Areas of Study

Areas of Study

Culinary Arts Program

Degree options

  • Associate Degree
    An Associate in Applied Science 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.
  • Associate in Applied Science - T 
    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 transferrable.
  • Certificate of Completion
    A Certificate of Completion will be awarded upon successful completion of all first year core requirements for a one-year certificate program completion and general education requirements.

Programs/Programs/culinary.gif ADVISORS
Chef Bill Wiklendt, CCE, CEC, AAC, (360) 596-5392
Chef Dan Martinson, CCE (360), 596-5445

Almost as much has been written about food as about love. Few things satisfy as deeply as a well-prepared meal served with grace and hospitality. Professional kitchens are high-speed blends of timing, preparation, artistry and expert knowledge of food, spices and temperature. The most elaborate dishes, however, would be profitless without well-trained managers with expertise in purchasing, cost control, personnel and customer relations.

If the challenge of a career in food service hospitality appeals to you, then we encourage you to consider our Culinary Arts Program at South Puget Sound Community College.

Opportunities
Associate in Applied Science graduates of the Culinary Arts Program at South Puget Sound Community College qualify for employment as experienced cooks, lead cooks or kitchen station supervisors in free-standing restaurants, hotels, resorts, institutional settings, 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 program that could lead to employment as Sous Chef, Working Chef, or Executive Chef.

All students in the program will learn valuable, specially marketable skills, regardless of previous experience in the hospitality food service industry or plans for future development of career goals.

Programs/Programs/baking.jpg What You'll Do Here
You’ll learn to perform more than 300 kitchen skills including sautéing, baking, blending, broiling, soup making, production and buffet cookery. You’ll learn the basics of nutrition, sanitation and dining room operations. You also can join the Culinary Arts Club.

Many of your lessons will take place in the classroom, but the core of your education will take place in the college’s kitchens and dining rooms. We maintain a low student-to-faculty ratio and have a first-rate facility. You and your fellow students will work as a team in the Clipper Cafeteria and in the Percival Room, a highly-regarded fine-dining restaurant.

As part of the restaurant operation, you’ll learn catering, purchasing, and how to prepare a mouthwatering variety of cuisine's, including Regional American, Greek, Italian, Mexican, Asian and French cookery. You’ll also learn the fine points of menu development, serving and restaurant management.

Interested? See us in action! You can visit us to see exactly what the Culinary Arts Program is all about. Of course it is better to observe when students are in class, but a customized tour can be arranged to accommodate your schedule. Bring your questions and spend time with us prior to your enrollment. For additional information contact Tess Rios, at (360) 596-5399.

A Thurston County Food Handler's Permit must be acquired before entry into the program. Individuals without this permit will not be allowed to enter instructional kitchens or work areas.

 

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