Culinary Arts, Culinary, AAS

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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!

Sample Career Options

Degree Intent and Transfer Options

Upon completion, Workforce degrees and/or certificates are intended to give students the skills needed to move directly into employment. While these degrees are not intended to transfer to a university, students will be eligible to apply for admissions to Skagit Valley College’s Bachelor of Applied Science - Applied Management (BASAM) degree or Bachelor of Applied Science - Environmental Conservation (BASEC) degree and, in some cases, could transfer to other schools. If you are interested in continuing your education by entering a bachelor’s degree program, please work closely with your Academic Advisor and Department Chair.

Program Map

Program Maps are an integral part of the Planning Guide. Each Program Map includes a recommended quarterly sequence of courses for a full-time student to earn this degree within two years. The courses align with the appropriate number of credits to meet degree requirements and is designed to help you create an individualized, customized Educational Plan, required of all SVC students. Please consult with an SVC Advisor to schedule courses and develop your personal Educational Plan.

103 credits

First Year

1st Quarter

CUL 123 - Safety & Sanitation Credits: (3)
CUL 164 - Baking Theory Credits: (3)
CUL 165 - Baking Lab Credits: (10)
CSS 103 - First Quarter Experience Credits: (2)

Total Credits: 18

2nd Quarter

† CUL 111 - Culinary Math Credits: (5)
CMST& 210 - Interpersonal Communication: D Credits: (5)
or CMST 220 .
ENGL& 101 - English Composition I Credits: (5)
OBT 162 - Microsoft Office Basics Credits: (3)
or OBT 122 .

Total Credits: 18

3rd Quarter

CUL 101 - Sustainable Food System Practices Credits: (3)
CUL 170 - Introduction to Culinary Arts Credits: (1)
CUL 171 - Cooking Fundamentals Credits: (3)
CUL 172 - Stocks, Soups and Sauces Credits: (3)
CUL 173 - The Cold Kitchen Credits: (3)
CUL 174 - Food Identification and Preparation Credits: (3)

Total Credits: 16

Second Year

4th Quarter

CUL 184 - Remarkable Service Credits: (3)
CUL 185 - American Regional Cuisines Credits: (10)
CUL 210 - Human Resources Management and Supervision Credits: (3)

Total Credits: 16

5th Quarter

‡ CUL 199 - Cooperative Education Experience Credits: (1-5) (5)
CUL 236 - Controlling Foodservice Costs Credits: (3)
CUL 237 - Wine and Beverage Studies Credits: (3)
NUTR& 101 - Nutrition Credits: (5)
√ PE 200 - First Aid, Safety, and CPR Credits: (2)

Total Credits: 18

6th Quarter

CUL 238 - Garde Manger Credits: (3)
CUL 241 - International Cuisines Credits: (10)
CUL 284 - Food Business Concepts Credits: (3)
CUL 298 - Culinary Capstone Project Credits: (1)

Total Credits: 17

Notes

† Students who do not receive an appropriate test score will require additional coursework to develop necessary skills for entry into class. MATH 096 or higher is required for the one-year certificate. CUL 111 fulfills the WMATH 100 requirement for Culinary Arts.

‡ CUL 199 may be taken at any time during the two-year program with Department Chair approval.

√ or a valid CPR/First Aid certification from an approved provider.