Associate of Technical Arts in Culinary Arts
Lynnwood, USA
Associate Degree
DURATION
2 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
USD 3,772 / per quarter *
STUDY FORMAT
On-Campus
* additional fees apply
Key Summary
About: Located north of Seattle, Edmonds Community College’s Culinary Arts program is a full-time, hands-on associate pathway that trains students in restaurant cooking and management. The curriculum centers on running the on-campus College Cafe, with station rotations teaching classical techniques, modern applications, and global cuisines. Classroom work covers cooking methodology, agriculture, health and nutrition. The park-like campus offers free tutoring, advising, and career exploration.
Career Outcomes: Graduates enter roles as Chefs and Head Cooks; First‑Line Supervisors; Cooks; Food Preparation Workers; Counter Attendants; Food Servers and Waitstaff. They can also pursue restaurant management, catering, food entrepreneurship or culinary instruction and hospitality.
Located just north of Seattle, the Edmonds Community College Culinary Arts program is a full-time program that provides hands-on training and skills to begin work, or refine your skills, in the restaurant industry. The program’s curriculum is built around running a restaurant on campus, The College Cafe. Students participate in each station in the restaurant learning classical cooking techniques, its modern application, and global cuisines. Students also have classroom-based coursework that explores cooking methodology, managing restaurants, and culinary aspects of agriculture, health and nutrition.
- Culinary Arts Orientation
- Principles of Cooking
- Beginning Baking Theory
- Procurement
- Introduction to Catering
- Mobile Food Fundamentals
- Beginning Baking
- Cost Analysis
- Purchasing/R and S
- Intermediate Baking
- Quantity Cooking Lab I
- Food Preparation
- Advanced Baking
- Pantry Preparation I
- Pantry II
- Food Server I
- Food Server II
- Food Server III
- Quantity Cooking Lab II
- Special Topics: Culinary Arts
- Mobile Food Expediter
- Mobile Pantry Cook
- Mobile Prep Cook
- Stocks, Soups, and Sauces I
- Stocks, Soups, and Sauces II
- Hot and Cold Sandwich Preparation
- Individual Project in Culinary Arts
- Advanced Baking Theory
- Restaurant Operations
- Food Service Nutrition
- Food Service Sanitation
- Sustainable Food Service
- Introduction to Hospitality Beverages
- Supervision
- Food Preparation Lead
- Saute
- Saute Lead
- Mobile Line Cook
- Special Topics: Culinary Arts
- Bread Production
- Pastry and Dessert Preparation
- Specialty Baking
- Pastry Chef
- Maitre d'
- Sous Chef I
- Sous Chef II
- Sous Chef III
- Work Experience Seminar
- Supervised Work Experience
- Individual Project in Culinary Arts
Several scholarship options are available. Please contact us for more information.
- Chefs and Head Cooks
- First-Line Supervisors of Food Preparation and Serving Workers
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Food Preparation Workers
- Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
- Food Servers, Nonrestaurant
- Waiters and Waitresses