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

CUL 101:Food Theory I
6 credits

CUL 111: Introduction to Professional Cooking: Practicum
6 credits

CUL 151: Sustainable Food Systems Practices, Part I
1 credit

HOS 101: Customer Service Practicum I
1 credit

HOS 110: Principles of Sanitation
3 credits

HOS 112: Spreadsheets for Hospitality
1 credit

18 credits - subtotal first quarter


Second Quarter

CUL 102: Food Theory II
5 credits

CUL 112: Quantity Cooking: Practicum II
8 credits

HOS 102: Customer Service Practicum II
1 credit

HOS 111: Dining Room Theory
1 credit

HOS 122: Purchasing & Inventory: Theory
1 credit

HOS 123: Food Costing Principles & Application
1 credit

17 credits - subtotal second quarter


Third Quarter

BAK 105: Restaurant Baking: Theory
1.5

BAK 115: Restaurant Baking: Practicum
1 credit

BIOL 103: Nutrition for Foodservice
3 credits

CUL 103: Food Theory III
4 credits

CUL 113: Restaurant Cooking: Practicum
8

CUL 152: Sustainable Food Systems Practices, Part II
1 credit

HOS 103: Customer Service Practicum III
1 credit

19.5 credits - subtotal third quarter


Fourth Quarter

BAK 116: Fine Dining Baking: Practicum
1 credit

CUL 104: Food Theory IV
6 credits

CUL 114: International Cooking: Practicum
8 credits

HOS 104: Customer Service Practicum IV
1 credit

HOS 124: Computerized Menu Planning
2 credits

18 credits - subtotal fourth quarter


Fifth Quarter

CUL 120: Introduction to Wine
1 credit

CUL 153: Sustainable Food Systems Practices, Part III
1 credit

CUL 205: Advanced Culinary Theory
1 credit

CUL 215: Advanced Culinary Practices
4.5 credits

HOS 108: Dining Room & Kitchen Management
4 credits

HOS 201: Functions of Management
2 credits

13.5 credits - subtotal fifth quarter


Sixth Quarter

CUL 251: Buffet, Catering, and Garde Manger: Theory
4 credits

CUL 255: Buffet, Catering, and Garde Manger: Practicum
8 credits

PSYC 240: Psychology of Human Behavior
3 credits

15 credits - subtotal sixth quarter


Certificate

101 credits - total for certificate

Associate of Applied Science Degree

General Education Electives: Any humanities, social sciences, natural science or computer science class: 4 credits

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

117 credits - total for degree

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)