Culinary Arts Institute-Sous Chef, 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 Learning 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 (97 Credits)

Communication (5 Credits)

from

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

Core Courses (78 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 125 - Applied Food Service Computation Credits: 2
CULIN 126 - Commercial Baking I Credits: 3
CULIN 131 - Food Production III Credits: 6
CULIN 132 - Quantity Food Purchasing Credits: 4
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

Culinary Arts Institute-Sous Chef, ATA

Program Learning Outcomes

Required Courses (97 Credits)

Communication (5 Credits)

Computation (5 Credits)

Human Relations (5 Credits)

Other Support Courses (4 Credits)

Core Courses (78 Credits)