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South
Seattle Community College
Culinary Arts
Program Profile
South
Seattle Community College has received national honors for excellence
in its hospitality and culinary training. Fine dining restaurants, clubs
and hotels are continually recruiting personnel for service, production,
supervision and management positions
The
Pacific Northwest, particularly the Seattle metropolitan area, is experiencing
dynamic growth in dining establishments. This expansion has intensified
the local demand for knowledgeable and skilled employees, with competition
for competent personnel, attractive wage scales and benefit packages
offered by employers.
The
Food Science department works closely with the hospitality industry
in developing innovative, realistic programs to provide individuals
the skills necessary to successful employment.
Restaurant and Food Service Production - This certificate emphasizes dinner house/fine dining food production skills combined with professional service training and food management techniques. Food production courses emphasize quality food preparation. Training begins with high-volume, short order operations. through cafeteria and institutional cooking; culminating in preparation of classical cuisine items for the formal dining rooms. Service skills training includes table service, table side preparation, and dining room manager responsibilities. Food management is a major component of the program and includes inventory control, operations analysis, purchasing and personnel management.
This certificate is five consecutive quarters in length. New student intake is limited to and enrollment is established on a first-come, first-served basis. New classes beginning each quarter.
Catering and Banquet Operations - This certificate allows the student to focus their hands-on production skills development towards the catering and banquet fields. In addition to the core curriculum of the Restaurant and Food service Production Certificate, specific emphasis is placed on merchandising and marketing, cold food and grade manger skills, and volume food production. This certificate is five consecutive quarters in length. New student intake is as stated above.
