2023-2024 Olympic College Catalog

Jan 02, 2025

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2023-2024 Olympic College Catalog [ARCHIVED CATALOG]

Culinary Arts Institute - Sous Chef - Associate in Technical Arts (ATA)

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The Culinary Arts Program is an Accredited Program, American Culinary Federation Foundation, Inc., and prepares students for careers in commercial cooking, dining room service and kitchen supervision.

Program Outcomes:

Students will possess all needed skills and knowledge to work in the culinary field at the level of sous chef.
Students will possess business skills and human relations skills needed to supervise employees in a working food service operation.

Required Courses (91 Credits)

Core Courses (72 credits)

CULIN 101 - Culinary Techniques Credits: 6
CULIN 103 - Food Production I Credits: 6
CULIN 104 - Dining Room Service Credits: 4
CULIN 105 - ServSafe Food Safety Training Credits: 2
CULIN 120 - Sustainable Food System of Kitsap County Credits: 2
CULIN 121 - Food Production II Credits: 6
CULIN 122 - Garde Manger Credits: 3
CULIN 123 - International Cuisine Credits: 4
CULIN 126 - Commercial Baking I Credits: 3
CULIN 131 - Food Production III Credits: 6
CULIN 134 - Nutrition for Culinary Professionals Credits: 3
CULIN 200 - Food Production IV Credits: 3
CULIN 210 - Culinary Management Credits: 3
CULIN 220 - Culinary Internship Credits: 6
HMGMT 102 - Intro to Hospitality Industry Credits: 3
HMGMT 124 - Dining Room Supervision Credits: 6
HMGMT 133 - Elements of Hospitality Management Credits: 3
HMGMT 135 - Beverage Management Credits: 3

Communication (5 Credits)

ENGL& 101 - English Composition I Credits: 5
BSTEC 145 - Business Writing/Grammar for the Workplace Credits: 5

Computation (5 Credits)

CULIN 125 - Applied Food Service Computation Credits: 5

Human Relations (5 Credits)

OLRM 225 - Human Relations in Organizations Credits: 5

Other Support Courses (4 Credits)

CIS 150 - Survey of Computing Credits: 4

Quarter by Quarter Plan

The following is a list of suggested courses to meet the requirements for the Associate in Technical Arts (ATA) degree. Please note that you are not required to carry this credit load or follow this sequence precisely.

Fall - First Year

CULIN 101 - Culinary Techniques Credits: 6
CULIN 103 - Food Production I Credits: 6
HMGMT 102 - Intro to Hospitality Industry Credits: 3

Winter - First Year

CULIN 104 - Dining Room Service Credits: 4
CULIN 121 - Food Production II Credits: 6
CULIN 123 - International Cuisine Credits: 4
CULIN 125 - Applied Food Service Computation Credits: 5

Spring - First Year

CULIN 131 - Food Production III Credits: 6
CULIN 134 - Nutrition for Culinary Professionals Credits: 3
HMGMT 124 - Dining Room Supervision Credits: 6

Fall - Second Year

CULIN 105 - ServSafe Food Safety Training Credits: 2
HMGMT 133 - Elements of Hospitality Management Credits: 3
HMGMT 135 - Beverage Management Credits: 3
OLRM 225 - Human Relations in Organizations Credits: 5

Winter - Second Year

BSTEC 145 - Business Writing/Grammar for the Workplace Credits: 5
CIS 150 - Survey of Computing Credits: 4
CULIN 122 - Garde Manger Credits: 3
CULIN 126 - Commercial Baking I Credits: 3

Spring - Second Year

CULIN 200 - Food Production IV Credits: 3
CULIN 210 - Culinary Management Credits: 3
CULIN 220 - Culinary Internship Credits: 6

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