Culinary Arts

Program Overview

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 Advanced Culinary or Baking and Pastry.

The Skagit Valley College Culinary Arts program is accredited by the American Culinary Federation (ACF). Through involvement with the American Culinary Federation, graduating students are able to earn a certification credential recognized nationwide.

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!

Degree and Certificate Options:

Associate in Applied Science Degrees:

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.

Culinary Arts Baking & Pastry, Associate in Applied Science, Planning Guide  

Culinary Arts, Culinary Emphasis, Associate in Applied Science, Planning Guide  

Certificates:

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).

Certified Culinarian Certificate  

Program Map - Culinary: Professional Cooking Certificate  

Learning Outcomes:

General Education Learning Outcomes  

Program Learning Outcomes

Graduates of Culinary Arts 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.

• Explain and apply safety and sanitation procedures in compliance with national standards. 
• Demonstrate and asses fundamental techniques, knife skills, sustainable practices and cooking procedures.
• Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
• Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.
• Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products.

Graduates of the Culinary Arts Culinary emphasis 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.

• Explain and apply safety and sanitation procedures in compliance with national standards. 
• Demonstrate and asses fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
• Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution. 
• Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.
• Demonstrate and Identify dining room service procedures. List exotic ingredients and cooking techniques.

Program Admissions:

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

Specialized Program Information:

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.