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Culinary & Pastry Arts

Certificate

The Culinary & Pastry Arts 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

Degree Quarters Credits
Certificate Full Time: 4
Part Time: 10 to 14		 66.0

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

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.

Full Time Cost

Quarter Credits Resident Non-Resident International
1 18 $1,779.58 $1,969.34 $3,850.58
2 15 $1,590.70 $1,777.55 $3,637.10
3 20 $1,813.92 $2,003.68 $3,945.08
4 8 $1,020.72 $1,166.32 $2,625.04

Part Time Cost

Resident Non-Resident International
$8,420.94 $9,622.14 $21,656.58

The following fee is associated with the program:

  • Books and supplies: $2,300
  • Lab fee: $150.00/quarter
  • Community Technology Access: $20.00/quarter
  • Student ID Card: $5.00
  • Transportation Management Plan: 15.00/quarter
  • Univ Tech Fee: $3.00/credit

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.

Coursework

Course Course ID Credits Availability

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.

 FSD 100 3.0

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.

 FSD 165 15.0
Course Course ID Credits Availability

Broaden and advance foundational culinary principles such as protein preparation, cooking methods, and knife skills through Global contexts. Using culturally relevant Asian food ingredients and flavor profiles, the course builds upon previous courses in this series. Prerequisites: Successful completion of both FSD165 and FSD100.

 FSD 175 15.0
Course Course ID Credits Availability

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.

 FSD 185 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

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.

 BUS 116 5.0

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.

 ENGL 107 5.0

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.

 PSYC 240 3.0


Sample Schedule