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Culinary Arts & Hospitality Management

Whether you want to advance in a current food service job, start your own restaurant, launch a catering business, or become a head chef in a prestigious food business, Skagit Valley College Culinary Arts and Hospitality Management program can help you get there!

SVC is one of only eleven schools in Washington to be certified by the American Culinary Federation (ACF). Upon graduation with our Associate in Technical Arts degree, you will be eligible to apply for the ACF's Certified Cook designation.

Our location in the lush Skagit Valley means we can focus on fresh, locally grown products. SVC's Culinary Arts program will position you on the cutting edge of this national trend.

Program Options

Our program offers a range of options. We can meet your needs: working professionals in the food industry to those with a passion for food and no training.

  • Culinary Arts and Hospitality Management, Associate in Technical Arts degree
    • Certified by the American Culinary Federation (ACF) www.acfchefs.org
    • You will be eligible to apply for ACF's Certified Cook designation
  • Professional Cooking Certificate
  • National Restaurant Association Management Certificate

Program Learning Outcomes

Graduates of the Culinary Arts and Hospitality Management program will

  • Be able to work effectively in commercial food production environments such as restaurants, hotels and resorts, private clubs and institutional foodservice, catering, and other food related businesses.
  • Safely and tastefully prepare a variety of entrees, salads, and desserts, using the cooking methods prescribed by the core competencies of the American Culinary Federation.
  • Have knowledge in all forms of cookery, hot and cold food preparation, dining room service, wine and spirits, soups and sauces, and buffet presentations.
  • Acquire, interpret and use various cooking techniques, knife handling skills and kitchen procedures in support of culinary task decisions.
  • Operate commercial culinary equipment using standard safety and sanitation procedures.
  • Calculate various food and labor costs, menu pricing and inventory controls.
  • Interpret weights and measurements, calculate and execute standard recipes, and understand and implement cost controls and inventories.
  • Demonstrate effective verbal and written communication skills with customers, co-workers, and supervisors.
  • Demonstrate the essential principles of professional work ethic in the field of culinary arts including, punctuality, honesty, and integrity. 
  • Have knowledge in applied math, communication and human relations, safety and sanitation, industry terminology, interpersonal relationships in the workplace, and global awareness.
  • Meet the Skills Standards of the American Culinary Federation (ACF) and eligible to obtain certification from the ACF as a Certified Culinarian or Certified Pastry Culinarian.
  • Meet the Skills Standards of American Culinary Federation.
  • Demonstrate critical thinking, teamwork, communication, intercultural appreciation, technical and information literacy skills.
  • Meet Social Science, Humanities, Written Communication, and Quantitative Reasoning distribution area outcomes.

In addition, Restaurant Management students will

  • Demonstrate supervisory and critical-thinking skills in a professional culinary atmosphere through menu execution, and product management while applying basic cooking or baking principles.
  • Have knowledge of how to assess and implement procedures for personnel management and training skills.
  • Have knowledge of how to evaluate work quality and generate recommendations for continuous improvement.

You May Study

  • Beverage Service
  • Nutrition for Food Service Professionals
  • Soups & Sauces
  • Customer Service Management
  • Food Preparation
  • Banquet Management
  • Breakfast Cookery
  • Safety & Sanitation
  • Baking
  • Purchasing & Reporting Systems
  • Sous Chef
  • Personnel Management
  • Purchasing
  • Food & Beverage Cost Control
  • Salads & Garden Management
  • Food Service Marketing
  • Restaurant Cooking

Why Skagit Valley College?

  • Accredited by the prestigious American Culinary Federation Foundation
  • Highly qualified instructors, experienced in the food industry
  • Learning labs - the Skagit Café and McIntyre Hall Catering
  • ManageFirst credentials from the National Restaurant Association Education Foundation – designed for supervisory staff in the restaurant industry
  • Internships offer real-world experience in the food service industry
  • Emphasis on global food trends and international flavor principles

Career Opportunities

Trained, qualified chefs are in demand and the Skagit Valley College Culinary Arts and Hospitality Management program is the place to prepare you for professions in the food service industry. Your career choices include a wide variety of food services in restaurants, hotels, resorts, convention centers, cruise ships, fishing boats, public schools, senior centers and hospitals. This exciting career field offers career options that vary from entrepreneurial ventures to large corporate facilities – design your own recipe for success!

Placement Rate

Placement and Completion Data

Contact Us

Dani Cox
Department Chair
360.416.7721

Email Dani

Martin Hahn
Department Chair
360.416.7608

Email Martin

Program Video