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
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)