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
Information regarding the materials can be found at the RTC bookstore
Links to an external site.. 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.
Overall Materials Needed:
- Food Handler's Permit Links to an external site. (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
For optimal experience, please rotate your phone sideways to view the page in landscape mode.
Fall
Quarter 1
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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!