Program Overview

Turn Your Passion for Cooking into a New Career

Imagine your future as the executive chef of a five star restaurant; preparing menus, concocting new signature dishes and rallying your well-trained brigade de cuisine for the adrenaline rush of dinner service. Maybe you are an entrepreneur at heart and dream of opening your own catering business or restaurant. If a profession in the culinary arts is the career you crave, earning a degree or certificate from South Seattle College is a recipe for success.

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Degrees & Certificates

Two-year degree for students who want to start a career immediately after graduation.

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  • Credits to complete: 101.0
  • Estimated program length in quarters: Full Time - 6 | Part Time - 12 to 16

Why Choose Culinary Arts at South Seattle College?

Our students have won awards at state and national competitions under the guidance of chef-instructors with decades of real-world culinary experience, and many have found great success in the industry like Commander’s Palace Executive Chef Tory McPhail.

At South, you’ll not only learn to cook from savory to sweet for the modern palate, you’ll also receive hands-on training in one of our several student-operated restaurants on campus, including the upscale Alhadeff Grill. Students have the opportunity to learn all aspects of the industry, from back to front of house.

Interested in pursuing your bachelor’s degree at South? Many graduates of our Culinary Arts program choose to continue their education with a Bachelor of Applied Science in Hospitality Management degree, or earn a Certificate in On-site Hospitality.

What You’ll Learn as a Culinary Arts Student at South

  • Food production skills necessary to operate multifaceted food service operations by training at our two dining rooms on campus: Café Alki and the Alhadeff Grill, which feature cook-to-order menus with preparation typical of upscale Northwest restaurants.
  • Food management classes will give you a mastery of inventory control, purchasing, production, supervision and personnel management.
  • Fundamentals in classical and contemporary cooking techniques including meat, poultry and fish preparation, and sauces.
  • Catering and banquet management techniques.
  • Understand the principles of food identification, nutrition, and food and beverage composition.
  • Apply proper sanitation and safety techniques while demonstrating proper knife handling and care for equipment.

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.