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

Admissions Officer / Recruiter: Andrea Cobb
253.680.7185 | acobb@batestech.edu

Location: Downtown Campus
Hours: Mon-Fri, 7 a.m. - 2:30 p.m.

Program Length: Six Quarters

AAS Degree: In only six quarters of Culinary Arts training, students will graduate with an Associate of Applied Science degree in Culinary Arts, and will be Certified Culinarians (CC) through the A.C.F.

Mobile Food Concessions Certificate: Three quarters of Culinary and Mobile Food Truck training will prepare you to run and own your own food truck.

Culinary Arts Certificate: Two quarters of Culinary Arts classes will provide you with the basic skills and training for a culinary career.

Uniform Requirements:  

  • Bates logo chef coat with name embroidered
  • Hounds Tooth Check Pants
  • Non‐Skid Oil Resistant, Black Leather Shoes

https://schools.newchef.com


Knife Kit to include (Purchased at Bargreens and Ellingson):

Mercer Knife Kit Only: Chef’s Knife, Boning Knife, Paring Knife, Bread Knife, Peeler, Slicer, Steel Thermometer, Knife Roll or Case to keep knifes/tools in.

Make sure to tell Bargreen and Ellingson that you are a Bates Culinary Arts student.

Bargreen & Ellingson Google Map

Book Requirements:

On Cooking:  A textbook of culinary fundamentals by Sarah Labensky, 6th edition, Pearson.
On Baking: A Textbook of Baking and Pastry Fundamentals, 3rd Edition, Pearson.

  • National Median Salary$50,960
  • National Potential Annual Job Openings20,300

This information is base on data from August 2018. For updated information, visit careeronestop, a database sponsored by the U.S. Department of Labor.

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.

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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.

Culinary Arts - Associate of Applied Science: 118 Credits

For more information, please view program details on a larger device screen.

General Education Requirements

Students may choose courses from the following options to fulfill their degree requirements.

