Program Overview

Program Overview

The Culinary Arts Certificate of Completion is designed to prepare students for a wide variety of entry-level positions in the culinary arts field. This program provides students with experience in stations of line cooking, inventory, recipe development, sauce preparation, and basic butchering, as well as the basic function and structure of the cold kitchen.

Program Objectives

Culinary Arts certificate graduates will:

• be prepared to obtain entry-level positions in professional kitchens as prep or front-line cooks
• gain excellent customer service skills and a thorough grounding in culinary best practices
• utilize and effectively operate kitchen tools and appliances for food preparation in professional kitchens

Program Requirements

Required Course Sequence

The program consists of the following required courses:

• Quarter One
  • CART 110 Introduction to Culinary Arts (10 credits)
  • CART 115 Food Service Safety and Sanitation (2 credits)
  • CART 155 Nutrition (2 credits)
• Quarter Two
  • CART 120 Intermediate Culinary Arts (11 credits)
  • CART 125 Food Sustainability and Trends (2 credits)
  • CART 130 Costing, Planning, and Procurement (3 credits)

Total Program Credits

The total program credits required for completion is 30 credits.

Additional Information

• Students must always have a valid Washington State Health Food Workers Card.
• I-BEST support is available for this certificate, providing students with in-class help in writing and math, notetaking, presentation, and study skills, and career readiness.
• It is the student’s responsibility to consult the Class Schedule and work out an individual schedule with an advisor. Any developmental coursework a student may be required to complete may increase the program length.