Sep 25, 2022  
2018-2019 Catalog SVC 
2018-2019 Catalog SVC [ARCHIVED CATALOG]

Culinary Arts

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Program Description

Skagit Valley College Culinary Arts is one of few programs accredited by the prestigious American Culinary Federation Education Foundation Accrediting Commission (ACFEFAF). Through involvement with the American Culinary Federation, students are able to compete at regional, national, individual or team competitions and as a graduate earn a certification credential recognized nationwide.

Skagit Valley College is uniquely located in one of the world’s most diverse farming/growing regions. Working with “Fresh and Local” ingredients are an integral part of the culinary experience and position students on the cutting edge of this national trend.

Flexible teaching techniques are designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural diversity.

First-year courses build a foundation of basic culinary skills with many opportunities for hands on learning. Second year courses offer students choices in Restaurant Management, Baking and Pastry or Advanced Culinary emphasis practicums.

Whether you want to bolster your culinary knowledge, advance in your current food service career, become an entrepreneur, or begin your career path in Culinary Arts, the Skagit Valley College Culinary Arts program is the one for you!

Program Learning Outcomes

Graduates of the Culinary Arts program will be able to:

Meet skill standards of the American Culinary Federation (ACF) and eligibility to obtain certification as a Certified Culinarian or Certified Pastry Culinarian.

  • Demonstrate critical thinking, teamwork, intercultural appreciation, technical and information literacy skills.
  • Demonstrate knowledge in applied math, food cost, labor cost, menu pricing and inventory controls.
  • Explain and apply safety and sanitation procedures in compliance with national standards.
  • Demonstrate and assess cooking techniques, knife skills and cooking procedures.
  • Meet social science, humanities, written communication, and quantitative reasoning distribution area outcomes.
  • Identify and demonstrate basic and advance baking and pastry techniques, weights and measurements and standard recipe execution.

Entry into the Program

Please apply at Enrollment Services. Students may enter the program at the beginning of fall or spring quarter. For more information, contact the Department Chair or Enrollment Services.

Work-Based Learning

Students will integrate classroom learning with work-based learning experience in Cooperative Education (CUL 199 ) at a supervised work site. Department Chair approval is required. Credits and grades are based on job-hours worked, work performance and completion of the learning objectives specified in the learning contract. Concurrent enrollment in a Cooperative Education Seminar or equivalent is required.

Associate in Applied Science Degree

An Associate in Applied Science Degree, AAS  is awarded upon completion of a minimum of 90 credits of specified technical and related education coursework above 100-level with both an overall 2.0 grade point average and a 2.0 grade point average in the technical major.

Individual Technical Certificate

An Individual Technical Certificate may be developed in conjunction with other programs to meet marketable objectives and goals with Department Chair approval.


These certificates focus on a specific skill within this program. A certificate is awarded to those students who complete a one-quarter block of classes plus CUL 123 - Safety & Sanitation  (ServSafe).


    Culinary Arts

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