Culinary Arts Program
- 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.
Chef Dan Martinson, CCE (360), 596-5445
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.
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 food trucks, free-standing restaurants, hotels, resorts, catering kitchens, clubs, and executive dining services. This degree, in combination with additional study and experience, is 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 marketable skills, regardless of previous experience in the hospitality food service industry.
What You'll Do Here
You’ll learn to perform a variety of fundamental kitchen skills, including sautéing, baking, blending, broiling, and soup making. 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 room. 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 Percival Dining Room, the college's fine-dining restaurant.
As part of the restaurant operation, you’ll learn catering, purchasing, and how to prepare a variety of modern cuisine. You’ll also learn the fine points of menu development, serving and restaurant management.
Interested? For information contact Tess Rios at (360) 596-5399.