College Catalog

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