Program Details Page Culinary Arts Certificate and AAS

Welcome to the Program Page dedicated to the Culinary Arts Certificate and AAS degree! This page is designed to give an overview of what the quarter will look like based on the starting point in the year. Click on one of the desired tabs below to view the course schedule. This information may be subject to change at any time without notice, please contact your adviser for more information regarding the courses.

Did you take Culinary Arts classes in high school? You may be eligible for dual credit if you earned a "C" in your classes and it has been less than two years since you graduated from high school. Learn more on our CTE Dual Credit website.

You also may be interested in the program map for the Culinary Arts AAS-T Transfer Degree.

Bookstore Information

a picture of an open book Information regarding the materials can be found at the RTC bookstore. Just fill in the course information and you will be set!

The bookstore has what you need in regards to materials so be sure to check it out! It is always better to be prepared than to wait last second to buy your materials!

General Overview

When can I start? Fall (September), Winter (January), and Spring (April)

How long is the program?

4 quarters (14 months) with 79 credits for the certificate
5 quarters (17 months) with 94 total credits for the AAS degree

When do classes meet? 7:00 a.m. to 1:30 p.m., Monday through Friday

Are summer classes required? No. This program does not have summer classes.

You can prepare for a career in the hospitality industry as a chef or cook, working in an industry kitchen and serving customers in campus dining areas. You learn knife skills, kitchen safety, cooking methodologies, garde manger techniques, and more. The Culinary Arts certificate program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). If you complete an AAS degree and join the American Culinary Federation, you can become a Certified Culinarian!

What does a chef or head cook do?

What is the average salary?

$63,540 annually in the Seattle-Bellevue-Tacoma area. Most chefs or head cooks earn at least $44,720; there is a wide salary range.

Who can I contact for questions?

New students, please visit our Zoom lobby (Links to an external site.) to talk with someone by video chat, or e-mail our advising department.
For current students, please visit RTC's advising page (Links to an external site and look for the faculty counselor assigned to Culinary Arts.

(Links to an external site.)

Overall Materials Needed:

Food Handler's Permit (needed within the first two weeks of joining the program. Initial is $10, after that it is $10 to renew)
Comfortable clothing and close-toed shoes
Padlock for lockers
Textbooks ($365)
Chef Uniform & knife set

Minimum grades needed

You must pass each class with a grade of 1.0 or higher. You also must have a cumulative or overall GPA of 2.0 or higher to complete your Culinary Arts certificate or AAS degree.

Materials Warning

Some materials on this page are listed as TBD, which means that the materials have yet to be determined. Please consult your instructor on what textbooks or materials are required for the class. If you rent a textbook, make sure you return it by the deadline. If you purchase a textbook, you can sell it back to the RTC bookstore -- but make sure that you won't need the book again for classes in the future!

Mobile Browser Information

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Fall

Quarter 1

Fall Start

[Fall] Quarter 1 Course Information
**Estimated Tuition and Fees: $2,957**
**Description:** This quarter introduces you to the foundations of cooking. You will learn kitchen safety, basic knife use, and different breakfast recipes. Students will also learn how to manage dining rooms.
Course ID	Course Name	Materials	Credits
COL 101	College Success	NO	2
BAK 130	Bakery Basics	NO	3
CUL 103	Knife Skills	YES	3
CUL 105	Foundations	YES	3
CUL 118	Breakfast Cookery	NO	3
CUL 120	Purchasing and Receiving	NO	3
CUL 131	Dining Room/Beverage Management	NO	3

Quarter 2

[Winter] Quarter 2 Course Information
**Estimated Tuition and Fees: $3,460**
**Description:** You improve your culinary fundamentals, cook dishes using moist and dry heat, and create different salads and dressings. In Boucher, you prepare meats including poultry, pork, fish, lamb, and shellfish. You also learn to make the five "mother sauces" (béchamel, espagnole, velouté, tomato, and hollandaise sauce) and a variety of soups. Finally, you will take a general education mathematics class that matches your goals (certificate or degree).
Course ID	Course Name	Materials	Credits
CUL 104	Boucher	NO	3
CUL 110	Fundamentals I	NO	3
CUL 111	Fundamentals II	NO	3
CUL 114	Salad Bar	NO	3
CUL 115	Deli	NO	3
CUL 132	Soup and Sauce	NO	3
AMATH 175 or AMATH 190	Financial Math (for certificate and AAS) or Financial Algebra (for AAS-T) or more advanced math class	NO	5

