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Program Details
Program Title
Culinary Arts: Banquets & Catering
Campus
South
Culinary Arts Department (206) 934-5344
Type of Degree
Certificate
Restaurant industry leaders recognize that the Culinary Arts program at South Seattle College provides outstanding culinary arts training. The program is a member of the prestigious International Association of Culinary Professionals and offers internships and training at partner institutions in Spain, Italy, Ireland, China and France. The department works closely with the hospitality industry to develop innovative, realistic programs that provide students with skills needed for successful employment.
Culinary Arts students learn the food production skills necessary to operate multifaceted food service operations on campus. A Food Court features a cafeteria with classic and contemporary menus, a short order grill, grab-and-go items, and a delicatessen. Two waited-service dining rooms, Café Alki and Alhadeff Grill, feature cooked-to-order menus with preparation typical of upscale restaurants in the Northwest. Food management classes train students in inventory control, operations analysis, purchasing, production, supervision, and personnel management. Students prepare for careers in dining room service, food production, and supervision for hotel, restaurant, catering and institutional food service operations.
The Culinary Arts and Pastry and Baking Arts programs require all uniforms, tools, and books which will be used throughout the program to be purchased by the first day of class. Please check with the Culinary Arts Office for a complete list of uniform and tool kit options, prices, and for a list of required texts.
View details about a course by clicking the course number.
Technical Specialty Courses
COURSE No
COURSE TITLE
CREDITS
FSD 100
Health and Sanitation
3
FSD 101
Orientation to Culinary Arts
1
FSD 160
Culinary Fundamentals
5
FSD 165
Fundamentals of Classical Techniques
15
FSD 170
Theory 2 - Advanced Culinary Fundamentals
5
FSD 175
Advanced Classical Techniques
15
FSD 180
Garde Manger and Menu Development
5
FSD 185
Restraurant Production 1
15
FSD 190
Cost Controls
5
FSD 195
Restaurant Production 2
15
FSD 200
Theory 5 - Management Techniques
5
FSD 215
Banquets and Catering
15
HOS 203
Commercial Food Nutrition
3
Related Instruction
COURSE No
COURSE TITLE
CREDITS
ENGL 105
Applied Composition
3
ENGL 106
Technical Writing
3
MATH 110
Applied Math for Technicians
3
PSYC 240
Psychology of Human Relations
3
Total Credits for Program: 119.0
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