Frequently Asked Questions
- Where are you located?
- Do your graduates get placement?
Because of our excellent local reputation, students are heavily recruited by local restaurants, hotels and catering operations even while they're attending classes. In fact, most students have already secured a job before finishing the program, which is scheduled to allow students time for evening part- or full-time work. We post numerous new job openings each month in our division office, and in recent graduate surveys, our placement rate was consistently in the ninety percentile.
- What makes your culinary and pastry programs stand out from others in the area?
There are several things that make our programs unique. In our culinary program, we not only teach the fundamentals of classic cuisine, but our curriculum encompasses current industry trends and a variety of international cuisines. This gives our graduates skills using ingredients and cooking techniques from all over the world. Our pastry program not only offers a comprehensive course of study in all aspects of fine pastry and desserts, but also extensively covers artisan and rustic breads. These features give our graduates a strong foundation and well rounded set of skills that will help them advance quickly in their careers.
Another outstanding feature of our programs is our "Chef of the Day" and "Pastry Chef of the Day" final projects. These projects give students the unique opportunity to apply all of the skills that they have learned throughout the program in a realistic working environment
Lastly since our funding at the community college is subsidized by the state, the tuition paid by students covers only a fraction of our costs. We don't have a big marketing budget and are not required to run a profit like a private institution. These factors enable us to provide an excellent culinary education at a much more affordable price.
- What is the procedure for admission / How do I enroll?
Both the Culinary Arts and the Specialty Desserts and Breads programs accept new students in Fall, Winter, and Spring quarters, upon approval from the Department Counselor and/or Program Manager.
- Does Seattle Central have on-campus housing?
No. However, Capitol Hill is an apartment-dense neighborhood, with plenty of housing nearby. You may wish to check the
rental listings of the Seattle Times for more information.
- Do you offer part-time or evening classes?
No! Except some students complete the English, math and psychology classes required by the Culinary Arts and Specialty Desserts & Breads programs before they actually begin the program, the remaining classes still constitute a full-time program and are offered during the day only. (See our
Culinary Arts course list and
Specialty Desserts & Breads course list for details.)
- I have a B.A. Do I really have to take the math placement test?
If you took college-level English and college-level math at a US college or university, your bachelor's degree should be sufficient to enter the culinary and/or pastry programs without taking a math placement test. If you didn't take a math class, however, you will have to take the math placement test.
- What if I take the placement tests but my scores aren't high enough?
If you are a resident of Washington state, you are eligible for free basic courses in English and math, offered through the Basic Studies division of Seattle Central. Non-residents are also eligible for these courses, but must pay for them at the non-resident tuition rate.
- I've taken some culinary or baking courses at another college. Will the courses I took transfer into your program?
Because culinary and baking programs differ widely, the department doesn't accept "transfer" of courses from other colleges. (Academic courses, such as English or math, will be accepted.) However, advanced placement into the program is possible by "challenging." If a student successfully "challenges" all the courses required in a quarter, placement into the next quarter will be granted.
- I'm an international student. How do I enter one of your programs?
Please contact the
International Programs division for information about applying to Seattle Central as an international student. You must be accepted first by the college as an international student; then, you must be accepted by the individual program. Please note that admission requirements are different for the culinary/pastry programs.
- Will the courses in English and math that I've taken in my home country satisfy admission requirements?
English and math courses from your home country may or may not satisfy our admission requirements. You can discuss this with the counselor:
Most international students are required to take placement tests in English and math. If you are admitted to the college but do not score high enough on your placement tests to enter the program, you may need to take additional courses before you can begin the program. International students pay the non-resident tuition rate (link to program costs) for all courses.
- Will the credits I take in Culinary Arts or Specialty Desserts & Breads transfer to a college/university?
The division offers both a Certificate of Completion and an AAS degree (requires additional coursework) in Culinary Arts and Specialty Desserts and Breads. These credits will not transfer to a college/university. However, you may elect to extend your time at Seattle Central and complete a transferable AA degree. You can expect approximately 5 additional quarters of coursework. Please notify the counselor of your decision before beginning the program.
- Why is it important that the Culinary Arts program is certified by the American Culinary Federation Educational Institute?
ACF accreditation assures you that our program is monitored and meets rigorous and comprehensive standards of culinary excellence. Earning a certificate or degree from a culinary program certified by the ACFEI provides 25 points toward your personal ACF certification. ACF certification is the only comprehensive certification program for chefs in the US. For more information about ACF accredited programs, visit the ACF at
http://www.acfchefs.org/accr.html