Gen Ed Group Credits Required Course ID/Name Credits
Communication 5.0 ENGL&101 - English Composition I
An expository written communication course emphasizing critical thought, reflective reading, and information literacy with attention to rules and conventions of standard American English.
5
ENGL175 - Professional Writing
Enables students in career training programs to think logically and clearly and be effective and convincing in their professional and technical writing. It focuses on development of communication skills essential in a variety of forms of professional writing and technical writing.
5
HUM/SS/NS/O 5.0 BIOL&160 - General Biology
General Biology is intended to leave the student with an integrated view of the living world. The primary goal of the course is to provide students with exposure to and an appreciation of, basic cellular, molecular, genetic, evolutionary and ecological processes that will assist them in future advanced courses
5
BIOL&175 - Human Biology with Lab
This human anatomy and physiology course includes a brief overview of the human body for the non-science major. Basics of chemistry and cell structure are introduced and then the major systems of the human body are emphasized.
5
BIOL&241 - Human Anatomy and Physiology I
The first class in a two-quarter sequence in which human anatomy and physiology are studied using a body systems approach with emphasis on the interrelationships between form and function at the gross and microscopic levels of organization
5
BIOL&242 - Human Anatomy and Physiology II
This is the second in a two-quarter sequence in which human anatomy and physiology are studied using a body systems approach with emphasis on the interrelationships between form and function at the gross and microscopic levels of organization
5
BIOL&260 - Microbiology
This lab focused course is a survey of the biology of organisms too small to see without a microscope. It emphasizes the development of microscopy and culturing skills necessary to investigate the nutrition, grown, metabolism, isolation and identification of medically important bacteria. Lectures cover the concepts of microbial genetics and classification, infectious disease, immunity and immunization.
5
CHEM&121 - General Chemistry
Students in this course explore the structure of matter and how it behaves under various conditions in order to better understand the chemical world. Designed for students with little or no chemistry background. Laboratory activities and extended lecture concepts introduce the students to the experimental process.
5
CHEM&131 - Introduction to Organic/Biochemistry
Introduction to ogranic chemistry and biochemistry includes the study of the nomenclature, structure, reactions and synthesis of organic compounds and biochemistry applications in the nursing fields. The course is primarily intended for those who are interested in the application of the principles of organic chemistry and biochemistry to related areas of science, such as genetics, microbiology, physiology and nutrition.
5
CMST&102 - Introduction to Mass Media
This course critically examines core issues in the relationship between media and society, including news and entertainment media in print, electronic and digital format. Through readings, viewings, research and discussion, we examine the historical, cultural, political and economic contexts of media industries, representations and audiences.
5
CMST&152 - Intercultural Communication
This course is an introduction to the intercultural communication process and its importance in contemporary society. Students learn about the values and beliefse of a variety of cultures and develop skills to interact with people from those cultures. Emphasis is on acquiring an increased understanding of the relationship between culture and communication.
5
CMST&210 - Interpersonal Communication
This course is designed to increase students' awareness of the value and impact of utilizing improved interpersonal communication skills and strategies.
5
CMST&220 - Public Speaking
Introduction to the rhetoric of speech and the preparation and delivery of speech in an extemporaneous style, including ethical research methods, basic rhetoric and critical analysis, and organziation of various types of presentations. Two to four speaking assignments are required, plus regular quizzes, peer review and written examination. Online resources will be integrated.
5
CMST&230 - Small Group Communications
This course is designed to increase students awareness of the value and impact of utilizing improved small group communication skills and strategies.
5
ECON&201 - Microeconomics
This course focuses on the theory of the market systems as a method of allocating resources and distributing income and products. Analysis of current problems including government regulation, subsidies, monopoly and taxation
5
ECON&202 - Macroeconomics
Introduction to macroeconomics; elementary analysis of the determination of income through national income accounting. Covers macroeconomic issues including inflation, unemployment, economic growth, recessions, monetary/fiscal policy, and international trade and finance. Prerequisite: ECON& 201, MATH 098, and ENGL& 101 is recommended.
5
HIST101 - A History of Science and Technology
This course will trace the history of scientific and technological advancements in the western world. Students will be made aware of the evoultion in science from a philosophical and historical perspective. Part of the course will focus on the contributions that significant philosophers, scientists and institutions made to knowledge-making. At the same time, emphasis will also be directed toward the contributions of common, everyday artisans and craftsmen to "discovering", creating and recording scientific and technical knowledge.
5
HREL111 - College and Job Search Success
This course is an introduction to employment and life skills that encourage self-awareness, self-confidence, and self-discipline that are necessary for college and self-promotion success. Topics include: self-motivation, personal learning styles, self-management, emotional intelligence, study skills, cover letter and resume writing, and interviewing. Students exercise learned skills by journaling, participating in classroom discussions, creating cover letters and resumes, and participating in mock interviews and other work-related situational role plays.
5
NUTR&101 - Intro to Nutrition
Study of human nutrition and health. Topics include digestion, absorption and processing nutrients in the body; chemistry and functions of the major nutrients: carbohydrates, fat, protein; vitamin and mineral functions; food, culture and diet, energy balance, diet and metabolism; fitness and health; nutrition of the life cycle, food safety and local and world hunger issues
5
POLS&101 - Introduction to Political Science
This course is an introduction to American government and politics. Students will study the United States Constitution, governmental institutions, the political system, and the regulatory processes embedded within the document. The course format is lecture/discussion.
5
PSYC&100 - General Psychology
Introductory psychology for people with an interest in all that influences human behavior. Whether planning a career in psychology or gaining insights about yourself and others, you will find this a useful and interesting open enrollment course of study.
5
PSYC&200 - Lifespan Psychology
This course is an introduction to the various states of human development. Emphasis is on the major theories and perspectives and their relationship to the physical, cognitive and psychosocial aspects of development across the lifespan.
5
SOC&101 - Introduction to Sociology
This course is a general survey of sociology, the scientific study of the group life of humans in their environment. The course introduces the basic principles of social relationships, collective behavior, and human interaction. These principles are applied to the study of culture; race, gender, and class inequality; deviance; law; social institutions; and social change.
5
Quantitative 5.0 MATH&141 - Precalculus I
In this course students solve functions, function operations, rational, polynomial, exponential, logarithmic and linear functions and equation solving, function graphs, matrices and determinants, sequences and series.
5
MATH&142 - Precalculus II
Right and oblique triangle trigonometry, circular functions, graphs of trigonometric functions, identities, inverse trig functions, vectors and polar coordinates, and parametric equations
5
MATH&146 - Statistics
This course is designed to teach the student counting rules, probability, mean and standard deviation, graphing, confidence intervals, hypothesis testing and regression analysis. Also applications in business, health and technology
5
MATH&151 - Calculus
Limits and limit laws, continuity, tangents and rates of change, derivatives using definition and differentiation rules for polynomial, exponential, trigonometric, logarithmic and transcendental functions, max/min problems, LHospitals rule, Newtons method and antidifferentiation.
5
MATH&153 - Calculus III
Emphasizes the study of infinite sequences and series including power series. Topics include plane analytic geometry, graphing in polar coordinates, and an introduction to vectors.
5
MATH171 - Technical Math
Application of linear and quadratic equations, systems of equations, geometry and trigonometry and vectors and their applications in the technical workplace.
5
MATH172 - Business Math
Equation solving, exponents, markup, income tax, compoung interst, logarithms and finding time, annuities, amoritization and business statistics.
5
MATH174 - Math for Allied Health
Mathematical concepts for allied health fields including systems of measurement, use of formulas, ratios and proportions in health applications; and basic statistics
5

