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Creating Opportunities for All

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
Plemmons, Chris Business 110360.475.7316

Required CoursesCredits
BMGMT140Business and Personal Mathematics*5
CULIN101Culinary Techniques*8
CULIN103Food Production I*7
CULIN104Dining Room Service*4
CULIN105ServSafe® Food Safety Training*2
CULIN121Food Production II*6
CULIN122Garde Manger*3
CULIN123International Cuisine*4
CULIN125Applied Food Service Computation2
CULIN126Commercial Baking I*3
CULIN131Food Production III*7
CULIN132Quantity Food Purchasing*4
CULIN134Nutrition for Culinary Professionals3
ENGL100Composition—Selected Prof/Tech/Voc*5
HMGMT102Intro to Hospitality Industry*3
HMGMT124Dining Room Supervision*6
HMGMT133Elements of Hospitality Management6
HMGMT135Beverage Management*3
OLRM220Human Relations in the Workplace3
Total Credits Required84

*See course description for prerequisite.

Source: 2013-2014 Olympic College Catalog

Olympic College | 1600 Chester Avenue | Bremerton, WA 98337-1699 | (360) 792-6050

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