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Creating Opportunities for All

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 112A360.475.7577
Plemmons, Chris Business 110360.475.7316

Required CoursesCredits
BMGMT140Business and Personal Mathematics*5
CIS150Survey of Computing4
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
CULIN200Food Production IV*3
CULIN210Culinary Management*3
CULIN220Culinary Internship6
ENGL100Composition—Selected Prof/Tech/Voc*5
HMGMT102Intro to Hospitality Industry*3
HMGMT124Dining Room Supervision*6
HMGMT133Elements of Hospitality Management6
HMGMT135Beverage Management*3
OLRM225Human Relations in Organizations5
Total Credits Required102

*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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