Culinary Arts

Get Started

Culinary Arts

Associate of Applied Science Degree (AAS)

The Culinary Arts program gives students a strong and well-rounded foundation of culinary skills, with emphasis on classic and modern cooking techniques and a unique focus on sustainable food sourcing practices. Learn to prepare tantalizing appetizers, sauces, breads, entrees and more, and gain real-world experience planning menus and arranging meals in our student-run restaurants. Students will complete 117 credits of coursework, earning an Associate of Applied Science degree in Culinary Arts. Completing this program prepares graduates for careers as professional chefs, restaurateurs, event planners and more.

Estimated Length of Completion

Degree Quarters Credits
Associate of Applied Science Degree (AAS) Full Time: 6
Part Time: Part Time Option Not Available
90.0

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.

College level math with a 2.0 minimum grade or placement into Math 087/91 College level English composition with 2.0 minimum grade or placement into English 101.

Students are strongly encouraged to meet with an advisor to discuss specific career goals and recommended coursework.


All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.

Part Time

  • Resident Cost : $10,444.50
  • NonResident Cost : $11,814.30
  • International Student Cost : $26,920.80

Equipment Fee associated with this program

Hours may vary based on specific program requirements.


Coursework

Course Course ID Credits Availability

Foundational class for Seattle Culinary Academy introducing the foodservice industry from a culinary perspective. Includes kitchen operations, cooking techniques, food reactions to heat, and food categories. Prereq: Permission.

CUL 101 6.0

A hands-on introduction to the fundamentals of professional cooking. Includes kitchen safety operations, knife skills, basic food cooking and stock preparation, teamwork, leadership, general housekeeping, sanitation, clean up, and inventory. Prereq: Permission.

CUL 111 6.0

Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes trade, health and social justice issues within the food system. Prereq: Admission into Culinary Arts Program.

CUL 151 1.0

Application of basic customer service theory in a full service restaurant or pastry case. Includes busing, housekeeping, mise en place for both casual and formal restaurant settings; and customer service and sales techniques in bakery counter settings. Prereq: Permission. .

HOS 101 1.0

Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations. Prereq: Admission into the Culinary Arts Program.

HOS 110 3.0

Introduces key concepts in developing and using business spreadsheets using an application such as Microsoft Excel. Topics include formulas, formatting, functions, tables, charts, and working with multiple workbooks. Focuses will be on Hospitality business related tools and themes. Prerequisite: Permission by the Culinary Arts program.

HOS 112 1.0
Course Course ID Credits Availability

Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, meringues, mousses, soufflés, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces and fillings. Prereq: Successful completion of 1st quarter Specialty Desserts and Breads Program courses with a minimum GPA of 2.0 in each course.

BAK 112 8.0

Continued introduction to professional cooking, particularly theory relating to quantity food production. Includes trade terminology, heavy equipment (relating to quantity food production), tool identification, mise en place, salads, meats, fish, poultry, vegetables, starches, sandwiches, butchering, garnishes and presentation. Prereq: Successful completion of 1st quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 102 5.0

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet set up, customer service and wait staff duties. In bakery counter settings, students practice product rotation and merchandising. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 102 1.0

Covers the theory and operation of table service in a variety of dining environments. Includes dining room safety, proper service and etiquette, guest interaction, menu knowledge and ticket writing. Use a variety of dining room equipment. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 111 1.0

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units. Use mathematics skills to make conversions, cost bulk and sub-recipes and calculate the selling price of a menu item. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 123 1.0

Please see Advising for list of approved courses

HOS 127 2.0
Course Course ID Credits Availability

For culinary arts students. Expands on science and principles of baking, including yeast doughs and formulas, icing techniques, basic cake types and characteristics of desserts. Prereq: Successful completion of 2nd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

BAK 105 1.5

For culinary arts students. Production of baked goods including ganache, custards, creams, puddings, mousses and purees. Prereq: Successful completion of 2nd quarter Culinary Arts courses with a 2.0 or better.