Required Coursework

Course ID Title Prerequisites Credits
CARTS101 CARTS101 - Intro Fundamentals to Culinary Arts
This course is an introduction to the social, historical and cultural forces that have affected the culinary, baking and pastry professions
6
CARTS104 CARTS104 - Customer Service
This course is an introduction to table service principles with an emphasis on the physical aspects of table service: types of table service, table settings, and restaurant/dining room setup. Wine, beer, coffee, tea and non-alcoholic beverage service is also presented.
3
CARTS105 CARTS105 - Garde Manger I
This course introduces students to the preparation methods of cold foods including salads and salad dressings, cold appetizers and buffet items, and vegetable and fruit decorations
1
CARTS106 CARTS106 - Breakfast Methods
This course includes both theory and lab applications in breakfast preparation with an emphasis on the organization and maintenance of a smooth workflow on the breakfast line. Food preparation areas include eggs, quick breads, meat and potatoes, grains, fruit plates and breakfast beverages.
2
CARTS107 CARTS107 - Food Service Math and cost control
This course is an introduction to the principles and practices used to determine costs in a restaurant or food service organization. Topics presented include menu analysis and determining the cost of food, equipment and supplies.
4
CARTS111 CARTS111 - Introduction to Baking
This course is an introduction to quick doughs, yeast products, and the basic preparation methods used with pies, breads and cookies.
5
CARTS112 CARTS112 - Advanced Cooking Techniques
Students demonstrate how to interact professionally with customers and co-workers in order to provide quality service in a variety of situations. Empasis is on the meaning of service, the identification of customers' needs and the development of strategies to solve customer problems.
5
CARTS150 CARTS150 - Cooking Techniques
This course covers the identification and use of a variety of products including vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. This is also an introduction to theory and cooking techniques in product tasting, stock production, stews, broths, and advanced soups, along with starches such as potatoes, grains, rice and pasta. Timing, station organization and culinary French terminology are also presented.
6
CARTS151 CARTS151 - Cooking Techniques II
Students receive instruction and practice in advacned cooking methods used to simultaneously prepare vegetables, pastas, starches, proteins and contemporary sauces. Protein cookery methods, both moist and dry, are presented. Also included are culinary French terminology, station organization, plate presentation, and product tasting and evaluation.
6
CARTS152 CARTS152 - Introduction to Food Truck
This class will concentrate on licensing requirements, preparing for and operating the food truck including marketing strategies. Emphasis is on the development of a comprehensive business plan.
5
CARTS153 CARTS153 - Mobile Food Operations
This class will concentrate on the safe and sanitary operation of a mobile food truck.
6
CARTS154 CARTS154 - SERVSAFE Sanitation
This course focuses on food production practices that are governed by changing federal and state regulations. Content includes the prevention of food-borne illness, HACCP procedures, facility sanitation, and guidelines for safe food preparation, storage and reheating. Students take the National Restauarant Association ServSafe examination in this course
3
CARTS201 CARTS201 - Menu Development
The creation of menus from the perspective of concept, clarity, cost, price and efficiency is the focus of this course. Topics to be introduced include menu descriptions, layout, design and pricing.
2
CARTS202 CARTS202 - Protein Identification/Utilization
This is an introduction to a variety of meats, poultry and seafood used in a food service operation. Students identify, select, and prepare various types of meat, poultry and fish/shellfish.
3
CARTS203 CARTS203 - Nutrition
This course gives students a global perspective of food and nutrition issues that impact our world. Contemporary topics include food production, world-wide food supply and demand, land and water availability for crops and livestock, genetically modified food, food radiation and technological changes in agriculture.
2
CARTS204 CARTS204 - Pastries and Plated Deserts
The preparation and service of a variety of hot and cold desserts is emphasized in this course. Students prepare frozen and individually plated desserts for functions and banquets. The development of a dessert menu emphasizing variety is a focus of the course.
5
CARTS211 CARTS211 - Student Practical
This course prepares students to provide formal service in a variety of elegant settings. Emphasis is on food preparation, service and plate presentation that reflect artistry and style.
5
CARTS213 CARTS213 - Wines/Spirits
This course is an introduction to the serving of alcoholic beverages and their appropriate pairing with menu items. Students review the procedures for purchasing alcoholic beverages and apply those skills when planning, budgeting and managing bar service.
4
CARTS250 CARTS250 - Catering/Banquets
This course is an introduction to the catering and banquet industry with emphasis on the requirements needed to start an operation and manage its daily operations. Students develop and understanding of the organization and equipment needed.
6
CARTS252 CARTS252 - Regional Cuisines of North America
This course Regional cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary North American specialties. Students prepare, taste, serve, and evaluate traditional regional dishes.
4
CARTS253 CARTS253 - Sustainability/Organic Foods
This course incorporates the study of sustainable best-practices emphasizing resource conservation, agroecology and essential business skills/abilities. Students implement theoretical classroom concepts in the kitchen and through experiential learning opportunities.
4
CARTS254 CARTS254 - Modern Bread Techniques
In this course students will learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers bakers math, ingredient selection and function, how mixing affects fermentation, and other bread-baking fundamentals.
3
CARTS255 CARTS255 - Culinary Trends
This course introduces students to current culinary trends, including a variety of preparation methods. Topics include adaptation of native/regional ingredients and preparation methods to developing trends in contemporary cuisine.
2
CARTS256 CARTS256 - Intro to Management
This course is an introduction to the various management topics as they relate to food service management: leadership, training, motivation, delegation, problem-solving, decision-making and conflict resolution.
4
CARTS257 CARTS257 - Culinary Flavor Profiles
This course covers the important cooking concept of combining and balancing flavors. Flavor profiles encompass the analysis of what contributes to the flavor of the products that we eat and the development of flavors that will work in a wide variety of products.
5
CARTS258 CARTS258 - Garde Manger II
This course is a continuation of the concepts introduced in CARTS 105; students prepare cold foods including salads, salad dressings, cold appetizers, buffet items, as well as vegetable and fruit decorations.
5

