Central Washington University

What you'll study

This degree balances applied culinary technique with foodservice management and industry practicum. Core practical modules cover fundamental and advanced cookery skills, baking and pastry, garde-manger, international cuisines and modern culinary trends. Students work in professional teaching kitchens and labs to develop knife skills, heat application, butchery basics, sauce making and plated presentation.

• Food preparation and technique – station work, classical and contemporary methods, menu execution.
• Baking and pastry – bread, viennoiserie, desserts and plated sweets.
• Food safety and sanitation – hazardous food handling, HACCP principles and certification preparation.
• Nutrition and food science – dietetic considerations, ingredient functionality and allergen management.
• Purchasing, costing and menu engineering – food cost control, supplier relationships and seasonal menu planning.
• Hospitality and operations management – front-of-house basics, staff supervision, scheduling and labour management.
• Business and entrepreneurship – small-business planning, marketing for food businesses and regulatory requirements.
• Industry practicum and capstone – supervised internships with restaurants, catering firms or institutional foodservice and a final project or practicum demonstrating integrated skills.

Entry requirements

Applicants are typically expected to hold a recognised secondary school qualification or equivalent. Admission considers academic readiness in English and mathematics alongside practical experience in foodservice; applicants with relevant work experience or completion of a community-college culinary diploma may also be eligible. Some form of practical culinary evidence — such as a portfolio, reference from an employer or a statement of experience — can strengthen an application. All students must meet the university's general admissions standards and any programme-specific prerequisites communicated by the department.

Career prospects

Graduates move into a broad range of roles in the food and hospitality sector. Common career paths include:

• Chef de partie, sous chef or executive chef in restaurants and hotels
• Pastry chef or bakers in artisan bakeries and patisseries
• Kitchen manager or foodservice director in institutions such as hospitals, schools and corporate dining
• Catering manager, food and beverage manager or events culinary lead
• Product development or research chef roles within food manufacturing
• Entrepreneurship: opening and operating independent restaurants, food trucks or specialty food businesses
• Teaching and training roles in community colleges, culinary schools or industry training programmes

Why study at Central Washington University

Central Washington University offers a hands-on learning environment with professional teaching kitchens and close faculty mentoring, enabling students to translate theory into practice. The programme emphasises industry connections and experiential learning, with practicum placements and internships in regional restaurants, hospitality operations and institutional foodservice. Class sizes tend to be small, which supports personalised instruction and team-based cooking labs. The curriculum also integrates sustainability and local sourcing, reflecting the Pacific Northwest's strong farm-to-table culture, and prepares graduates with both culinary skill and the management knowledge needed to progress in the modern food industry.