Jul 14, 2024  
2023-2024 WWCC College Catalog 
    
2023-2024 WWCC College Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS

Location(s): Walla Walla


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This technical degree prepares the student for success in the food service and hospitality industries. It can be utilized by individuals planning to enter their chosen career upon graduation or for the individual who is interested in improving current skills and knowledge.

Degree Outcomes:

  • Perform the essential principles of a professional work ethic in the field of Culinary Arts.
  • Maintain a useful and positive attitude while working as part of a team.
  • Demonstrate knowledge of advanced cooking methods and their applications.
  • Articulate an understanding of food ingredients, supplies and cost considerations within a commercial foodservice operation.
  • Operate and maintain kitchen equipment.
  • Demonstrate proficiency in the use of hand tools and knives.
  • Articulate an understanding of both nutritional value and sustainability in food selection.
  • Demonstrate a professional level of safety, sanitation and organization in the workplace.
  • Communicate effectively.
  • Think logically and critically.
  • Evaluate and process quantitative and symbolic data.
  • Accept the time sensitive nature of all things culinary.
  • Articulate the role of food in its relationship to personal identity and the understanding of others in a multicultural world.

Transferability: The AAS Degree is designed for students planning to enter their chosen career upon graduation. Often only selected credits are considered transferable to public or private baccalaureate institutions.

Year One


Year Two


Total Credits: 15


Total Credits: 15


Year Two Total: 30


Grand Total: 105.4


PLAN CODE: CACCAAPT (Previously EPC: 850)
REQUIRED: FYE (3 credits) required to be taken as well.
The following courses meet the related instruction requirements of this certificate/degree (one course per category required):
(W) - AENG 100 , ENGL& 101 
(M) - AMATH 105 , BUS 112 
(O) - ACOM 102 , CMST 201 , CMST& 210 , CMST& 220 
 

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