Culinary Arts

South Sound's only American Culinary Federation-Accredited Culinary Arts degree and certificate program!

Bates Technical College offers South Sound’s only American Culinary Federation Accredited Culinary Arts degree and certificate program! If you have a passion for food and have always dreamed of being in the culinary industry, Bates Technical College’s culinary arts program is for you. You can earn either an associate of applied science degree or certificate and will receive training from award-winning instructors and obtain the skills and experience to get leading jobs in the fast-paced culinary field.

Contact Information:

Jason Carroll, Career Advisor

Downtown Campus

7:30AM - 4:00PM

Program Affiliations:

  • The logo for American Culinary Federation

More about the program:

Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions. Career paths include dinner cook, institutional cook, cook’s helper, baker’s helper, fry cook, and short order cook. Students work in all aspects of the dining facilities on campus, planning and preparing meals and catering banquet functions. Instruction includes food planning and preparation, and serving and cleanup. Graduates receive a broad base of skills and are well prepared for a variety of entry-level culinary jobs. 

Degrees & Certificates:

  • Associate of Applied Science: Culinary Arts
  • Certificate of Training: Hospitality-Line Cook
  • CIP: 12.0503 EPC: 850  

Program Lengths:

  • AAS degree program length: 6 Quarters
  • Certificate of Training: 2 Quarters

Faculty and Other Contact Information:

Roger Knapp


Anthony Brooks


Note: Information is accurate as of its original posting date. The college reserves the right to edit, change, or update information as needed throughout the year. Up-to-date information is available in Student Services.

  • Description:


    Course list not provided.
  • Description:
    • 6 quarter AAS
    • Maximum class size: 18
    • Student to teacher ratio: 9:1
    • Enrollment point: Fall, Winter, Spring, Summer
    • This degree offers online, hybrid, web-enhanced, and face-to-face courses. Please see course descriptions for more information.
    • The Culinary Arts (AAS) degree prepares Bates technical college students in a variety of careers in culinary arts, hospitality management or culinary arts management. Graduates receive a broad base of skills and are well prepared for a variety of entry-level positions.
    • Fully operational culinary arts facility with full restaurant equipment in kitchens and dining areas.
    • Students are responsible for purchasing a Professional Chef Tool Kit, including knives, uniforms, non-slip shoes, and other food preparation tools. Student discounts available through approved vendors.

    Description: While training in the culinary arts program, students learn foundational kitchen techniques. International cooking styles, and knife skills. Hands-on cooking classes cover skills like sauce preparation, baking, pastry techniques, and menu planning. While working in all aspects of the dining facilities on campus and off with planning and preparing for events and preparing meals and catering banquet functions.

    • Culinary Arts with an AAS degree will:
    • Obtain certification from the American Culinary Federation as a Certified Culinarian
    • Be Certified as ServSafe Food Manger
    • This program is certified by the American Culinary Federation (ACF)


    Course CodeCourse TitleCourse Credits
    CARTS291Practical Applications1-13
    CARTS292Independent Project I1-5
    CARTS293Independent Project II1-5
    CARTS294Independent Project III1-5
    CARTS296WORK-Based Learning Experience1-13

    Required Courses

    Course CodeCourse TitleCourse Credits
    CARTS101Intro Fundamentals to Culinary Arts6
    CARTS104Customer Service3
    CARTS105Garde Manger I1
    CARTS106Breakfast Methods2
    CARTS111Introduction to Baking5
    CARTS112Advanced Cooking Techniques5
    CARTS150Cooking Techniques6
    CARTS151Cooking Techniques II6
    CARTS152Introduction to Food Truck5
    CARTS153Mobile Food Operations6
    CARTS 155Nutrition3
    CARTS201Menu Development2
    CARTS202Protein Identification/Utilization3
    CARTS204Pastries and Plated Deserts5
    CARTS211Student Practical5
    CARTS252Regional Cuisines of North America4
    CARTS253Sustainability/Organic Foods4
    CARTS254Modern Bread Techniques3
    CARTS255Culinary Trends2
    CARTS256Intro to Management4
    CARTS257Culinary Flavor Profiles5
    CARTS258Garde Manger II5

    General Education Requirements

    Course CodeCourse TitleCourse Credits
    ENGL175Professional Writing5
    ENGL&101English Composition I5

    Note: See a Career Advisor prior to choosing courses that meet general education requirements.

