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:

Brandon Held, Career Advisor

Downtown Campus

7:30AM - 4:00PM

Program Affiliations:

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

Program Lengths:

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

Faculty and Other Contact Information:

Anthony Brooks

253.680.7247

abrooks@batestech.edu

Rob Runn

253.680.7247

robert.runn@batestech.edu

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:

    Plan Code: CACCAAPT

     

    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.

    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

      General Education Requirements

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

      Required Courses

      Course CodeCourse TitleCourse Credits
      CARTS101Intro Fundamentals to Culinary Arts6
      CARTS104Customer Service3
      CARTS105Garde Manger I1
      CARTS154SERVSAFE SANITATION3
      CARTS 155Nutrition3
      Course CodeCourse TitleCourse Credits
      CARTS106Breakfast Methods2
      CARTS111Introduction to Baking5
      CARTS150Cooking Techniques6
      CARTS151Cooking Techniques II6
      Course CodeCourse TitleCourse Credits
      CARTS112Advanced Cooking Techniques5
      CARTS152Introduction to Food Truck5
      CARTS153Mobile Food Operations6
      Course CodeCourse TitleCourse Credits
      CARTS201Menu Development2
      CARTS202Protein Identification/Utilization3
      CARTS250Catering/Banquets6
      CARTS252Regional Cuisines of North America4
      Course CodeCourse TitleCourse Credits
      CARTS204Pastries and Plated Deserts5
      CARTS253Sustainability/Organic Foods4
      CARTS254Modern Bread Techniques3
      CARTS258Garde Manger II5
      Course CodeCourse TitleCourse Credits
      CARTS211Student Practical5
      CARTS213Wines/Spirits4
      CARTS255Culinary Trends2
      CARTS256Intro to Management4
      CARTS257Culinary Flavor Profiles5

      Electives

      Course CodeCourse TitleCourse Credits
      CARTS291Practical Applications1-13
      CARTS292Independent Project I1-5
      CARTS293Independent Project II1-5
      CARTS294Independent Project III1-5
      CARTS296WORK-Based Learning Experience1-13
    • Description: Plan Code: CACCLC20
       
      2 quarter Certificate of Training Required Courses 1
      Course CodeCourse TitleCourse Credits
      CARTS101Intro Fundamentals to Culinary Arts6
      CARTS104Customer Service3
      CARTS105Garde Manger I1
      CARTS154SERVSAFE SANITATION3
      Course CodeCourse TitleCourse Credits
      CARTS106Breakfast Methods2
      CARTS111Introduction to Baking5
      CARTS150Cooking Techniques6
      CARTS151Cooking Techniques II6

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

     Licensure

     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.

    Resident Tuition and Fees

    ·         1st quarter $1,627.26 for 13 credits

    ·         2nd quarter $2,154.64 for 19 credits

    ·         3rd quarter $1,866. 72 for 16 credits

    ·         4th quarter $2,026.36 for 18 credits

    ·         5th quarter $1,946.54 for 17 credits

    ·         6th quarter $2,282.92 for 20 credits

    Costs

    • 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 ServSafe.com
    • 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

    Rate2019-20202020–20212021-2022
    Culinary Job Placement Rate65%60%78%
    Culinary Graduation Rate70%90%83%
    ACF Certification RateNANANA

     

    Narrative 8.05

    Each year, the Culinary Arts Program Advisory Committee engages in a comprehensive review process, evaluating the endorsement of the program’s curriculum through classroom and lab facility assessments and faculty competency reviews. The committee then determines whether to validate the program.

    Learn more about this program's Advisory Committee.

    No forms have been provided.

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