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 |