    Course CodeCourse TitleCourse Credits
    BIOL&160General Biology5
    BIOL&175Human Biology with Lab5
    BIOL&241Human Anatomy and Physiology I5
    BIOL&242Human Anatomy and Physiology II5
    CMST&102Introduction to Mass Media5
    CMST&152Intercultural Communication5
    CMST&210Interpersonal Communication5
    CMST&220Public Speaking5
    NUTR&101Intro to Nutrition5
    CHEM&121General Chemistry5
    CHEM&131Introduction to Organic/Biochemistry5
    HIST101A History of Science and Technology5
    HREL111Interviewing and Career Success5
    HUM&101Introduction to Humanities5
    PHYS&114Introductory Physics I (Algebra based Physics)5
    PHYS&221Engineering Physics I w/LAB5
    PHYS&222Engineering Physics II w/LAB5
    PHYS&223Engineering Physics III w/LAB5
    POLS&101Introduction to Political Science5
    PSYC&100General Psychology5
    PSYC&200Lifespan Psychology5
    SOC&101Introduction to Sociology5

    Note: See a Career Advisor prior to choosing courses that meet general education requirements.

    Course CodeCourse TitleCourse Credits
    MATH172Business Math5
    MATH&141Precalculus I5
    MATH&142Precalculus II5
    MATH&152Calculus II5

    Note: See a Career Advisor prior to choosing courses that meet general education requirements.

  • Description: 2 quarter Certificate of Training
    Course CodeCourse TitleCourse Credits
    CARTS101Intro Fundamentals to Culinary Arts6
    CARTS105Garde Manger I1
    CARTS106Breakfast Methods2
    CARTS111Introduction to Baking5
    CARTS150Cooking Techniques6
    CARTS151Cooking Techniques II6
    CARTS104Customer Service3

All students must have a valid Food Handler Card prior to working in the culinary lab and service to customers.


 Currently, no license is required for culinary careers in Washington State. However, all food workers are required to have a valid food worker card per WAC 246-217. Local health departments offer the food worker training, test and card. The Food Handler’s Permit is valid throughout the state.

Students are encouraged to research career goals as more employers are seeking employees with degrees and may also require specific American Culinary Foundation chef certifications and levels of proficiency.

Information regarding employment and training can be researched at the American Culinary Foundation and the Washington State Chefs Association websites.

Tuition and Fees

At Bates, our tuition is affordable and there are options to help make it even easier to gain an education. Federal aid is available for many of our students. Scholarships are also available through the Bates Foundation.

See if you qualify for other funding through our special funding programs with the Workforce Education office.


  • Uniforms are purchased through NEWCHEF. The total uniform costs $98.90 + shipping $14.50. We recommend that uniforms are ordered one month prior to the first day of class. Please see the order sheet, and our code is BATES.
  • Non-slip black shoes: $30-$120. Available at multiple stores.
  • Culinary knife sets: $120. Special pricing with restaurant supply company Bargreen Ellingson in Tacoma, WA.
  • Meat thermometer: $10 – $40. Available at multiple stores.
  • MyLab Culinary E-Text book (OnCooking) and access code: $119. Completed at first day orientation through CANVAS (Instructor guided).
  • ServSafe Manager textbook: $50.50, purchased through
  • National Median Salary: $51,530
  • National Potential Annual Job Openings: 18,500

This information is based on data from O*Net, captured on June 2021.

Professional MembershipsACF logo

Washington State Chef Association and American Culinary Federation

Student memberships are discounted at $50. Students will receive their first certification towards becoming a chef as a Certified Culinarian (CC), with the completion of Bates Technical College’s Culinary Arts program.


Program Outcomes

Graduates of the Bates Culinary Arts program will:

  • Manage tasks in an diverse, ever changing culinary environment;
  • Interpret weights and measurements, execute standard recipe conversions and implement cost controls in a kitchen setting;
  • Demonstrate diversity and organizational skills to adapt quickly in a team environment;
  • Demonstrate and apply food safety and sanitation practices;
  • Demonstrate knowledge and ability to apply all forms of cookery;
  • Employ industry standard guest service skills, professional presentation and communication skills;
  • Apply standards that meet American Culinary Federation Education Foundation requirements in a kitchen environment.

Culinary Arts Job Placement, Graduation, and Certification Rates

Culinary Job Placement Rate65%60%
Culinary Graduation Rate70%90%
ACF Certification RateNANA

No forms have been provided.