Culinary Arts, Culinary, AAS
DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
TUITION FEES
USD 328 / per credit
STUDY FORMAT
On-Campus
Introduction
The Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.
First-year courses build a foundation of basic culinary skills with many opportunities for hands-on learning. Second-year courses offer students choices in Advanced Culinary or Baking and Pastry.
Skagit Valley College is uniquely located in one of the world’s most diverse farming/growing regions. Working with “Fresh and Local” ingredients is an integral part of the culinary experience and positions students on the cutting edge of this national trend.
Trained, qualified chefs are in demand and the Skagit Valley College Culinary Arts program is the place to prepare you for this emergent industry. Whether you want to bolster your culinary knowledge, advance in your current food service career, become an entrepreneur, or begin your career path in Culinary Arts, the Skagit Valley College Culinary Arts program is the one for you!
Degree Intent and Transfer Options
Upon completion, Workforce degrees and/or certificates are intended to give students the skills needed to move directly into employment. While these degrees are not intended to transfer to a university, students will be eligible to apply for admission to Skagit Valley College’s Bachelor of Applied Science - Management (BASM) degree or SVC’s Environmental Conservation, BAS (BAS-EC) and, in some cases, could transfer to other schools. If you are interested in continuing your education by entering a bachelor’s degree program, please work closely with your Academic Advisor and Department Chair.
Admissions
Curriculum
First Year
Fall Quarter
- † CUL 111 - Culinary Math Credits: (5)
- CUL 123 - Safety & Sanitation Credits: (3)
- CUL 170 - Introduction to Culinary Arts Credits: (1)
- CUL 210 - Human Resources Management and Supervision Credits: (3)
- CSS 103 - First Quarter Experience Credits: (2)
Total Credits: 14
Winter Quarter
- CUL 171 - Cooking Fundamentals Credits: (3)
- CUL 172 - Stocks, Soups and Sauces Credits: (3)
- CUL 173 - The Cold Kitchen Credits: (3)
- CUL 174 - Food Identification and Preparation Credits: (3)
- ENGL& 101 - English Composition I Credits: (5)
Students who do not receive an appropriate test score will require additional coursework to develop necessary skills for entry into ENGL 101.
Total Credits: 17
Spring Quarter
- CUL 101 - Sustainable Food System Practices Credits: (3)
- CUL 164 - Baking Theory Credits: (3)
- CUL 165 - Baking Lab Credits: (10)
Total Credits: 16
Second Year
Fall Quarter
- CUL 184 - Remarkable Service Credits: (3)
- CUL 185 - American Regional Cuisines Credits: (10)
- CUL 236 - Controlling Foodservice Costs Credits: (3)
- √ PE 200 - First Aid, Safety, and CPR Credits: (2)
Total Credits: 18
Winter Quarter
- CUL 238 - Garde Manger Credits: (3)
- CUL 241 - International Cuisines Credits: (10)
- CUL 284 - Food Business Concepts Credits: (3)
- CUL 298 - Culinary Capstone Project Credits: (1)
Total Credits: 17
Spring Quarter
- ‡ CUL 199 - Cooperative Education Experience Credits: (1-5) (5)
- CUL 237 - Wine and Beverage Studies Credits: (3)
- CMST& 210 - Interpersonal Communication: E Credits: (5)
- or CMST 220
- NUTR& 101 - Nutrition Credits: (5)
Total Credits: 18
Notes:
† Students who do not receive an appropriate test score will require additional coursework to develop necessary skills for entry into class. MATH 096 or higher is required for the one-year certificate. CUL 111 fulfills the WMATH 100 requirement for Culinary Arts.
‡ CUL 199 may be taken at any time during the two-year program with Department Chair approval.
√ or a valid CPR/First Aid certification from an approved provider.
Program Tuition Fee
Career Opportunities
- Food Service Manager
- Chefs & Head Cooks
- Cook, Restaurant
English Language Requirements
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