Culinary Arts Institute—Lead Cook

Certificate of Specialization

The Culinary Arts Program is based on American Culinary Federation (ACF) competencies and prepares students for careers in commercial cooking, dining room service and kitchen work.

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 possess the skills needed to obtain a lead cook position in the food service industry.
  2. Students will possess the needed skills in food purchasing, hospitality management, and general nutritional guidelines of food service.
Advisor Office Phone
Nash, Robert Business 110 360.475.7571
Plemmons, Chris BSC 131A 360.475.7316

Required Courses Credits
BMGMT 140 Business and Personal Mathematics* 5
CULIN 101 Culinary Techniques* 8
CULIN 103 Food Production I* 7
CULIN 104 Dining Room Service* 4
CULIN 105 ServSafe® Food Safety Training* 2
CULIN 121 Food Production II* 6
CULIN 122 Garde Manger* 3
CULIN 123 International Cuisine* 4
CULIN 125 Applied Food Service Computation 2
CULIN 126 Commercial Baking I* 3
CULIN 131 Food Production III* 7
CULIN 132 Quantity Food Purchasing* 4
CULIN 134 Nutrition for Culinary Professionals 3
ENGL 100 Composition—Selected Prof/Tech/Voc* 5
HMGMT 102 Intro to Hospitality Industry* 3
HMGMT 124 Dining Room Supervision* 6
HMGMT 133 Elements of Hospitality Management 6
HMGMT 135 Beverage Management* 3
OLRM 220 Human Relations in the Workplace 3
Total Credits Required 84

*See course description for prerequisite.

Source: 2014-2015 Olympic College Catalog