The Associate in Applied Science (AAS) in Culinary Arts will be offered starting in the 2026-2027 Academic Year.
The Associate in Applied Science (AAS) in Culinary Arts is a continuation of study after the Culinary Arts Basics Certificate of Completion (CC). For information on the 1st Year Culinary Arts program, please see the Culinary Arts Basics Certificate of Completion degree.
In this program, students learn through classroom lessons and hands‑on practice in a real commercial kitchen. They gain skills in cooking, food service, customer service, short‑order and table service, soups and sauces, meat, poultry, and seafood preparation, breakfast cooking, and baking. Food safety and cleanliness are important parts of every class.
AAS In Culinary Arts (2nd year Schedule)
For 1st year schedule, please see the Culinary Arts Basics Certificate of Completion.
Quarter IV
| Course # | Course Title | Credits |
| CUL 200 | Culinary Careers & Contemporary Trends | 1 |
| CUL 255 | PNW Cuisine | 3 |
| ACCT 113 or
BTECH 102 |
Introduction to Accounting I or Introduction to Microsoft Office | 5 |
| CUL 280 | Event and Meeting Coordination | 5 |
| Total Credits | 14 |
Quarter V
| Course # | Course Title | Credits |
| CUL 221 | Advanced Culinary Methods: Meat and Seafood | 6 |
| CUL 275 | Adaptive Cooking: Meeting Dietary Needs | 4 |
| CUL 230 | Advanced Baking/Pastry/Dessert | 4 |
| CUL 225 | Dining Room Essentials | 3 |
| Total Credits | 17 |
Quarter VI
| Course # | Course Title | Credits |
| CUL 265 | International Cuisine | 3 |
| CUL 285 | Essentials of Beverages | 3 |
| CUL 295 | Restaurant Start-Up Simulation | 2 |
| CUL 299 | Restaurant Operation | 5 |
| Total Credits | 13 |
Grays Harbor College complies with all Federal and State rules and regulations. It does not discriminate based on race, color, creed, religion, national origin, sex, sexual orientation, age, marital status, disability, or status as a veteran.