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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:
  1. Students will possess all needed skills and knowledge to work in the culinary field at the level of sous chef.
  2. 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
Nash, Robert Business 110 360.475.7571
Plemmons, Chris BSC 131A 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 225 Human Relations in Organizations 5
Total Credits Required 102

*See course description for prerequisite.

Source: 2014-2015 Olympic College Catalog