2
4
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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 |
