Clover Park Technical College (Culinary Arts)

Prepares graduates to enter the fast-paced and exciting culinary field as entry-level cooks, lead cooks, or kitchen station supervisors.

This degree emphasizes fine dining food production skills combined with professional service training and food management techniques. Food production course emphasize quality food preparation. Potential employers include fine dining establishments, hotels, resorts, institutional settings, catering kitchens, clubs and executive dining services. In combination with additional study and experience, this degree can place graduates on a career ladder that could lead to positions such as restaurant manager, catering/banquet manager, sous chef and executive chef.

Students train in aspects of culinary arts food service operations and management. The program emphasizes preparation of food for healthy lifestyles and is designed to exceed the standards set by the American Culinary Federation and the National Restaurant Association’s Professional Management Development Program.

The program combines classroom study and worksite learning in college restaurant operations.

This 1,815 clock-hour program is approximately five quarters in length, depending on the time students need to satisfactorily complete all graduation requirements. Program hours are from 7 a.m. to 2 p.m. Monday through Friday. General education may be taken at 2 p.m. or 3 p.m.

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