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 : $1,662.82
- Non-Resident Student Cost : $1,828.72
- International Student Cost : $3,602.08
- Resident BAS Student Cost : $2,415.96
- Non-Resident BAS Student Cost : $2,582.96
- International BAS Student Cost : $3,602.08
- Credits :15.0
- Resident Student Cost : $1,486.00
- Non-Resident Student Cost : $1,649.35
- International Student Cost : $3,402.25
- Resident BAS Student Cost : $2,380.95
- Non-Resident BAS Student Cost : $2,545.40
- International BAS Student Cost : $3,402.25
- Credits :20.0
- Resident Student Cost : $1,694.88
- Non-Resident Student Cost : $1,860.78
- International Student Cost : $3,690.48
- Resident BAS Student Cost : $2,855.98
- Non-Resident BAS Student Cost : $3,022.98
- International BAS Student Cost : $3,690.48
- Credits :8.0
- Resident Student Cost : $953.04
- Non-Resident Student Cost : $1,080.32
- International Student Cost : $2,455.36
- Resident BAS Student Cost : $1,858.08
- Non-Resident BAS Student Cost : $1,986.24
- International BAS Student Cost : $2,455.36
- Resident Cost : $7,862.58
- NonResident Cost : $8,912.64
- International Student Cost : $20,256.72
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
Basic sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded by the National Education Foundation of the National Restaurant Association upon successful completion of the national examination.
Fundamentals of Classical Techniques
Focuses on fundamental concepts, skills, and techniques in basic cooking. Emphasis is given to the study of sustainable ingredients, cooking theories, organizational skills in the kitchen, work coordination, and knife cuts. Introduction to basic salads, vegetable and starch cookery, use of thickening agents, fundamental meat and poultry butchery and production, and preparation of stocks, soups, and mother sauces. Introduction to purchasing and food cost. Concurrent enrollment in FSD100.
Advanced Classical Techniques
Advancing principles of protein fabrication focusing on awareness of anatomy of beef, lamb, pork, poultry, and game. Advanced knife skills are emphasized focusing on efficiency and consistency. Skills are developed in defining primal and sub-primal cuts of meats and applying cooking methods including dry and moist heat. Coverage of inventory, purchasing, and cost control. Sustainable Healthy cooking and dietary restrictions.
Restraurant Production 1
Menu, design and execution pertaining to banquets and catering. Exploration of world cuisine pertaining to industry trends. Management theory and cost controls within all aspects of running a food service operation. Introduction to baking, pastries, and desserts. Advanced pasta production and risotto. Breakfast menus and practicum. Advanced charcuterie covering forcemeats, sausage making, pates, curing, and food safety. Introduction to sustainability in the kitchen.
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.
Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.
This course 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.
Psychology of Human Relations
Course Substitute : BUS 113 - Diversity Issues in Business (3 credits)
Covers dynamics of organizations and human resources in the workplace: motivational theory, leadership, group processes, organizational theory, participatory management, conflict management and counseling. Primarily for professional-technical students.