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.

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 the skills needed to obtain a lead cook position in the food service industry.

2.   Students will possess the needed skills in food purchasing, hospitality management, and general nutritional guidelines of food service.

ADVISOR            OFFICE               PHONE

Plemmons, Chris      Business 110            360-475-7316

REQUIRED COURSES                               CREDITS 

BMGMT   140   Business and Personal Mathematics*___________ 5 

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 

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 ____________________________ 72 

* See course description for prerequisite.

Source: 2007-2008 Olympic College Catalog