Culinary Arts

Express yourself in the world of flavor

Culinary Arts

Express yourself in the world of flavor

Culinary Arts

Express yourself in the world of flavor

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 and Hospitality Management program is the place to prepare you for this emergent industry.

Program Options

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.

Degree Paths

Culinary Arts (Baking & Pastry Emphasis), AAS
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Culinary Arts (Culinary Emphasis), AAS
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Culinary Arts (Restaurant Management Emphasis), AAS
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Certificate Options

Basic Bakery Competency Micro-Certificate
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Certified Culinarian Certificate
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Culinary Arts Individual Technical Certificate
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Professional Cooking Certificate
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Program Courses

Courses List
CUL 101 - Sustainable Food System Practices

CUL 101 - Sustainable Food System Practices

(3)
Introduction to sustainability as it pertains to culinary arts and hospitality management. Includes a study of the interrelationship between the food supply and people and is structured to raise awareness of issues of the food system from producer to consumer, food safety, politics and social justice. None

CUL 105 - The Sustainable Kitchen

CUL 105 - The Sustainable Kitchen

(5)
This is an intensive course for culinary students, agri-entrepreneurs and interested food professionals emphasizing first hand farm-to-table experiences. Visit and possibly participate in working facilities that have applied sustainability practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues. Culminates in preparing a celebratory dinner using the food products from the visited local food growers, dairy farmers, fisheries and heritage animal ranchers. None

CUL 111 - Culinary Math

CUL 111 - Culinary Math

(5)
Emphasis is on applied math for the culinarian. Meets the requirement for WMATH 100 for culinary students. Prerequisite: MATH 96.

CUL 123 - Safety & Sanitation

CUL 123 - Safety & Sanitation

(3)
Applied food service sanitation and safety for the food service professional. This course provides students with understanding and practice of the principles of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food codes and adherence to them in the food service operation are addressed. The National ServSafe Certificate is part of this course. Prerequisite: Concurrent enrollment required in CSS 103.

CUL 143 - Customer Service

CUL 143 - Customer Service

(2)
Techniques in customer service, table layout and design, and the preparation of foods for banquets and catering. None

CUL 164 - Baking Theory

CUL 164 - Baking Theory

(3)
Theory and study of ingredients and techniques used in the professional bakery. None

CUL 165 - Baking Lab

CUL 165 - Baking Lab

(10)
Introduction to bakeshop principles and operation, to include an orientation to the bakeshop equipment, safety, and sanitation. Course covers the basic techniques of making cookies, quick breads, pies, cream fillings, cakes, icings, yeast breads, classic pastries and specialty desserts. None

CUL 170 - Introduction to Food Preparation

CUL 170 - Introduction to Food Preparation

(1)
Introduction to kitchen principles. Orientation of equipment safety, sanitation, and the care and use of tools in the professional kitchen. None

CUL 171 - Cooking Fundamentals

CUL 171 - Cooking Fundamentals

(3)
Basic preparation of center plate items. Application of basic principles of cooking. None

CUL 172 - Stocks, Sauces, and Soups

CUL 172 - Stocks, Sauces, and Soups

(3)
Introduction and application of basic stocks, classical variety of soups, classical and modern sauces. None

CUL 173 - The Cold Kitchen

CUL 173 - The Cold Kitchen

(3)
Basic knife skills practice, preparation of salads, dressings, dips and spreads. None

CUL 174 - Food Preparation Theory

CUL 174 - Food Preparation Theory

(3)
Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, safety, sanitation and food presentation. None

CUL 184 - Restaurant Production Theory

CUL 184 - Restaurant Production Theory

(3)
Identification of Culinary product types and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes, menu developing, recipe yields and costing. Prerequisite: CUL 174.

CUL 185 - Restaurant Production Lab

CUL 185 - Restaurant Production Lab

(10)
Introduction to food production operations. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast items, lunch items and plated restaurant items. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices. Prerequisite: CUL 170, 171, 172, 173.

CUL 199 - Cooperative Education Experience

CUL 199 - Cooperative Education Experience

(1-5)
Supervised work experience in an approved job. Includes a weekly seminar. Prerequisite: Instructor permission required.

CUL 210 - Human Resources Management and Supervision

CUL 210 - Human Resources Management and Supervision

(3)
Managing human resources and understanding the dynamics of leadership in the hospitality and restaurant industry. None

CUL 236 - Controlling Foodservice Costs

CUL 236 - Controlling Foodservice Costs

(3)
Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations. CUL 111.

CUL 237 - Beer, Wine and Spirits

CUL 237 - Beer, Wine and Spirits

(3)
Introduction to history and production of alcoholic beverages. Introduction to sensory analysis of wine and food and wine paring. None

CUL 238 - Gardé Manger

CUL 238 - Gardé Manger

(3)
Theory and practice of advanced cooking principles using some exotic and unusual international products in classical and modern preparations. Focuses on cuisine of the Americas, Asia, the Mediterranean, and fusion cuisine, spa cuisine, avant-garde, charcuterie and cheese making. Prerequisite: Department chair permission.

CUL 239 - Advanced Baking

CUL 239 - Advanced Baking

(3)
Theory and practice of classical and modern pastry arts, culminating in the presentation of a Salon Piece that demonstrates an understanding of techniques. Focuses on the use of chocolate, sugar and advanced cake decorating techniques. Prerequisite: Department chair permission.

CUL 240 - Sous Chef Lab
CUL 240 - Sous Chef Lab
(10)
Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting. Prerequisite: Department chair permission.
CUL 241 - Advanced Culinary Lab

CUL 241 - Advanced Culinary Lab

(10)
Advanced culinary skill development with an emphasis on developing industry speed, professionalism, and presentation techniques. Prerequisite: Department chair permission.

CUL 242 - Advanced Breads and Pastry

CUL 242 - Advanced Breads and Pastry

(10)
Advanced baking and pastry skills with an emphasis on developing industry speed, professionalism, and presentation techniques. Prerequisite: Department chair permission.

CUL 298 - Culinary Capstone Project

CUL 298 - Culinary Capstone Project

(1)
Comprehensive performance and knowledge based assessment for completion of the Culinary program. Includes creating a project portfolio. Prerequisite: Department chair permission.

Courses List

 

Bon Appetit!

Outcomes

Graduates of the Culinary Arts and Hospitality Management pro­gram 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.
  • Demonstrate critical thinking, teamwork, intercultural apprecia­tion, technical and information literacy skills.
  • Understand and demonstrate knowledge in applied math, food cost, labor cost, menu pricing and inventory controls.
  • Understand and apply safety and sanitation procedures in compli­ance with national standards.
  • Understand and demonstrate basic and advance cooking tech­niques, knife skills and cooking procedures.
  • Meet social science, humanities, written communication, and quantitative reasoning distribution area outcomes.
  • Understand and demonstrate basic and advance baking and pas­try techniques, weights and measurements and standard recipe execution.
Program Costs

Program cost information available for Certificate Options only

A Career That’s More Than a Flash In The Pan

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