Electives

Course ID Title Credits
CARTS291 CARTS291 - Practical Applications
This course offers students an opportunity to work on a lab-based project instead of a work-based learning component. The project should be based on prior course work and should result in the achievement of advanced learning in the subject area chosen.
1-13
CARTS292 CARTS292 - Independent Project I
This course offers students an opportunity to work independently on a project that is determined by both the instructor and the student. The project emphasis on integration of classroom learning based on prior course work and should result in the achievement of advanced skills in completion of independent project l.
5
CARTS293 CARTS293 - Independent Project II
This course offers students an opportunity to work independently on a project that is determined by both the instructor and the student. The project emphasis on integration of classroom learning based on prior course work and should result in the achievement of advanced skills in completion of independent project lI.
5
CARTS294 CARTS294 - Independt Project III
This course offers students an opportunity to work independently on a project that is determined by both the instructor and the student. The project emphasis on integration of classroom learning based on prior course work and should result in the achievement of advanced skills in completion of independent project lII.
5
CARTS296 CARTS296 - WORK-Based Learning Experience
This course provides a work-based learning experience with an instructor-approved employer in student's program of study. Emphasis is placed on integration of classroom learning with related work experience. Specific learning outcomes need to be agreed upon in a written agreement between student, instructor, and participating employer. Upon completion, students should be able to evaluate their career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.
1-13

MOBILE FOOD COOK - Certificate of Competency: 43 Credits

For more information, please view program details on a larger device screen.

