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.
General Information
Career Advisor: Dan Eberle253-680-7002 | deberle@batestech.edu
Location: Downtown Campus Hours: 7:30AM - 3:00PM
Program Length: Four - Six Quarters
- National Median Salary$48,460
- National Potential Annual Job Openings20,700
This information is base on data from April 2020. For updated information, visit careeronestop, a database sponsored by the U.S. Department of Labor.
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.
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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.
View the Program of Study
Associate of Applied Science
CULINARY ARTS
CIP: 12.0503 EPC: 850
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.
Bates instructors are industry experts who enjoy working with and teaching students.
Instructors
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Roger Knapp
253.680.7247 | Email
