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

The Culinary Arts Program is based on competencies of the American Culinary Federation Education Foundation, Inc. (ACFEF) Accrediting Commission, and prepares students for careers in commercial cooking, dining room service and kitchen supervision.

Advisor / Program Contacts

Christopher Plemmons
Full Time Faculty
cplemmons@olympic.edu
(360) 475-7316
Robert Nash
Professor
rnash@olympic.edu
(360) 473-2832

Program Outcomes

Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:

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

Required & Prerequisite Courses

(* indicates prerequisites required, click course name to view details)
Course
Credits
BMGMT140 Business and Personal Mathematics*
5
CIS 150 Survey of Computing
4
CULIN101 Culinary Techniques*
6
CULIN103 Food Production I*
6
CULIN104 Dining Room Service*
4
CULIN105 ServSafe Food Safety Training*
2
CULIN120 Sustainable Food Sys, Kitsap County
2
CULIN121 Food Production II*
6
CULIN122 Garde Manger*
3
CULIN123 International Cuisine*
4
CULIN125 Applied Food Service Computation
2
CULIN126 Commercial Baking I*
3
CULIN131 Food Production III*
6
CULIN132 Quantity Food Purchasing*
4
CULIN134 Nutrition for Culinary Professionals
3