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
101.0

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

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

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

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

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

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

Examines the issues and challenges in the global food system. Covers historical events impacting the current food production model, and the effects food systems have on the environment, health, and communities. Explores conventional agriculture and food safety concerns. Emphasizes the movement towards sustainable food systems. Prerequisite: Enrollment in the Culinary Arts program, or permission.

FSD 210 5.0
Course Course ID Credits Availability

This course is designed to give a review of basic math skills, with particular emphasis on percentages, interest, discounts, arithmetic of payroll, taxes, bank statements, reconcilliations, trade and cash discounts, establishing retail prices, consumer credit, simple and compound interest, annuities, business and consumer loans. Basic calculator skills will be introduced.

BUS 116 5.0

This course is designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing. Prereq: placement into ENGL097. Section 70 & 77 have fees, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at http://www.seattlecolleges.com/directory

ENGL 107 5.0

Introduction to human nutrition with an emphasis on the relationship of nutrition to growth, development, health, and physical and mental functioning. Sources, functions, interrelationships, and human requirements of proteins, carbohydrates, fat, minerals, vitamins and water will be examined, as will changes in energy and nutrient requirements across the lifespan. Weight management, food safety, and US and global issues in nutrition are included. PREREQ: Eligible for ENGL&101/099. NOTE:ITEM 0391, In this section of NUTR&101, course emphasizes practical application of nutrition science to food and diet.

NUTR&101 5.0

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