This program differs from the Culinary Arts AAS by offering more general education as part of the core requirement, making it more transferrable to colleges and universities who chose to articulate with South Puget Sound Community College. The only current accepted articulation for this AAS-T degree is with South Seattle Community College’s Bachelor of Applied Science degree in Hospitality Management.
The Culinary Arts Program at South Puget Sound Community College is designed to provide knowledge and skills in the areas of food production, service and hospitality, and kitchen and dining room supervision Students progress through high volume food service applications in the areas of short order, table service, purchasing and receiving, starch and vegetables, soups and sauces, meat fabrication, cold foods and garde manger, sauté and hot food production, restaurant baking, and kitchen and dining room supervision.
All students in the program will gain marketable skills, regardless of previous experience in the hospitality/food service industry.
Graduates will qualify for employment as experienced cooks, lead cooks, or kitchen station supervisors in free-standing restaurants, hotels, resorts, institutional feeders, catering kitchens, clubs, and executive dining services. It is intended that this degree, in combination with additional study and experience, be part of a career path that could lead to employment as Sous Chef, Working Chef, or Executive Chef. Obtaining the Bachelor of Applied Science degree in Hospitality Management can lead to expanded career opportunities in food service and hospitality management.
South Puget Sound Community College believes that all students need to develop a broad range of abilities that will not only make them more effective in their professional pursuits but will enhance their capacity to relate well to others in their daily lives. Therefore students who complete the program will be able to:
- Demonstrate the following skills standards specific to Culinary Arts:
- Perform the essential principles of professional work ethic in the field of culinary arts including, punctuality, honesty, integrity, understand fundamental ethical issues, communicate effectively in oral, written, and graphic form, apply fundamental quantitative and computation skills, maintain a helpful and positive attitude (teamwork), deal positively with differences and managing interpersonal relationships, understand themselves and others as they interact in a global environment
- Knowledge of advanced cooking methods and application of these methods
- Knowledge of foods and supplies, and their cost
- Knowledge of nutritional content of foods
- Advanced hand skills and techniques
- Proficiency in the use of hand tools and knives
- Operate and maintain kitchen equipment
- Organization (mise en place)
- Production at a high level while maintaining quality
- Knowledge of safety and sanitation
- Communicate effectively
- Think logically and critically
- Evaluate and process quantitative and symbolic data
- Understand themselves in relation to others in a multicultural world
- Understand ethical responsibilities and consequences
AAS-T DEGREE REQUIREMENTS
An Associate in Applied Science – T degree will be awarded upon successful completion of a minimum of 90 credits in courses numbered 100 or above. All core and general education requirements must be met, with any additional credits to be selected as electives. All General Education courses selected must be transferable.
Culinary & Beverage Arts
Do you dream of a future creating food, desserts, and beverages for others? When you study in the Culinary & Beverage Arts programs at SPSCC, you’ll be prepared to enter the dynamic food and beverage industry where the possibilities are limitless. Instructors will teach you the business, technical, and creative skills needed to succeed through hands-on experiences and structured lecture and lab environments. Get started by exploring the dynamic programs SPSCC has to offer in this field.
Do you like to work with you hands in a fast-paced and physically challenging environment? The world of Culinary Arts may offer the right career path for you. Students in our Culinary Arts program work closely to expert chefs in professional-grade kitchens. They gain valuable experience through their lab work with Catering Department and Cooperative Work Experience/Internships.
Career and employment prospects
Successful graduates can work as cooks, kitchen station supervisors in restaurants, hotels, resorts, catering kitchens, executive dining services, and more. The pay rate is usually highest (as well as the competition) at places like upscale restaurants, hotels, and casino.
This school offers programs in:
Last updated October 23, 2017