Professional Cooking, AAS

Associate of Applied Science Degree: 90 credits

Academic Plan: CACCAAPT

Enrollment Point: Fall, Winter or Spring Quarter

The Culinary Arts Department at Renton Technical College offers Professional Cooking certificate and degree programs accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). These programs are designed to prepare students for careers in the hospitality industry through a tiered approach that builds skills progressively. 

Our curriculum addresses all phases of fundamental cookery within a well-equipped industry kitchen and professional classroom environment. The program emphasizes the development of skills and techniques necessary for advancement in the culinary industry, with a focus on mastering both individual station skills and multi-station operations. Both lecture-based and laboratory courses provide comprehensive training in knife skills, culinary safety, sanitation, cooking methodologies, garde manger techniques, and advanced culinary applications. 

The program offers multiple entry points and completion pathways: 

• Introduction to Professional Cooking Certificate (20 credits): Focuses on foundational skills and solo station mastery 

• Intermediate Professional Cooking Certificate (38 credits): Builds on foundational skills to develop multi-station competencies 

• Professional Cooking Associate of Applied Science Degree (90 credits): Combines comprehensive culinary training with general education 

• Professional Cooking Associate of Applied Science-Transfer Degree (95 credits): Prepares students for both career entry and potential transfer to higher education 

 

Upon completion of an AAS or AAS-T degree in Professional Cooking from Renton Technical College, graduates who maintain current American Culinary Federation membership are eligible for certification as a “Certified Culinarian” by the ACFEF. 

To earn an Associate of Applied Science (AAS) or Associate of Applied Science-Transfer (AAS-T) degree, students must complete all certificate requirements plus 15-20 credits of General Education coursework. Transfer credit from other institutions will be considered upon validation of transcript and coursework. 

 

Program Learning Outcomes:

 

• Manage a multitude of tasks in an intense, ever-changing commercial food production environment, progressing from solo station mastery to coordinating multiple stations. 

• Interpret weights and measurements, execute standard recipe conversions, and implement cost controls in various kitchen settings, from small-batch production to large-scale operations. 

• Demonstrate interpersonal and organizational skills to adapt quickly in diverse team environments, with increasing responsibility across program levels. 

• Demonstrate and apply comprehensive food safety, sanitation practices, and industry readiness standards in accordance with current regulations. 

• Develop progressive expertise in all forms of cookery and methodologies, from foundational techniques to advanced culinary applications. 

• Employ outstanding guest service skills, professional presentation, and sophisticated communication appropriate to various hospitality environments. 

• Apply standards that meet American Culinary Federation Education Foundation requirements in both individual and collaborative kitchen environments. 

• Demonstrate career readiness through mastery of station-specific skills that build toward multi-station operations management. 

• Students will be prepared to take a nationally recognized food safety certification exam, demonstrating their understanding of industry-standard sanitation and safety practices.