Culinary Arts Institute

The mission of Culinary Arts is:

To be the vehicle for Culinary knowledge to our students and community.
To promote and elevate the skills of professional cookery and cuisine in the communities we serve.
To provide foundations of culinary study and the execution of skills.
To create an atmosphere of excitement relative to cooking methodology and outcomes

The goals of the Culinary Arts Department are:

To prepare the students for employment through team instruction in food preparation and management.
To equip the students with the principles of restaurant management which will allow the opportunity of potential growth and advancement within the food service industry.
To equip students with a set of core abilities related to communication, critical thinking and computation to serve them well in life in general and as life-long learners in particular.

Click on the picture above for a video tour of Olympic College’s Culinary Arts Institute.

	Instructors Nick Giovanni Hospitality Management & Food Service Director Office: B-112A (360) 475-7577 ngiovanni@olympic.edu
	Steve Lammers, CCE Sr. Culinary Arts Faculty Office: BSC 131A (360) 475-7571 slammers@olympic.edu
	Chris Plemmons, CEC, AAC Culinary Arts Faculty Office: BSC 131B (360) 475-7316 cplemmons@olympic.edu
The Culinary Arts Institute is nationally accredited by the American Culinary Federation (ACF), and is an affiliate of the Washington State Chefs Association.

The program provides in-depth culinary training designed to build careers in the hospitality industry, restaurants, hotels, caterers, fine bakeries, resorts and institutions offering food services. The students focus on areas of cooking specialty and gain valuable hands-on experience providing food and service in the Olympic Cafe, the Dining Library restaurant and at various banquets and catered events.

For more information on paying for college click here to visit our Financial Aid site.

Updated October 22, 2008

Instructors