Restaurant Production

Associate of Applied Science Degree (AAS)

The Restaurant Production Associate of Applied Science (AAS) degree assists students in learning the food production skills necessary to operate multifaceted food service operations. Food management classes also train students in inventory control, operations analysis, purchasing, production, supervision, and personnel management.

Students hone their craft through operating South’s Food Court (featuring classic and contemporary menus, a short order grill, grab-and-go items and a delicatessen) and Alhadeff Grill, a waited-service dining room featuring cooked-to-order menus with preparation typical of upscale restaurants in the Pacific Northwest.

The department works closely with the hospitality industry to develop innovative, realistic programs that provide students with skills needed for successful employment.

This degree is for those who are focused on learning a skills needed for immediate employment in the culinary industry.

Estimated Length of Completion

Degree Quarters Credits
Associate of Applied Science Degree (AAS) Full Time: 6
Part Time: 12 to 16
129.0

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

There are no entry requirements for this program

  • Apply proper personal hygiene, food handling safeguards, safety techniques and knife
  • Demonstrate professionalism and leadership standards relating to appearance, time management, and conduct
  • Order, purchase, store and inventory foods
  • Understand and apply principles of cost control
  • Perform front-of-house tasks related to service and dining room organization
  • Plan, prep and properly cook menu items, using proper techniques, consistently and attractively
  • Synthesize the techniques of classical and modern cooking techniques to properly prepare the many global cuisines that drive today's industry
  • Utilize sustainability practices in the sourcing and production of food and beverage

All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.

Full Time

Quarter 1
  • Credits :18.0
  • Resident Student Cost : $1,539.24
  • Non-Resident Student Cost : $1,691.30
  • International Student Cost : $3,375.94
  • Resident BAS Student Cost : $2,237.34
  • Non-Resident BAS Student Cost : $2,389.40
  • International BAS Student Cost : $6,237.70
Quarter 2
  • Credits :18.0
  • Resident Student Cost : $1,539.24
  • Non-Resident Student Cost : $1,691.30
  • International Student Cost : $3,375.94
  • Resident BAS Student Cost : $2,237.34
  • Non-Resident BAS Student Cost : $2,389.40
  • International BAS Student Cost : $6,237.70
Quarter 3
  • Credits :15.0
  • Resident Student Cost : $1,375.50
  • Non-Resident Student Cost : $1,525.25
  • International Student Cost : $3,190.45
  • Resident BAS Student Cost : $2,205.00
  • Non-Resident BAS Student Cost : $2,354.75
  • International BAS Student Cost : $6,203.05
Quarter 4
  • Credits :10.0
  • Resident Student Cost : $1,102.60
  • Non-Resident Student Cost : $1,248.50
  • International Student Cost : $2,881.30
  • Resident BAS Student Cost : $2,151.10
  • Non-Resident BAS Student Cost : $2,297.00
  • International BAS Student Cost : $6,145.30
Quarter 5
Quarter 6
  • Credits :15.0
  • Resident Student Cost : $1,375.50
  • Non-Resident Student Cost : $1,525.25
  • International Student Cost : $3,190.45
  • Resident BAS Student Cost : $2,205.00
  • Non-Resident BAS Student Cost : $2,354.75
  • International BAS Student Cost : $6,203.05

Part Time

Equipment Fee associated with this program

  • Uniforms and tools : $500

Hours may vary based on specific program requirements. For the most current program information, check with an adviser by calling 206.934.5391.






Coursework

To earn an A.A.S degree, students must maintain a minimum cumulative grade point average of 2.0

Course Course ID Credits Availability

An introductory survey course for foodservice students covering sanitation guidelines as suggested by the National Restaurant Association's "ServeSafe" program and fundamentals of Hazard Analysis of Critical Control Point (HACCP) management. Online fees apply.

FSD 100 3.0

Two week module introducing the student to the culinary kitchen lab areas. Instruction in equipment operation, safety and care will be demonstrated. Students will receive instruction and show proficiency practical safety and sanitation. Beginning knife skills will be taught and practiced.

FSD 101 1.0

Introduction to culinary fundamentals. Covers theories and techniques of classical cooking, stocks and sauces. Explores pantry techniques including sandwiches, salads, and dressings. Prereq: Enrollment in Culinary Arts or permission.

FSD 160 5.0

Focuses on fundamental concepts, skills and techniques in basic cookery. Special emphasis is given to the study of ingredients, cooking theories to include Sauté, braise, grilling and poaching. Introduction to cold and basic salads, vegetable cookery, starch cookery, preparation of stocks, soups, and thickening agents. Fundamental meat and poultry production, lectures and demonstrations include organizational skills in the kitchen, work coordination and knife cuts. Concurrent enrollment FSD 100.

