Culinary Arts

Overview

Program Description

The Culinary Arts Program at South Puget Sound Community College is designed to provide knowledge and skills in the areas of food production, service and hospitality, and kitchen and dining room supervision.  Students progress through high volume food service applications in the areas of soups and sauces, starch and vegetables, meat fabrication, cold foods and garde manger, sauté and hot line food production, table service, restaurant baking, and kitchen and dining room supervision.  All students in the program will gain marketable skills, regardless of previous experience in the hospitality/food service industry.

Career Opportunities

Graduates will qualify for employment as experienced cooks, lead cooks, or kitchen station supervisors in free-standing restaurants, hotels, resorts, institutional food service, catering kitchens, clubs, and executive dining services.  It is intended that this degree, in combination with additional study and experience, be part of a career path that could lead to employment as Sous Chef, Working Chef, or Executive Chef. See Culinary & Beverage Arts » Culinary Arts for more career and employment information. 

Program Outcomes

At the completion of the Culinary Arts Program, the successful student will be able to:

  • Demonstrate the ability to identify, think critically, formulate, and present creative solutions in food preparation and production 
  • Communicate professional material in oral and written forms with their peers, supervisors, other industry professionals, and customers and clientele
  • Demonstrate an understanding of mathematical concepts in scaling, measuring, purchasing, pricing, food costing, and adjust recipe quantities while using mathematical ideas to solve problems
  • Apply the appropriate industry standards and practices in a business and food practice context
  • Able to identify and adjust to workplace differences in order to operate collaboratively and effectively in a food service setting    

Program Requirement

Prerequisite:  All students must be eligible for MATH 094, ENGL 095 and obtain instructor’s permission to register for any 100 CAP courses in the Culinary Arts Program.

All students must have successfully completed ENGL 095 and obtain instructor’s permission to register for any 200 CAP courses in the Culinary Arts Program.

Certificate Option:  A Certificate of Completion in Culinary Arts can be earned upon completion of CAP 100, 101, 102, 103, 104,  110, 115, 120, 125, and the General Education Requirements for a total of 63-65 credits.

Program Information

Admission:  Students may begin the Culinary Arts Program every quarter with permission of instructor.

Length of Program: Full-time students typically complete this program in one year for the certificate or two years for the Associate in Applied Science Degree, if basic skills and/or pre-college are complete.

Special Program Note:  A Washington State Food Handler’s Permit must be acquired before entry into the program.  Individuals without this permit will not be allowed to enter instructional kitchens or work areas.

All equipment, clothing, and supplies must be purchased prior to the first day of class. 

Personal Hygiene Code: A personal hygiene and professional conduct code is in effect in college kitchens as follows:  Hair must be neatly maintained, clean, and under control at all times.  If a beard is worn, it must be closely trimmed.

Per ACF Standards: No acrylic or finger nail polish may be worn, no dangling earrings, rings are to be restricted to one band type only.

Required Supplies: All tools must be permanently marked with student ID# or name with indelible pen or engraver – engraver is available in Food Service Department. All costs are estimated.

