Culinary Arts

The program provides in-depth culinary training designed to build careers in restaurants, hotels, caterers, fine bakeries, resorts and institutions offering food services. As the program unfolds, the students will focus on areas of cooking specialty and gain hands-on experience working in the Olympic Café, The Fireside Bistro and at various banquets and catered events.

By the end of the program, successful students will be able to:

• Safely and tastefully prepare a variety of entrees, salads, and desserts, using the cooking methods prescribed by the core competencies of the American Culinary Federation.
• Acquire, interpret and use various cooking techniques, nutritional knowledge, knife handling skills and kitchen procedures in support of culinary task decisions.
• Demonstrate teamwork, professional ethics and personal accountability in decision-making and task performance.
• Effectively communicate with customers and co-workers in a variety of hospitality settings, i.e. cafeteria, fine dining, banquet, etc.
• Maintain documentation of learning objectives and achievements in an organized notebook.
• Pass both industry-standard and performance-based exams on theory and practice of professional culinary competency.

DEGREES

• Sous Chef (102 credits)

• Lead Cook (84 credits)

• Prep Cook (48 credits)

• Cook's Helper (24 credits)

• International Cuisine Experience (19 credits)
• Retail/Wholesale Baking (19 credits)

CAREER OPTIONS

• Baker
• Chef
• Commercial Cooking
• Diner Cook
• Dining Room Service
• Fry Cook
• Kitchen Manager
• Restaurant Manager

MEDIAN HOURLY WAGE IN WASHINGTON STATE

$9.21 - $18.32

ADVISORS:

Nick Giovanni
Phone: 360.475.7577
Email: ngiovanni@olympic.edu

Steve Lammers, CCE
Phone: 360.475.7571
Email: slammers@olympic.edu

Chris Plemmons, CCE AAC ACF Culinary Coordinator
Phone: 360.475.7316
Email: cplemmons@olympic.edu

Source: 2012 Olympic College Workforce Development "Red Book"