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Culinary Arts

Certificates of Recognition


Advisor Office Phone
Nash, Robert Business 110 360.475.7571
Plemmons, Chris BSC 131A 360.475.7316



International Cuisine Experience

Students will be immersed in the culture and traditions of a particular region of the world (Asia, Europe, and/or Central/South America) and then examine how these have come to influence the way food is produced, distributed, marketed and prepared for personal and commercial consumption.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
  1. Gain new insights on how culture and traditions have influenced food production, distribution and preparation in a select region of the world.
  2. Personally experience and sample various aspects of a country’s/region’s cuisine.
Required Courses Credits
CULIN 123 International Cuisine* 4
CULIN 140 Survey of Int'l/Regional Cuisine* 3
CULIN 160 The Study of Cultural Cuisine* 3
CULIN 250 International Cuisine Experience* 9
Total Credits Required 19



Retail/Wholesale Baking

The student will gain real-world industry job training and gain production experience building their work portfolio in an actual working bakery.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
  1. Students will be prepared for employment in a variety of food service settings as a baker, pastry/baker assistant, cake designer, candy maker or baker helper.
  2. Students will have an in-depth knowledge of the business working of a bakeshop including making a profit and gaining a sense of business acumen.
Required Courses Credits
CULIN 105 ServSafe® Food Safety Training* 2
CULIN 125 Applied Food Service Computation 2
CULIN 127 Baking Techniques* 15
Total Credits Required 19


*See course description for prerequisite.

Source: 2013-2014 Olympic College Catalog, updated 11/7/13