Additional Program Information

Gainful Employment Disclosure

Educational Plan

Culinary Arts

Associate in Applied Science Degree
104-106 credits

Certificate of Completion
63-65 credits

Core Requirements-Associate Degree and Certificate

CAP 100 Introduction to Hospitality 5 Credits Search Schedule
Develops an understanding of the hospitality industry and career opportunities in the field. Students will become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. Prerequisite: Eligible for MATH 094 and ENGL 095.
CAP 101 Food Theory 5 Credits Search Schedule
Develops an understanding of the molecular change in food as it reacts to heat and acids through various cooking methods and marinating. Students will become familiar with the process of building a flavor profile and the use of herbs, spices, and flavorings. Prerequisite: Eligible for MATH 094 and ENGL 095X.
CAP 102 Nutrition for the Foodservice Professional 3 Credits Search Schedule
Provides an understanding of the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Prerequisite: Eligible for MATH 094 and ENGL 095.
CAP 103 Sanitation 3 Credits Search Schedule
Develops an understanding of the basic principles of sanitation and safety and how it applies to food service operations. Prerequisite: Eligible for MATH 094 and ENGL 095.
CAP 104 Supervision in the Hospitality Industry 3 Credits Search Schedule
Discuss the concepts, theories, and principles behind good supervisory practices. Provide an understanding of the supervisor's role and responsibilities. Create an awareness and appreciation of the skills, attitudes, and abilities needed to manage people successfully. Prerequisite: None.
CAP 110 Culinary Fundamentals 7 Credits Search Schedule
Introduces basic quantity food cooking and the further development of skills in knife, tool, and equipment handling. There is an emphasis on vegetable and starch preparation and basic sauce station production and organization, including an introduction to stocks, grand sauces and their derivatives, and soup formulas. Prerequisite: CAP 101, CAP 102, CAP 103.
CAP 115 Meat, Poultry, and Seafood Fabrication 6 Credits Search Schedule
Introduces basic quantity food cooking with an emphasis on meat, poultry, seafood fabrication, portion control, and preservation. Students will also develop skills in knife and tool handling and equipment operation. Prerequisite: CAP 101, CAP 102, CAP 103, CAP 104.
CAP 120 Cold Food Production 7 Credits Search Schedule
Introduces basic salad and cold sandwich preparation for volume food service operations. Organization of pantry and delicatessen stations with an emphasis on speed, quantity production, and plate presentation. Prerequisite: CAP 110 and CAP 115.
CAP 125 Garde Manger 6 Credits Search Schedule
Covers advanced cold food presentation including the preparation of hors ?oeuvres and canaps, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry. Prerequisite: CAP 110 and CAP 115.

Additional Core Requirements -Associate Degree

CAP 230 Dinning Room Operations 7 Credits Search Schedule
Develops an understanding of dining room service functions with an emphasis on quality customer service. Includes familiarization with the varieties of alcoholic and non-alcoholic beverages and the laws related to responsible alcohol service. Prerequisite: CAP 120 and CAP 125.
CAP 235 Culinary Baking 6 Credits Search Schedule
Applies the fundamentals of baking science to the preparation of a variety of bakery products. Students will gain an understanding of the use and care for equipment normally found in the bakeshop. Prerequisite: CAP 120 and CAP 125.
CAP 240 Hot Line Production I 7 Credits Search Schedule
Teaches advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. There is an emphasis on restaurant style hot line production and organization and café style short order breakfast and lunch production. Prerequisite: CAP 230 and CAP 235.
CAP 245 Hot Line Production II 6 Credits Search Schedule
Teaches advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. There will be an emphasis on sauté, grilling, and restaurant hot line production and organization. Prerequisite: CAP 230 and CAP 235.
CAP 250 Menu Development 7 Credits Search Schedule
A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on menu development, including understanding the functions of a menu, menu planning resources, food cost, break-even analysis, menu pricing strategy, and developing the physical menu. Prerequisite: CAP 240 and CAP 245.
CAP 255 Restaurant Management 6 Credits Search Schedule
A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on the supervision of personnel in the kitchen and the dining room, and production skills, including purchasing, receiving, and storing supplies. Prerequisite: CAP 240 and CAP 245.
CAP 190/290 Cooperative Work Experience/Internship

 

General Education Requirements-Associate Degree and Certificate
Communication:

ENGL&101 English Composition I 5 Credits Search Schedule
Develops writing skills by focusing on strategies and techniques writers use to convey ideas, evaluate information, make a point, and participate in multiple discourse communities. Emphasizes both the process and the product of writing. This course was formerly known as WRIT 101, College Writing I. Prerequisite: Appropriate placement test scores OR appropriate completion of ENGL 095, ENGL 095X, or ENGL 098 OR concurrent enrollment in ENGL 110 with instructor's permission.
Distribution: AA, AAS, AS, DTA, COMMUNICATION, GER-CIS, AA-AAS-T-COMMUNICATION, AAS-COMMUNICATION: Reading/Writing, AAS-READING-WRITING

Choose from General Education -AAS
Additional Communication:

Computation
5 Credits in COMPUTATION

Human Relations
5 Credits in HUMAN RELATIONS

Effective Catalog Year 2017-2018, Revised March 21, 2017