FSD 165 15.0

Intermediate culinary fundamentals covering stocks and sauces, soups, sauces, meat and poultry cookery, meat, poultry and game identification. Prerequisite: FSD 160 with 2.0 or higher or instructor permission.

FSD 170 5.0

Advanced knife skills are emphasized focusing on efficiency and consistency. Large batch protein cookery is introduced, with an emphasis on par production. Advanced soup and sauce making . Storeroom management, inventory, ordering and product issuing, with an emphasis on daily costs. Introduction to customer service is introduced with a counter service focus. Prerequisite: FSD 100 and FSD 165 with 2.0 or higher or instructor permission.

FSD 175 15.0

Examines organization, equipment, and techniques of the ?cold kitchen? including hors d' oeuvres and charcuterie items. Prepares future leaders by examining the role menu planning plays within operations. Examines contemporary plating styles. Prereq: FSD 170 with 2.0 or higher or permission. Corequisite: Concurrent enrollment in FSD 185.

FSD 180 5.0

Proficiency in short order and ala carte cooking, emphasis on technique, speed, consistency. Protein butchery is covered. Advanced customer service is introduced. Simple pastries and plated desserts along with quick and yeast risen breads. Advanced garde manger topics covered. Small plate preparations: canapés and amuse bouche. Into to food costing, inventory control are covered with an emphasis on plate costing and menu mix. Prerequisite FSD 175 with 2.0 or higher or instructor permission.

FSD 185 15.0

Examines the manager's role in cost control and the relationship between operational standards and controlling costs. Prereq: FSD 180 with 2.0 or higher or permission. Corequisite: Concurrent enrollment in FSD 195.

FSD 190 5.0

Advanced ala carte cooking in the Alhadeff Grill, menu planning, concept development, food costing are covered emphasizing local, seasonal sustainable ingredients. Management theory is introduced; employee hiring, training and retention and communication are included as well as team building. Interviewing skills and looking for the right job are also covered. Advanced butchery and artisanal breads are covered. FSD 185 with 2.0 or higher or instructor permission.

FSD 195 15.0

Human resource management concepts and techniques related to the supervisor, sous chef, and restaurant manager, including diversity, communication, and standard operating procedures. Also examines menu and restaurant design. Prerequisite: FSD 190 with a 2.0 or higher or instructor permission.

FSD 200 5.0

Practicum in functioning as kitchen supervisor/front of house supervisor/Sous Chef, practicing teamwork and leadership and skills while overseeing all kitchen and front of house production. Emphasizes daily assignments, production sheets, menu planning and product utilization. Includes capstone projects for Black Box Practical and banquet style luncheon. Prerequisite: FSD 195 with 2.0 or higher or instructor permission.

FSD 205 15.0

Complete overview of the six nutrient categories - carbohydrates, lipids, proteins, vitamins, minerals and water. Practical information on how the body uses nutrients, food sources and alternatives for each nutrient and methods of evaluation nutrition information. In evaluating dietary intake, each student will use current USDA food guidelines. Assignments include practical evaluation of nutrition information. NOTE: This course does not fulfill the nutrition requirement for the BAS Hospitality degree.

HOS 203 3.0
Course Course ID Credits Availability

Covers skills and strategies needed to meet writing demands in college and on the job. Prereq: Satisfactory performance on English placement test. Fee(s) and meeting dates dependent on section choice, read http://sites.southseattle.edu/online/welcome-letter and email instructor. Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx

ENGL 105 3.0

Writing strategies geared to target audiences. Emphasis on research and problem-solving requiring critical reading and writing; development of ideas and argumentation. Includes layout and design, use of illustration, schematics and mathematics. Prereq: ENG 105 or permission. Fee(s) and meeting dates dependent upon section choice, read http://sites.southseattle.edu/online/welcome-letter and email instructor. Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx

ENGL 106 3.0

Emphasis on applications of mathematics to vocational and technical courses. Prereq: Satisfactory performance on Math placement test. Section 70: online fee; email instructor and read http://sites.southseattle.edu/online/welcome-letter. Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx

MATH 110 3.0

Covers dynamics of workplace organizations. Theory and concepts include major topics: communication, conflict, leadership, group process, ethics and management. Primarily for vocational students. Section 99 contact allen.stowers@seattlecolleges.edu. Section 70 online fee, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx PREREQ: ENGL 105; ASSET: 43 W, 43 R; COMPASS: 68 W, 81 R

PSYC 240 3.0

A minimum of ten (10) elective credits from at least two of the following categories:

Course Course ID Credits Availability

5.0