Culinary ArtsThe program provides in-depth culinary training designed to build careers in restaurants, hotels, caterers, fine bakeries, resorts and institutions offering food services. As the program unfolds, the students will focus on areas of cooking specialty and gain hands-on experience working in the Olympic Café, The Fireside Bistro and at various banquets and catered events.
By the end of the program, successful students will be able to: - Safely and tastefully prepare a variety of entrees, salads, and desserts, using the cooking methods prescribed by the core competencies of the American Culinary Federation.
- Acquire, interpret and use various cooking techniques, nutritional knowledge, knife handling skills and kitchen procedures in support of culinary task decisions.
- Demonstrate teamwork, professional ethics and personal accountability in decision-making and task performance.
- Effectively communicate with customers and co-workers in a variety of hospitality settings, i.e. cafeteria, fine dining, banquet, etc.
- Maintain documentation of learning objectives and achievements in an organized notebook.
- Pass both industry- standard and performance -based exams on theory and practice of professional culinary competency.
DEGREESAssociate in Technical Arts Culinary Arts Institute
Certificate of Specialization Culinary Arts Institute
Certificate of Proficiency Culinary Arts Institute
Certificate of Completion Culinary Arts Institute
Certificate of Recognition
CAREER OPTIONS- Baker
- Chef
- Commercial Cooking
- Diner Cook
- Dining Room Service
- Fry Cook
- Kitchen Manager
- Restaurant Manager
STARTING SALARY$1474 - $4221 month
ADVISORS:Nick Giovanni Phone: 360.475.7577 Email: ngiovanni@olympic.edu
Steve Lammers Phone: 360.475.7571 Email: slammers@olympic.edu
Chris Plemmons Phone: 360.475.7316 Email: cplemmons@olympic.edu
Source: 2008 Olympic College Workforce Development "Red Book" (updated 5/15/09) |