Culinary Arts - Course Planning

While earning a Culinary Arts degree or certificate from the Seattle Culinary Academy at Seattle Central College, you will learn to prepare appetizers, soups, sauces, salads, entrees, vegetables and starches, breads, pastries and desserts. You'll also learn to identify and fabricate meat, poultry and fish. In addition to cooking and pastry techniques, the program covers sanitation, nutrition, management, purchasing, costing and menu development, as well as food and wine pairing.

You will also gain hands-on experience with classic and modern techniques in our student-run restaurants and learn about sustainable food practices to provide you with the skills needed in today’s culinary industry.

Course Planning

Questions about course planning? Students enrolled in the Culinary Arts program can contact your counselor, Lori Ann Miller (LoriAnn.Miller@seattlecolleges.edu) or the Seattle Culinary Academy staff.

Prerequisite: ENG (or ENG 101) and MAT 110 (or college level math)

Once the prerequisites have been met, students can earn a 6-quarter certificate or 7-quarter Associate of Applied Science (AAS) degree.

First Quarter
Prefix Course Credits
CUL 101 Food Theory I 6
CUL 111 Introduction to Professional Cooking: Practicum 6
CUL 151 Sustainable Food Systems Practices, Part I 1
HOS 101 Customer Service Practicum I 1
HOS 110 Principles of Sanitation 3
HOS 112 Spreadsheets for Hospitality 1
Subtotal First Quarter 18
Second Quarter
Prefix Course Credits
CUL 102 Food Theory II 5
CUL 112 Quantity Cooking: Practicum II 8
HOS 102 Customer Service Practicum II 1
HOS 111 Dining Room Theory 1
HOS 122 Purchasing & Inventory: Theory 1
HOS 123 Food Costing Principles & Application 1
Subtotal Second Quarter 17
Third Quarter
Prefix Course Credits
BAK 105 Restaurant Baking: Theory 1.5
BAK 115 Restaurant Baking: Practicum 1
BIOL 103 Nutrition for Foodservice 3
CUL 103 Food Theory III 4
CUL 113 Restaurant Cooking: Practicum 8
CUL 152 Sustainable Food Systems Practices, Part II 1
HOS 103 Customer Service Practicum III 1
Subtotal Third Quarter 19.5
Fourth Quarter
Prefix Course Credits
BAK 116 Fine Dining Baking: Practicum 1
CUL 104 Food Theory IV 6
CUL 114 International Cooking: Practicum 8
HOS 104 Customer Service Practicum IV 1
HOS 124 Computerized Menu Planning 2
Subtotal Fourth Quarter 18
Fifth Quarter
Prefix Course Credits
CUL 120 Introduction to Wine 1
CUL 153 Sustainable Food Systems Practices, Part III 1
CUL 205 Advanced Culinary Theory 1
CUL 215 Advanced Culinary Practices 4.5
HOS 108 Dining Room & Kitchen Management 4
HOS 201 Functions of Management 2
Subtotal Fifth Quarter 13.5
Sixth Quarter
Prefix Course Credits
CUL 251 Introduction to Wine 4
CUL 255 Sustainable Food Systems Practices, Part III 8
PSYC 240 Advanced Culinary Theory 3
Subtotal Sixth Quarter 15

Certificate

Total Programs Credits: 101

Associate of Applied Science Degree

General Education Electives: Any humanities, social sciences, natural science of CSC class: 4 credits

Allied Support Electives: Any CSC, BUS, MIC or college transfer class, or CUL 299: 12 credits

Total Program Credits: 117

Class Schedule

Seattle Central College’s Seattle Culinary Academy is fully accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. Why choose an ACFEI accredited program? (pdf)