Culinary Arts Institute—Lead Cook
Certificate of Specialization
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 work.
Program Outcomes
Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
- Students will possess the skills needed to obtain a lead cook position in the food service industry.
- Students will possess the needed skills in food purchasing, hospitality management, and general nutritional guidelines of food service.
| Required Courses |
Credits |
| BMGMT |
140 |
Business and Personal Mathematics* |
5 |
| 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 |
| 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 |
| Total Credits Required |
81 |
*See course description for prerequisite.
Source: 2009-2010 Olympic College Catalog |