Culinary Arts AAS-T

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Program Description

This program differs from the Culinary Arts AAS by offering more general education as part of the core requirement, making it more transferrable to colleges and universities who chose to articulate with South Puget Sound Community College.   The only current accepted articulation for this AAS-T degree is with South Seattle Community College’s Bachelor of Applied Science degree in Hospitality Management. 

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 starch and vegetables, soups and sauces, 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.  Obtaining the Bachelor of Applied Science degree in Hospitality Management can lead to expanded career opportunities in food service and hospitality management. 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   


An Associate in Applied Science – T degree will be awarded upon successful completion of a minimum of 90 credits in courses numbered 100 or above.  All core and general education requirements must be met, with any additional credits to be selected as electives.  All General Education courses selected must be transferrable.

Program Requirement

MATH 099 is a prerequisite for MATH& 141 unless test score is high enough to place directly into MATH& 141.  

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.

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 two years for the Associate in Applied Science – T 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

Educational Plan

Culinary Arts AAS-T

106 credits
For Transfer to South Seattle Community College

Core Requirements-Associate Degree and Certificate

No course description for: CAP100
No course description for: CAP101
No course description for: CAP102
No course description for: CAP103
No course description for: CAP104
No course description for: CAP110
No course description for: CAP115
No course description for: CAP120
No course description for: CAP125
No course description for: CAP230
No course description for: CAP235
No course description for: CAP240
No course description for: CAP245
No course description for: CAP250
No course description for: CAP255
CAP 190/290 Cooperative Work Experience/Internship 2 credits

General Education Requirements

No course description for: ENGL&101
No course description for: BUS104
No course description for: PSYC&100

Arts & Humanities Electives
5 credits (must satisfy diversity requirement)


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