Quarter 3

[Spring] Quarter 3 Course Information
**Estimated Tuition and Fees: $3,201**
**Description:** You get to experiment with American regional and international cuisines and explore the role of the entremetier, who cooks vegetables, starches, and pastas. You also learn about nutrition and conflict management for kitchen supervisors.
Course ID	Course Name	Materials	Credits
CUL 106	Nutrition	NO	3
CUL 112	Fundamentals III	NO	3
CUL 123	Entremetier	NO	3
CUL 124	Fry Station	NO	3
CUL 125	Saute Station	NO	3
CUL 128	Pantry	NO	3
CUL 180	Human Relations Management	NO	3

Quarter 4

[Fall] Quarter 4 Course Information
**Estimated Tuition and Fees: $2,400**
**Description:** You practice garde manger (preparation of cold foods) and learn how to make brined, rubbed, smoked, and roasted meats. You also have three management classes with increasing levels of responsibility.
**It's time to apply for certificate!**
Course ID	Course Name	Materials	Credits
CUL 113	Lead I	NO	3
CUL 133	Garde Manger	NO	3
CUL 126	Broiler Station	NO	3
CUL 127	Lead II	NO	3
CUL 130	Sous Chef	NO	3

Total Estimated Cost for Your Certificate of Completion: $12,395

You can continue to Quarter 5 to work on your Associate of Applied Science (AAS) degree.
If you are interested in a transfer associate degree, please navigate to the Culinary Arts AAS-T page.

Quarter 5

[Winter] Quarter 5 Course Information
**Estimated Tuition and Fees: $1,841**
**Description:** You complete your general education requirements for the AAS degree. These include a social science class, a communication or humanities class, and any general education elective. Recommendations are included below.
It's time to apply for graduation!
Course ID	Course Name	Materials	Credits
CMST& 220	Public Speaking (recommended) or another communication or humanities class	NO	5
PSYC& 100	General Psychology (recommended) or another social science class	YES	5
BUS& 101	Introduction to Business (recommended) or another general education class	NO	5

Total Estimated Cost for Your AAS Degree: $14,235

Winter

Quarter 1

Winter Start

[Winter] Quarter 1 Course Information
**Estimated Tuition and Fees: $2,957**
**Description:** This quarter introduces you to the foundations of cooking. You will learn kitchen safety, basic knife use, and different breakfast recipes. Students will also learn how to manage dining rooms.
Course ID	Course Name	Materials	Credits
COL 101	College Success	NO	2
BAK 130	Bakery Basics	NO	3
CUL 103	Knife Skills	YES	3
CUL 105	Foundations	YES	3
CUL 118	Breakfast Cookery	NO	3
CUL 120	Purchasing and Receiving	NO	3
CUL 131	Dining Room/Beverage Management	NO	3

Quarter 2

[Spring] Quarter 2 Course Information
**Estimated Tuition and Fees: $2,701**
**Description:** You improve your culinary fundamentals, cook dishes using moist and dry heat, and create different salads and dressings. You also learn to make the five "mother sauces" (béchamel, espagnole, velouté, tomato, and hollandaise sauce) and a variety of soups. Finally, you will take a general education mathematics class that matches your goals (certificate or degree).
Course ID	Course Name	Materials	Credits
CUL 110	Fundamentals I	NO	3
CUL 111	Fundamentals II	NO	3
CUL 114	Salad Bar	NO	3
CUL 115	Deli	NO	3
CUL 132	Soup and Sauce	NO	3
CUL 180	Human Relations Management	NO	3
AMATH 175 or AMATH 190	Financial Math (for certificate and AAS) or Financial Algebra (for AAS-T) or more advanced math class	NO	5

Quarter 3

[Fall] Quarter 3 Course Information
**Estimated Tuition and Fees: $3,360**
**Description:** You get to experiment with American regional and international cuisines and explore the role of the entremetier, who cooks vegetables, starches, and pastas. You also learn about nutrition.
Course ID	Course Name	Materials	Credits
CUL 106	Nutrition	NO	3
CUL 112	Fundamentals III	NO	3
CUL 123	Entremetier	NO	3
CUL 124	Fry Station	NO	3
CUL 125	Saute Station	NO	3
CUL 128	Pantry	NO	3

Quarter 4

[Winter] Quarter 4 Course Information
**Estimated Tuition and Fees: $2,851**
**Description:** In Boucher, you prepare meats including poultry, pork, fish, lamb, and shellfish and learn how to make brined, rubbed, smoked, and roasted meats in garde manger (preparation of cold foods). You also have three management classes with increasing levels of responsibility and study conflict management for kitchen supervisors.
**It's time to apply for your certificate!**
Course ID	Course Name	Materials	Credits
CUL 104	Boucher	NO	3
CUL 113	Lead I	NO	3
CUL 133	Garde Manger	NO	3
CUL 126	Broiler Station	NO	3
CUL 127	Lead II	NO	3
CUL 130	Sous Chef	NO	3

Total Estimated Cost for Your Certificate of Completion: $12,245

You can continue to Quarter 5 to work on your Associate of Applied Science (AAS) degree.
If you are interested in a transfer associate degree, please navigate to the Culinary Arts AAS-T page.

