Program Choices:
Degree or Certificate

The culinary arts department offers two educational paths:

Associate of Applied Science (AAS) Degree An Associate of Applied Science (AAS) degree in culinary arts can be earned, with a total of 127 credits, in six quarters if enrolled full-time. Certificate Program A certificate in culinary arts may be earned, with a total of 64 credits, in three quarters if enrolled full-time.

Courses
Culinary arts studies cover theory and practical application of cooking methods, knife skills, fundamentals of garde-manger, inventory control, dining room procedures, equipment maintenance, and entry-level manager duties. Students are prepared for careers through a curriculum which includes the following topics:

• Nutrition & food history
• Food safety & sanitation
• Menu planning
• Tools & equipment
• American regional cookery
• International cuisine
• Deli and cafeteria-style cooking
• Plate presentation & garnishing

Class meets Monday through Friday, 9 a.m. to 2:20 p.m. General education requirements are met outside these hours. The program operates year-around, with new students starting each quarter.

Faculty
Chef Don Johnson has over 20 years' experience teaching culinary arts and 20 years' experience as a restaurateur and chef. He also served as corporate chef and training director for a restaurant chain. His educational background includes culinary studies in Zurich, Switzerland; an associate of arts degree from Clark College; and additional courses at Cornell University in hotel management.

Chef Alan Joynson has 22 years' experience in food service. He is a California Culinary Academy graduate, and he apprenticed in France. Chef Joynson spent 10 years cooking and traveling throughout Asia.

Other culinary professionals associated with the program include highly qualified program assistants including a Certified Hospitality Educator (CHE) and Certified Foodservice Management Professional (FMP) with over 30 years international restaurant industry and training experience.

Tuition
Total tuition and fees are about $1,640 for the certificate and $3,328 for the degree. Quarterly tuition may vary, depending on how many credits you take. Textbooks, supplies, and uniforms cost an additional $375. Financial aid may be available.

Continuing Education
In the evenings, continuing education classes in food preparation are also offered at Lake Washington Technical College.