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College Catalog

Program Details
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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 NoCOURSE TITLECREDITS
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 NoCOURSE TITLECREDITS
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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