BAK 115 1.0

Covers professional restaurant cooking and international cuisines. Explores European, Asian and US cooking, culture, and eating traditions. Includes menu writing, recipe development, flavor building and plate presentation and the study of a variety specific techniques: soufflé, consommé, pasta, fish butchery, gumbo, Chinese dumplings & antipasto. Prereq: Successful completion of 2nd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 103 4.0

Prepare meals for on-campus casual American restaurant. Work all kitchen stations. Use traditional and contemporary culinary techniques to produce a culturally diverse selection of soups, salads and casual entrees. Practice fabrication of various meats, seafood and vegetables and various wet and dry cooking methods. Includes concepts of mise en place, collaboration and seasonality. Develop skills in organization, speed, plate presentation and evaluation of finished product.

CUL 113 8.0

Continuation of CUL 151. Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes trade, health and social justice issues within the global food economy. Successful completion of 2nd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 152 1.0

Students acquire expertise in customer service by performing opening and closing procedures, training bus staff and using a variety of service techniques including the French, English and Russian styles of table service. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 103 1.0

Identification of the known nutrients for human health; demonstration of dietary quality guidelines; utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations.

BIOL 103 3.0
Course Course ID Credits Availability

Emphasizes international fine-dining cooking theory. Focus on classical and contemporary Northwest, Middle Eastern, Mexican, Spanish, French and Pan Asian cuisines. Includes menu writing, vegetarian cuisine, advanced sauces, ingredient identification, advanced cooking methods, advanced plate presentation, fine dining kitchen organization, whole animal fabrication, and charcuterie. Prereq: Successful completion of 3rd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 104 6.0

Provides hands-on training in cooking and preparing meals for fine dining. Gain experience in classical and contemporary Northwest and international cuisines. Skill focus will be placed on plate presentation, accuracy, good working habits, palate development, care for ingredients, safety, professionalism, and organization. Students work collaboratively to present dishes in a full service restaurant. Menus utilize seasonal, sustainable and non GMO ingredients.

CUL 114 8.0

Introduction to leadership positions in the front of the house. Includes maître d' duties, managing reservations, cashiering, tableside food preparation and service in a fine dining setting. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 104 1.0

Learn various menu layouts and designs. Learn and use proper menu language while using word processing and spreadsheet programs in the creation of menus. Perform weight to volume conversions while learning how to cost out recipes. Prereq: Successful completion of 3rd quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

HOS 124 2.0
Course Course ID Credits Availability

Students refine the practical skills for managing and running kitchens, dining rooms and other areas of the food service industry. The technical background of designing menus and menu items for specific target populations with an emphasis on high end and specialty dining will be explored through cooking demonstrations, product sampling and lectures. Prereq: Successful completion of 4th quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.

CUL 205 1.0

Culminate culinary experience in 4 capstone projects. Create and serve own menus in private dining room; create meals with nutrition focus; practice advanced technique; and build culinary competition skills. Lead others while practicing professionalism and commitment to producing quality foods. Prereq: CUL 114.

CUL 215 4.5

Students in this course will understand basic cooking methods as they relate to buffet catering & garde manger principles, and will understand the relationship of theory to the menus and recipes in the practicum. PREREQ: CUL 101 Basic cooking methods covering garde mange applications such as charcuterie, forcemeats, curing and smoking, and hors d'oeuvres. Learn to design a show platter and relate to buffet catering & garde manger principles, and understand the relationship of theory to the menus and recipes in the practicum show platter. Learn about produce farming, sustainability, and seed to plate food production while visiting Skagit Valley Farm.

CUL 251 4.0

Please see Advising for list of approved courses

CUL 257 2.0

Students experience supervisory roles in a variety of management situations in both the front and back of the house. This class also includes tableside cooking and service coordination for other students' chef of the day projects. Prereq: Successful completion of previous quarter's Seattle Culinary Academy courses with a minimum GPA of 2.0 in each course.

HOS 108 4.0

. Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing. Prereq: Successful completion of previous quarter's courses with minimum GPA of 2.0 in each course.

HOS 201 2.0