Quarter 5

[Spring] Quarter 5 Course Information
**Estimated Tuition and Fees: $1,841**
**Description:** You complete your general education requirements for the AAS degree. These include a social science class, a communication or humanities class, and any general education elective. Recommendations are included below.
It's time to apply for graduation!
Course ID	Course Name	Materials	Credits
CMST& 220	Public Speaking (recommended) or another communication or humanities class	NO	5
PSYC& 100	General Psychology (recommended) or another social science class	YES	5
BUS& 101	Introduction to Business (recommended) or another general education class	NO	5

Total Estimated Cost for Your AAS Degree: $14,085

Spring

Quarter 1

Spring Start

[Spring] Quarter 1 Course Information
**Estimated Tuition and Fees: $2,957**
**Description:** This quarter introduces you to the foundations of cooking. You will learn kitchen safety, basic knife use, and different breakfast recipes. Students will also learn how to manage dining rooms.
Course ID	Course Name	Materials	Credits
COL 101	College Success	NO	2
BAK 130	Bakery Basics	NO	3
CUL 103	Knife Skills	YES	3
CUL 105	Foundations	YES	3
CUL 118	Breakfast Cookery	NO	3
CUL 120	Purchasing and Receiving	NO	3
CUL 131	Dining Room/Beverage Management	NO	3

Quarter 2

[Fall] Quarter 2 Course Information
**Estimated Tuition and Fees: $2,860**
**Description:** You improve your culinary fundamentals, cook dishes using moist and dry heat, and create different salads and dressings. You also learn to make the five "mother sauces" (béchamel, espagnole, velouté, tomato, and hollandaise sauce) and a variety of soups. Finally, you will take a general education mathematics class that matches your goals (certificate or degree). **This is a very busy quarter!**
Course ID	Course Name	Materials	Credits
CUL 110	Fundamentals I	NO	3
CUL 111	Fundamentals II	NO	3
CUL 114	Salad Bar	NO	3
CUL 115	Deli	NO	3
CUL 132	Soup and Sauce	NO	3
AMATH 175 or AMATH 190	Financial Math (for certificate and AAS) or Financial Algebra (for AAS-T) or more advanced math class	NO	5

Quarter 3

[Winter] Quarter 3 Course Information
**Estimated Tuition and Fees: $3,306**
**Description:** You get to experiment with American regional and international cuisines and explore the role of the entremetier, who cooks vegetables, starches, and pastas. You also learn about nutrition and boucher, which is the preparation of meat including poultry, pork, fish, lamb, and shellfish.
Course ID	Course Name	Materials	Credits
CUL 104	Boucher	NO	3
CUL 106	Nutrition	NO	3
CUL 112	Fundamentals III	NO	3
CUL 123	Entremetier	NO	3
CUL 124	Fry Station	NO	3
CUL 125	Saute Station	NO	3
CUL 128	Pantry	NO	3

Quarter 4

[Spring] Quarter 4 Course Information
**Estimated Tuition and Fees: $2,746**
**Description:** You practice garde manger (preparation of cold foods) and learn how to make brined, rubbed, smoked, and roasted meats. You also have three management classes with increasing levels of responsibility.
**It's time to apply for your certificate!**
Course ID	Course Name	Materials	Credits
CUL 113	Lead I	NO	3
CUL 133	Garde Manger	NO	3
CUL 126	Broiler Station	NO	3
CUL 127	Lead II	NO	3
CUL 130	Sous Chef	NO	3
CUL 180	Human Relations Management	NO	3

Total Estimated Cost for Your Certificate of Completion: $12,245

You can continue to Quarter 5 to work on your Associate of Applied Science (AAS) degree.
If you are interested in a transfer associate degree, please navigate to the Culinary Arts AAS-T page.

Quarter 5

[Fall] Quarter 5 Course Information
**Estimated Tuition and Fees: $1,841**
**Description:** You complete your general education requirements for the AAS degree. These include a social science class, a communication or humanities class, and any general education elective. Recommendations are included below.
It's time to apply for graduation!
Course ID	Course Name	Materials	Credits
CMST& 220	Public Speaking (recommended) or another communication or humanities class	NO	5
PSYC& 100	General Psychology (recommended) or another social science class	YES	5
BUS& 101	Introduction to Business (recommended) or another general education class	NO	5

Grand Total Estimate for Your AAS Degree: $14,085

Not quite the career path you want to take? Let's go back to the Program Map!

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