This Certificate of Completion may be earned as a standalone credential and/or applied as the first year of coursework toward the Culinary Arts Associate in Applied Science (AAS) 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.
Culinary Arts Program
Certificate of Completion (1st year)
Quarter I
| Course # | Course Title | Credits |
| CUL 100 | Culinary Arts Fundamentals | 3 |
| CUL 110 | Culinary Sanitation and Safety | 2 |
| CUL 120 | Mise en Place | 6 |
| CUL 205 | Introduction to Food and Beverage Operations | 3 |
| NUTR& 101 | Nutrition | 5 |
| Total Credits | 19 |
Quarter II
| Course # | Course Title | Credits |
| CUL 121 | Culinary Methods | 6 |
| ENGL 150 or 101 | Vocational/Technical and Business Writing | 5 |
| CUL 130 | Introduction to Baking | 4 |
| CUL 195 | Food Preservation and Flavor Development | 2 |
| Total Credits | 17 |
Quarter III
| Course # | Course Title | Credits |
| MATH 100 or higher | Vocational Technical Mathematics | 5 |
| PSYCH 100 or 106 | General Psychology | 5 |
| CUL 199 | Breakfast Production | 4 |
| CUL 158 | Internship | 1-5 |
| Total Credits | 15 |
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