Culinary Arts

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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 90 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: 5
Part Time: Part Time Option Not Available

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) 934-4068. 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.

Full Time Cost

Quarter Credits Resident Non-Resident International
1 18 $1,723.96 $1,904.72 $3,731.18
2 19 $1,757.22 $1,937.98 $3,822.76
3 19 $1,740.59 $1,921.35 $3,776.97
4 17 $1,723.96 $1,904.72 $3,731.18
5 16 $1,601.92 $1,780.84 $3,593.26

The following fee is associated with the program:

  • SCA Fees – $1800
  • Seattle Central College Fees – $600

Equipment Fee associated with this program:

  • Estimated Additional Materials for Course Completion – Uniforms, Hand Tools, Food Handler : $1444

Hours may vary based on specific program requirements.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Daytime
  • Courses offered between 8:00 AM and 4:00 PM


Course Course ID Credits Availability

Introduction to the basic fundamentals of professional cooking. Covers history of the foodservice industry, professional attributes, kitchen safety, tools & equipment identification, knife safety and cutting techniques, basic kitchen ratios, and mise en place. Includes basic seasoning & flavoring and scientific principles of moist and dry heat cooking, egg cooking, the making of stocks, plus introduction to and identification of vegetables, fruits, starches, meats, poultry, fish and shellfish.

CUL 101 6.0

This course will introduce students to the fundamentals of professional cooking through hands-on practice. Course content will include kitchen safety and operations, introduction to industrial kitchen equipment operation, basic knife skills, basic food preparations, mise en place, foundational stock production, teamwork, organization and leadership, buffet set up and breakdown, and sanitation procedures. Students will rotate through a variety of stations.

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 social justice, trade, and health issues, preservation of cultural food traditions and foodstuffs, and activism within the food system. Prereq: Admission into Culinary Arts Program.

CUL 151 1.5

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. .

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.

HOS 110 3.0

Introduces key tools and concepts in using business spreadsheet applications such as Microsoft Excel. Topics include elements of spreadsheet such as cells, rows, columns, and sheets, applying formatting, working with functions, tables, and charts. Focuses will be on Hospitality industry related tools and solutions.

HOS 112 0.5
Course Course ID Credits Availability

Continuation of introduction to professional cooking and professional food production theory. Includes trade terminology, heavy equipment, tool identification, mise en place, garde manger, meat fabrication and cookery, fish fabrication and cookery, vegetables, starches, international cuisine, garnishes, and presentation.

CUL 102 5.0

Lab: Students begin applying heat to food in an industrial food setting, rotating through a variety of stations to produce food products for lunch service. Recipes and cooking techniques discussed in the classroom will be applied. Practical focus on organization, mise en place, item marketing, meat and seafood fabrication, equipment operation, sanitation & safety, and preparation of meals from international cuisine.

CUL 112 8.5

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.

HOS 102 1.0

Introduction to the theory behind the operation of table service in a variety of dining environments. Instruction includes: dining room safety, professional service and etiquette, guest interaction, menu knowledge, ticket writing and use of a variety of dining room equipment. Students explore historical and modern restaurant ethics and culture.

HOS 111 1.0

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.

HOS 123 2.0

Exploratory course designed specifically for those in the Culinary field: Includes resume writing, interviewing for jobs and maintaining social media presence while fielding a Culinary career; maintaining wellness and mental health in a stressful environment; understanding human resources management concepts and introduction to hospitality law.

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.

BAK 105 1.5

For culinary arts students. Production of baked goods including ganache, custards, creams, puddings, mousses and purees.

BAK 115 1.0

This final course on theory of restaurant professional cooking and techniques explores international cuisines, food history, and cultural food connections. Topics include styles of pasta, olive oils, dumplings, soups, fresh cheeses, and classic sauces; the study of market trends, basic plate presentations, menu planning & writing. Includes exploration of wine growing regions and grape varietals and how a menu influences decisions in purchasing and labor.

CUL 103 4.0

Intro to restaurant line cooking in a bistro style kitchen. Includes rotations through kitchen stations, applying culinary techniques to produce a diversity of international menu items, including soups, pasta, pizza and entrees for restaurant service. Students practice organization, collaboration, and speed. Continued development of knife skills, meat and seafood fabrication, cooking techniques, plate presentation, and evaluation of finished product.

CUL 113 8.5

Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.

CUL 152 1.0

Students acquire expertise in customer service by performing opening/closing procedures, displaying French, English and Russian table service, and training bus staff.

HOS 103 1.0

Covers identification of known nutrients for human health, demonstration of quality dietary guidelines, and utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations; Additional topics include understanding of special needs diets and modifications.

BIOL 103 2.0
Course Course ID Credits Availability

Theory course level IV, focuses on advanced scientific theory & techniques. Students explore the historical evolution of global cuisines and cultures, current trends & influences within the restaurant industry. Emphasis on menu writing, method cooking, palate development, flavor building, international ingredients and applications. Advanced technique focus: refinement, plate presentation, sauce work, whole animal butchery & preservation techniques.

CUL 104 6.0

Hands-on professional cooking training in a full service restaurant. Students work collaboratively to present dishes, highlighting local and global cuisine. Apply new techniques, refine & master skills, building on foundation established in CUL 113 . Skill focus: organization, professionalism, accuracy, safety, sauce work, fish, meat & vegetable preparation, refined plate presentation, palate development, sustainable practices.

CUL 114 8.5

Introduction to leadership positions in the dining room. Mastery of French service; exhibition of tableside food preparation and service in a fine dining setting. Encompasses maitre d¿hotel duties, supervision of opening/closing, training of wait staff and kitchen liaison duties.

HOS 104 1.0

Create a portfolio of tools needed to design, provision, produce, & lead the execution of a restaurant menu. Learn menu formats, styles, and function in a food business. Utilize technical writing skills to develop recipes for a student-created restaurant menu. Perform weight to volume conversions. Utilize software programs to design a menu, create order guides, manage budgets, inventory & food costs.

HOS 124 2.0
Course Course ID Credits Availability

Students will explore the history of dietary trends, and the methods involved in creating menus for restricted diets. Students will learn application of specific scientific principles to food preparation & preservation, using specialized equipment and techniques to add perceived value to dishes & menus. Topics will be explored through lecture, product sampling, & demonstrations.

CUL 205 1.5

Students culminate their culinary education through a series of capstone projects. Students utilize learned techniques and skills to demonstrate the ability to organize, plan, lead, provision, and execute menus of their own design. Projects build leadership, advanced culinary techniques and culinary competition skills. Students demonstrate professionalism and commitment to producing quality food while leading others.

CUL 215 4.5

Introduction to catering & event management: explores event development and budgeting strategies, professional organizational tools, different catering event styles and appropriate menus and production plans. Identifies internal & client-facing communication tools and strategies, and menus & culinary techniques appropriate to buffet & catering scenarios with emphasis on hors d' oeuvres.

CUL 251 1.0

This course provides deeper understanding of whole animal butchery, meat fabrication, and product utilization. Includes cold-kitchen production of market cuts, charcuterie items, and utilization of offal. Covers basics of forcemeats, pates, terrines, smoking, curing, brining, confit, and fermentation. Explores sustainability and issues in industrial livestock farming and meat production.

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.

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.

HOS 201 3.0