2 - Lake Washington Institute of Technology
2 - Lake Washington Institute of Technology
2 - Lake Washington Institute of Technology
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
2<br />
Programs <strong>of</strong> Study<br />
Culinary Arts<br />
www.lwtech.edu/culinaryarts<br />
Programs <strong>of</strong> Study<br />
CULINARY ARTS<br />
CERTIFICATE OF PROFICIENCY<br />
54 CREDITS<br />
Admission Dates: Fall, Winter, Spring, Summer<br />
The Culinary Arts certificate prepares students for a wide<br />
variety <strong>of</strong> entry-level positions in the culinary arts field.<br />
Students gain experience with stations <strong>of</strong> line cooking,<br />
inventory, production <strong>of</strong> daily specials, sauce preparation<br />
and basic butchering, as well as the basic function and<br />
structure <strong>of</strong> the cold kitchen. Curriculum includes basic<br />
cooking principals, terminologies and food handling<br />
practices. Students must always have a valid <strong>Washington</strong><br />
State Health Card and Serve Safe Certificate.<br />
Culinary Arts certificate graduates will:<br />
be prepared to obtain an entry-level position in their<br />
field as prep cooks and/or front-line cooks<br />
demonstrate excellent customer service<br />
demonstrate critical thinking, teamwork,<br />
communication, intercultural appreciation, and<br />
technical and information literacy skills<br />
<strong>Lake</strong> <strong>Washington</strong> <strong>Institute</strong> <strong>of</strong> <strong>Technology</strong> does not<br />
<strong>of</strong>fer every course each quarter. It is the student’s<br />
responsibility to consult the Class Schedule and work out<br />
an individual schedule with an adviser or counselor. Any<br />
developmental coursework a student may be required to<br />
complete may increase the program length.<br />
PROGRAM REQUIREMENTS<br />
CULA 116 Culinary Skills & Concepts. ......................9<br />
CULA 119 Intermediate Culinary Skills & Concepts. .........9<br />
CULA 120 Restaurant Fundamentals. ......................9<br />
CULA 128 Food Service Safety & Sanitation. ...............3<br />
CULA 137 Nutrition in Food Service .......................3<br />
CULA 142 Costing and Menu Planning. ....................3<br />
CULA 154 Food and Beverage Procurement. ...............3<br />
ACADEMIC CORE REQUIREMENTS<br />
Written Communication. .......................5<br />
Quantitative Reasoning. ........................5<br />
Social Science. .................................5<br />
TOTAL PROGRAM CREDITS ............................54<br />
See page 15 for a list <strong>of</strong> all applicable courses for each <strong>of</strong> the<br />
categories listed above.<br />
62<br />
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
Change language