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EMERGENCY NOTIFICATION

Mount Vernon Campus Update

Regarding the status of operations for Sunday, September 25th: SVC MV Campus is open Sunday, 9/25/16 for normal operations, classes, and events. Our thoughts remain with the families of the victims during this tragic time.

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Culinary Arts & Hospitality Management

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

  • Certificate Options

    • Professional Cooking
    • Certified Culinarian
    • National Restaurant Association ManageFirst Professional Credential

    • Basic Bakery Competency Micro-Certificate
    • Basic Food Preparation Competency Micro-Certificate
    • Basic Restaurant Cooking Competency Micro-Certificate
    • National Restaurant Association Management Micro-Certificate
    • Sustainable Culinary Practices Micro-Certificate
  • 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.
  • Costs, Financing & Success

    Certificate Program Costs

Contact Us

Dani Cox
Co-Department Chair
360.416.7721

Email Dani

Gilbert Rodriguez Ortiz
Co-Department Chair
360.416.7608

Email Gilbert

Lyn Highet
Food Services Manager
360.416.7707

Email Lyn

Logo of the American Culinary Federation

The Culinary Arts and Hospitality Management ATA degree program is certified by the American Culinary Federation. To learn more, visit the ACF website at: www.acfchefs.org.