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.

Not all courses listed are offered every quarter. Please see an appropriate faculty advisor or Division Dean for course sequence and schedule details. A faculty advisor must approve the program for degree/certificate completion.

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

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 

CMPTR   150   Survey/Microcomputing—Personal Cmptr_________ 4 

CULIN   101   Culinary Techniques*_________________________ 6 

CULIN   103   Food Production I*___________________________ 6 

CULIN   104   Dining Room Service*_________________________ 3 

CULIN   105   ServSafe® Food Safety Training*______________ 1 

CULIN   121   Food Production II*__________________________ 6 

CULIN   122   Garde Manger*________________________________ 3 

CULIN   123   International Cuisine*_______________________ 3 

CULIN   125   Applied Food Service Computation_____________ 1 

CULIN   126   Commercial Baking I*_________________________ 3 

CULIN   131   Food Production III*_________________________ 6 

CULIN   132   Quantity Food Purchasing*____________________ 3 

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 

OLRM    220   Human Relations in the Workplace_____________ 3 

SPCH    242   Communication in Organizations_______________ 5 

TOTAL CREDITS REQUIRED ____________________________ 93 

* See course description for prerequisite.

Source: 2007-2008 Olympic College Catalog