2 - Lake Washington Institute of Technology

Programs of Study 2
Culinary Arts
www.lwtech.edu/culinaryarts
CULINARY ARTS
ASSOCIATE IN APPLIED SCIENCE DEGREE
104 CREDITS
Admission Dates: Fall, Winter, Spring, Summer
Program Mission: The Culinary Arts AAS degree prepares
graduates to work in a commercial kitchen including
restaurants, bakeries, cafeterias, delis, hospitals and other
specialty shops.
Students will gain skills in every facet of running a
commercial restaurant as they learn basic cooking
principles, terminology and food handling practices.
Practical experience is provided with all stations of line
cooking, inventory, daily specials production, garde
manger work, sauce preparation and commercial
equipment maintenance. Students will be prepared to
work in a commercial kitchen of a restaurant, catering
company, cafeteria, deli or other specialty shop. Students
must always have a valid Washington State Health Card
and Serve Safe Certificate.
This program is certified by the American Culinary
Federation (ACF). Upon graduation, students will be eligible
to receive their initial ACF certifications in either culinary arts
or baking arts, depending on their area of specialization.
Culinary Arts AAS degree graduates will:
be prepared for employment as cooks, short order
cooks, pantry cooks, prep cooks, front line cooks, sauté
cooks, and grill cooks
obtain certification from the American Culinary
Federation as a Certified Culinarian
meet the Skills Standards of American Culinary Federation
demonstrate excellent customer service
demonstrate critical thinking, teamwork,
communication, intercultural appreciation, and
technical and information literacy skills
meet Social Science, Humanities, Written
Communication, and Quantitative Reasoning
distribution area outcomes
Lake Washington Institute of Technology does not
offer every course each quarter. It is the student’s
responsibility to consult the Class Schedule and work out
an individual schedule with an adviser or counselor. Any
developmental coursework a student may be required to
complete may increase the program length.
PROGRAM REQUIREMENTS
CULA 116 Culinary Skills & Concepts. ......................9
CULA 119 Intermediate Culinary Skills & Concepts. .........9
CULA 120 Restaurant Fundamentals. ......................9
CULA 124 Introduction to the Front of the House. ..........9
CULA 127 Introduction to Baking ....................... 12
CULA 128 Food Service Safety & Sanitation. ...............3
CULA 130 Supervision & Management ....................3
CULA 137 Nutrition in Food Service .......................3
CULA 142 Costing & Menu Planning. ......................3
CULA 144 International and Classical Cuisine. ..............4
CULA 146 Garde Manger .................................4
CULA 154 Food & Beverage Procurement. .................3
CULA 195 Capstone, Portfolio, & Masterpiece Dinner .......5
CULA 196 Internship/Externship/Cooperative. .............5
TECHNICAL ELECTIVE – 3 CREDITS
To be taken from CULA courses
ACADEMIC CORE REQUIREMENTS – 20 CREDITS
Written Communication. .......................5
Humanities. ...................................5
Quantitative Reasoning. ........................5
Social Science. .................................5
TOTAL PROGRAM CREDITS .......................... 104
See page 15 for a list of all applicable courses for each of the
categories listed above.
Programs of Study
2 0 1 3 - 2 0 1 4 • L A K E W A S H I N G T O N I N S T I T U T E O F T E C H N O L O G Y • C A T A L O G 61