Culinary Arts Certificate

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Certificate of Completion: 95.5 credits

Monday - Friday | 7:00 a.m. - 1:30 p.m.

Enrollment Point: Fall, Winter or Spring Quarter

The Culinary Arts certificate program is accredited with the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). It is designed to train students for work in the hospitality industry. All phases of basic fundamental cookery are addressed in a concise curriculum within a well-equipped industry kitchen and professional classroom. Emphasis is on the development of skills and techniques necessary for advancement within the industry. This program offers both lecture-based and lab-based courses. Beginning courses include fundamentals of knife skills, culinary safety/sanitation and introduction to the industry. In addition, the advanced lab-based courses include various cooking methodologies, garde manger techniques, advanced techniques, internship and more.

Upon completion of Renton Technical College’s Culinary Arts program graduates who have received an AAS or AAS-T degree and are current American Culinary Federation members have the opportunity to be certified as a “Certified Culinarian” by the ACFEF. To earn an Associate of Applied Science (AAS) or Associate of Applied Science-Transfer (AAS-T) degree, the student must complete all requirements for the certificate program plus 20 credits of General Education.

Transfer credit from other institutions will be considered upon validation of transcript and course work. Students holding a recent Certification of Completion from RTC should contact the Registrar for degree options.

Program Requirements

Quarter 1-6

Note:

A Certificate of Completion is issued to students who have a cumulative GPA of 2.0 or better. Students must maintain a 2.0 GPA or they will be placed on probation. To graduate from this program, you must have an overall GPA of 2.0 or better and a total of 95.5 credits.