Culinary Arts

Contact Us

DT campus

Roger Knapp CEC
Executive Chef / Instructor
Vice President, Washington State Chefs Association

JJ Meland CEC, CCA, WCCE
Executive Chef / Instructor
National Board Member A.C.F. Certification Commission

Admissions Office
253.680.7002

 

Location Downtown Campus

Hours Mon-Fri, 7:00 a.m. - 2:30 p.m. 

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Bates Technical College is South Sound's only American Culinary Federation Accredited Culinary Arts Degree and Certificate Program
If you have a passion for food and have always dreamed of being in the Culinary Industry then Bates Technical College's Culinary Arts associate degree program is for you! Bates AAS and Certificate are ideal for students with cooking skills and an interest in the fast-growing food service industry. You will receive training from award-winning instructors and obtain the skills and experience to get leading jobs in the fast-paced culinary field.

AAS Degree: In only six quarters of Culinary Arts training, students will graduate with an Associate of Applied Science degree in Culinary Arts, and will be Certified Culinarians (CC) through the A.C.F.  

Mobile Food Concessions Certificate: Three quarters of Culinary and Mobile Food Truck training will prepare you to run and own your own food truck.

Culinary Arts Certificate: Two quarters of Culinary Arts classes will provide you with the basic skills and training for a culinary career.

Uniform Requirements:  

Bates logo chef coat with name embroidered

Hounds Tooth Check Pants

Non‐Skid Oil Resistant, Black Leather Shoes  

https://schools.newchef.com  


Knife Kit to include (Purchased at Bargreens and Ellingson):

Mercer Knife Kit Only: Chef's Knife, Boning Knife, Paring Knife, Bread Knife, Peeler, Slicer, Steel Thermometer, Knife Roll or Case to keep knifes/tools in.

Make sure to tell Bargreen and Ellingson that you are a Bates Culinary Arts student.

Bargreen & Ellingson Google Map  

Book Requirements:

On Cooking:  A textbook of culinary fundamentals by Sarah Labensky, 6th edition, Pearson.
On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd Edition, Pearson. 

View Program Courses by Quarter

Note: Information contained within these PDFs is accurate as of its original posting date. The college reserves the right to edit, change, or update information as needed throughout the year. Up-to-date information is available in Student Services.

Associate of Applied Science Degree: 120 Credits

GENERAL EDUCATION REQUIREMENTS CREDITS
100+ Level Human Relations 5
100+ Level Communications 5
100+ Level Mathematics 5
       
REQUIRED COURSEWORK CREDITS 
CARTS 101 Intro Fundamentals to Culinary Arts 6
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Fundamentals of Table Service 3
CARTS 105 Garde Manger 1
CARTS 106 Breakfast Service 2
CARTS 107 Food service math and cost control 4
CARTS 108 Fundamentals of cooking II 4
CARTS 109 Cooking Applications 9
CARTS 110 Food and beverage service 6
CARTS 111 Introduction to baking 5
CARTS 112 Advanced cooking techniques 5
CARTS 201 Menu development 2
CARTS 202 Meats and seafood 3
CARTS 203 Nutrition 2
CARTS 204 Restaurant desserts 5
CARTS 205 Regional and International cuisine 6
CARTS 206 Garde Manger II 2
CARTS 207 Catering and Banquets 8
CARTS 208 Classical cooking applications 9
CARTS 209 Ice Carving 1
CARTS 210 Intro to management 5
CARTS 211 Chef's table service 5
CARTS 212 Techniques of Restaurant Cooking 4
CARTS 213 Wine/Spirits 4

Certificate of Competency: 64 Credits

Culinary Arts Line Cook

GENERAL EDUCATION REQUIREMENTS CREDITS
90+ Level Human Relations 5
90+ Level Communications 5
90+ Level Mathematics 5
       
REQUIRED COURSEWORK  
CARTS 101 Intro Fundamentals to Culinary Arts 6
CARTS 102 Sanitation and Food Safety 2
CARTS 103 Product Identification 2
CARTS 104 Fundamentals of Table Service 3
CARTS 105 Garde Manger 1
CARTS 106 Breakfast Service 2
CARTS 107 Food service math and cost control 4
CARTS 108 Fundamentals of cooking II 4
CARTS 109 Cooking Applications 9
CARTS 110 Food and beverage service 6
CARTS 111 Introduction to baking 5
CARTS 112 Advanced cooking techniques 5
CARTS 113 Introduction to Baking 5
CARTS 114 Cost Control 2
CARTS 115 Food and Beverage Service 3
CARTS 116 Menu Development 2
CARTS 117 A La Carte Cooking 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