Culinary Arts

Overview

The Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques 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 and general differences.

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.

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.

Trained, qualified chefs are in demand and the Skagit Valley College Culinary Arts program is the place to prepare you for this emergent industry. 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!

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 assess 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 emphasis degree 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 assess 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 - Cooperative Education Experience ) 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.

Degree and Certificate Options

Associate in Applied Science Degree, AAS

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.

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).

Programs

Associate Degrees: Workforce

Intended to give students the skills needed to move directly into employment.

Certificates

Certificates are intended to provide students with specialized training and skills.

Culinary Arts, Professional Cooking Certificate

Micro-Certificates

Typically two quarters or less, micro-certificates are focused on providing training in a specific skill.

Culinary Arts, Basic Bakery Competence Micro-Certificate