The Restaurant Production Certificate program 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.
Estimated Length of Completion
|Certificate||Full Time: 4
Part Time: 10 to 14
Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.
Students must meet with an advisor for entry into this program. A placement test is required to ensure language and computational skills are sufficient for program success.
- 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
- Banquet Manager
- Catering Manager
- Chef and Head Cook
- Cooks: Private Household
- First-Line Supervisor of Food Preparation and Serving Workers
- Food Service Managers (Cruise Lines, Hotels, Restaurants, Resorts)
- Restaurant General Manager
- Sous Chef
For current employment and wage estimates, please visit the following online resources and search for the relevant occupational term:
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.
- Credits :18.0
- Resident Student Cost : $1,620.18
- Non-Resident Student Cost : $1,778.78
- International Student Cost : $3,510.56
- Resident BAS Student Cost : $2,355.70
- Non-Resident BAS Student Cost : $2,514.30
- International BAS Student Cost : $3,510.56
- Credits :15.0
- Resident Student Cost : $1,447.80
- Non-Resident Student Cost : $1,604.00
- International Student Cost : $3,315.80
- Resident BAS Student Cost : $2,321.80
- Non-Resident BAS Student Cost : $2,478.00
- International BAS Student Cost : $3,315.80
- Credits :20.0
- Resident Student Cost : $1,650.60
- Non-Resident Student Cost : $1,809.20
- International Student Cost : $3,594.46
- Resident BAS Student Cost : $2,773.48
- Non-Resident BAS Student Cost : $2,932.08
- International BAS Student Cost : $3,594.46
- Credits :8.0
- Resident Student Cost : $928.40
- Non-Resident Student Cost : $1,050.16
- International Student Cost : $2,392.96
- Resident BAS Student Cost : $1,812.24
- Non-Resident BAS Student Cost : $1,934.00
- International BAS Student Cost : $2,392.96
- Resident Cost : $7,659.30
- NonResident Cost : $8,663.82
- International Student Cost : $19,741.92
Equipment Fee associated with this program
- Uniforms and tools : $500
Quarter Start Dates: Culinary Arts classes begin in Fall, Winter and Spring.
Students may still enroll in the program during other quarters to begin their related academic classes (Not required if a student has already completed these classes. Students must provide an official transcript.).
Class Times: Check the online class schedule. Students will meet during the class timeframe listed, however in order to maintain safe distances in on-site labs students will be grouped and have specified times on campus. Please check with your instructor for more information.
Other related academic classes are required that meet outside of these class times. These classes can be completed online and/or in-person depending on availability. Check with an advisor regarding when to take related academic classes.
Health and Sanitation
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.
Fundamentals of Classical Techniques
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.
Advanced Classical Techniques
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.
Restraurant Production 1
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.
Intro Sustainable Food Systems
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.
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.
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 online fee, section 77 hybrid fee, contact instructor and read sites.google.com/southseattle.edu/eLearning/welcome-letter Find your instructor's email at: people.seattlecolleges.edu
Psychology of Human Relations
Course Substitute : BUS 113 - Diversity Issues in Business (3 credits)
Covers dynamics of workplace organizations. Theory and concepts include major topics: communication, conflict, leadership, group process, ethics and management. Primarily for vocational students. 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