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. or
1:45-5 p.m.
Students prepare for an array of careers in the culinary industry. The curriculum offers a wide range of subject areas that include both lecture-based and lab-based courses. Fundamentals include courses in knife skills, culinary safety/sanitation and classic culinary techniques. In addition, the advanced, lab-based courses include various cooking applications such as a la carte, garde manger, baking, ice carving, and regional and international cuisines with an emphasis on modern trends and techniques in the culinary industry. Graduates leave prepared for the wide-ranging culinary and hospitality industries.
Program Length: Six quarters (approximate)
Program Times: Day and Afternoon program available
Associate of Technology 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
|
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
|
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 Training: 19 Credits
Culinary Arts Fundamentals
| REQUIRED COURSEWORK |
CREDITS |
|
CARTS 101 Introduction to Culinary Arts
CARTS 102 Sanitation and Food Safety
CARTS 104 Breakfast Service
CARTS 105 Basic Food Preparation
CARTS 106 Basic Cooking Techniques
CARTS 111 Vegetables, Starches, and Grains
|
2
2
2
4
4
5 |
