Culinary Arts
Celebrity Chefs, Iron Chefs, Food Network shows—everywhere you look today, the public is excited about culinary arts. As this excitement grows, so does the food industry. Trained, qualified chefs are in demand and the Skagit Valley College Culinary Arts program is the place to prepare you for this emergent industry.
The Culinary Arts program is among the few culinary programs accepted by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizing ‘hands-on’ lab work and a variety of flexible teaching techniques are designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.
Graduates of Culinary Arts will be able to:
Meet skill standards of the American Culinary Federation (ACF) and eligibility to obtain certification as a Certified Culinarian or Certified Pastry Culinarian.
- Explain and apply safety and sanitation procedures in compliance with national standards.
- Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.
- Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
- Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.
- Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products.
Graduates of the Culinary emphasis degree will be able to:
Meet skill standards of the American Culinary Federation (ACF) and eligibility to obtain certification as a Certified Culinarian or Certified Pastry Culinarian.
- Explain and apply safety and sanitation procedures in compliance with national standards.
- Demonstrate and assess fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
- Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
- Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.
- Demonstrate and Identify dining room service procedures. List exotic ingredients and cooking techniques.
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