Required Coursework

Course ID Title Prerequisites Credits
CARTS101 CARTS101 - Intro Fundamentals to Culinary Arts
This course is an introduction to the social, historical and cultural forces that have affected the culinary, baking and pastry professions
6
CARTS105 CARTS105 - Garde Manger I
This course introduces students to the preparation methods of cold foods including salads and salad dressings, cold appetizers and buffet items, and vegetable and fruit decorations
1
CARTS106 CARTS106 - Breakfast Methods
This course includes both theory and lab applications in breakfast preparation with an emphasis on the organization and maintenance of a smooth workflow on the breakfast line. Food preparation areas include eggs, quick breads, meat and potatoes, grains, fruit plates and breakfast beverages.
2
CARTS112 CARTS112 - Advanced Cooking Techniques
Students demonstrate how to interact professionally with customers and co-workers in order to provide quality service in a variety of situations. Empasis is on the meaning of service, the identification of customers' needs and the development of strategies to solve customer problems.
5
CARTS152 CARTS152 - Introduction to Food Truck
This class will concentrate on licensing requirements, preparing for and operating the food truck including marketing strategies. Emphasis is on the development of a comprehensive business plan.
5
CARTS153 CARTS153 - Mobile Food Operations
This class will concentrate on the safe and sanitary operation of a mobile food truck.
6
CARTS154 CARTS154 - SERVSAFE Sanitation
This course focuses on food production practices that are governed by changing federal and state regulations. Content includes the prevention of food-borne illness, HACCP procedures, facility sanitation, and guidelines for safe food preparation, storage and reheating. Students take the National Restauarant Association ServSafe examination in this course
3

Culinary Arts-Line Cook - Certificate of Training: 32 Credits

For more information, please view program details on a larger device screen.

Required Coursework

Course ID Title Prerequisites Credits
CARTS101 CARTS101 - Intro Fundamentals to Culinary Arts
This course is an introduction to the social, historical and cultural forces that have affected the culinary, baking and pastry professions
6
CARTS105 CARTS105 - Garde Manger I
This course introduces students to the preparation methods of cold foods including salads and salad dressings, cold appetizers and buffet items, and vegetable and fruit decorations
1
CARTS106 CARTS106 - Breakfast Methods
This course includes both theory and lab applications in breakfast preparation with an emphasis on the organization and maintenance of a smooth workflow on the breakfast line. Food preparation areas include eggs, quick breads, meat and potatoes, grains, fruit plates and breakfast beverages.
2
CARTS111 CARTS111 - Introduction to Baking
This course is an introduction to quick doughs, yeast products, and the basic preparation methods used with pies, breads and cookies.
5
CARTS150 CARTS150 - Cooking Techniques
This course covers the identification and use of a variety of products including vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. This is also an introduction to theory and cooking techniques in product tasting, stock production, stews, broths, and advanced soups, along with starches such as potatoes, grains, rice and pasta. Timing, station organization and culinary French terminology are also presented.
6
CARTS151 CARTS151 - Cooking Techniques II
Students receive instruction and practice in advacned cooking methods used to simultaneously prepare vegetables, pastas, starches, proteins and contemporary sauces. Protein cookery methods, both moist and dry, are presented. Also included are culinary French terminology, station organization, plate presentation, and product tasting and evaluation.
6
CARTS154 CARTS154 - SERVSAFE Sanitation
This course focuses on food production practices that are governed by changing federal and state regulations. Content includes the prevention of food-borne illness, HACCP procedures, facility sanitation, and guidelines for safe food preparation, storage and reheating. Students take the National Restauarant Association ServSafe examination in this course
3

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, cooks helper, bakers 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.

At the successful completion of the program curriculum, students will be able to:

  1. Prepare and serve a variety of food items.
  2. Practice safe and sanitary work habits.
  3. Plan and create menus for a food service operation
  4. Order, purchase, and store foods in a commercial kitchen facility.
  5. Maintain a food inventory.
  6. Operate commercial kitchen machinery in a safe manner.
  7. Select, use, and maintain kitchen knives in a safe manner.
  8. Read and interpret recipes.
  9. Calculate food costs from recipes.
  10. Develop positive interpersonal abilities to create a team environment in the workplace.
  11. Perform basic computer functions
  12. Work independently, as well as cooperatively

In addition, the following college-wide learning outcomes reflect the guiding expectations of all programs at Bates Technical College.

  • Human Diversity
  • Effective Communication
  • Critical Thinking

Follow the link for gainful employment info concerning this program: Gainful Employment

Bates instructors are industry experts who enjoy working with and teaching students.

Instructors

  • Roger Knapp, CEC, Vice President of Wash. state Chef's Assn.

    253.680.7247 | Email

  • JJ Meland, CEC, CCA, WCCE, nat'l board member ACF certification commission

    253.680.7247 | Email

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