PROFESSIONAL COOKING
Step into the magical world of culinary arts, where cooking meets creativity. Our program guides you through professional kitchen practices, from basic knife skills to advanced culinary techniques. Train professionally and qualify to become a certified Culinarian through the American Culinary Federation, ready to excel in the hospitality industry.
CONTACT US
ENTRY ADVISING
Email: advising@rtc.edu
Phone: (425) 235-5840
TONY PARKER
Full-time Faculty - Professional Cooking
Email: tparker@rtc.edu
Phone: (425) 235-6532
Degrees & Certificates
Certificate of Completion
The Professional Cooking 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 and more.
Enrollment Point: Fall, Winter, Spring
Program Details and CostAssociate of Applied Science
To earn an Associate of Applied Science (AAS) degree, students complete all credits for the certificate and 15 additional credits of General Education. To earn the Associate of Applied Science-Transfer (AAS-T) degree, the student must complete all requirements for the certificate program plus 20 credits of General Education.
Enrollment Point: Fall, Winter, Spring
Program Details and Cost Program Details and CostJob Market Outlook
Jayden Huggins
Lea-Janelle Hufana
Mustafa Musa
Learn more about the program.
OTHER INFORMATION
Completion Rates
Culinary Arts (Professional Cooking): 31%
These numbers represent the cohort that started in 2021–2022 academic year. 150% graduation rate allows time-and-a-half to complete, which for two-year programs is three years. The most recently completed academic year and so our cutoff point is 2024–2025 academic year. Once this academic year completes, this page will be updated with more current data.
Job Placement Rates
Culinary Arts (Professional Cooking): 87%
These numbers represent those who had left in 2023–24, regardless if they have completed or not. These numbers are limited. Employment outcomes are based on matches to Unemployment Insurance (UI) wage records and therefore reflect only covered employment, primarily within Washington State; they do not include individuals who are self‑employed, employed out of state, employed by the federal government, or otherwise not captured in UI records.
- Counselor interview prior to registration
- Food handler's permit
Knife kit: $288.45
Textbooks: $293.69
Uniform kit: $390.82