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Culinary Arts Institute—Sous Chef

Associate in Technical Arts

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 supervision.

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:

Students will possess all needed skills and knowledge to work in the culinary field at the level of sous chef.
Students will possess business skills and human relations skills needed to supervise employees in a working food service operation.

Advisor	Office	Phone
Giovanni, Nick	Business 112A	360.475.7577
Lammers, Steve	Bremer Student Ctr. 131B	360.475.7571
Plemmons, Chris	Business 110	360.475.7316

Required Courses			Credits
BMGMT	140	Business and Personal Mathematics*	5
CIS	150	Survey of Computing	4
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
CULIN	200	Food Production IV*	3
CULIN	210	Culinary Management*	3
CULIN	220	Culinary Internship	6
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
OLRM	225	Human Relations in Organizations	5
Total Credits Required			105

*See course description for prerequisite.

Source: 2012-2013 Olympic College Catalog

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