The Institute for Culinary Arts & Sciences
The Institute for Culinary Arts and Sciences Program is Accredited by the American Culinary Federation and provides students with the highest standards of education in the Hospitality Industry.
From mastering the art of flavor pairing to the science behind baking and gastronomy, this program encompasses everything needed to flourish in the culinary industry.
Whether you aspire to become a professional chef, open your own restaurant, or simply enhance your culinary skills, this course covers culinary techniques, kitchen management, and the secrets of creating exquisite dishes.
With hands-on training, culinary experiments, and guidance from experienced chefs, our students gain the expertise to explore their culinary passions and innovate in the kitchen.
Join us to ignite your culinary creativity, learn from industry experts, and embark on a flavorful journey of discovery at The Institute for Culinary Arts & Sciences.
Approved Equivalency Credits
1.0 Careers-(CTE), 1.0 Lab Science, 1.0 Fine Arts
College Credits
Highline College
3 credits HOST 129 Menu Design
4 credits HOST 130 Food and Beverage Operations
3 credits HOST 139 Career Planning and Preparation
5 credits HOST 285 Special Topics
Renton Technical College
Year 1:
3 credits CUL 118 Breakfast Cookery
3 credits CUL 119 Bakery Basics
3 credits CUL 103 Knife Skills
3 credits CUL 105 Culinary Foundations
Year 2:
3 credits CUL 118 Breakfast Cookery
3 credits CUL 119 Bakery Basics
3 credits CUL 103 Knife Skills
3 credits CUL 105 Culinary Foundations
3 credits CUL 110 Fundamentals 1
3 credits CUL 115 Deli
3 credits CUL 132 Soup and Sauce
3 credits CUL 114 Salad Bar
Seattle Colleges
Year 1:
1.5 credits CUL 106 Intro to Culinary Arts: Theory (Seattle Central College)
15 credits FSC 165 Fundamentals of Classical Techniques (South Seattle College)
Year 2:
1.0 credit HOS 101 Customer Service Practicum 1 ( Seattle Central College)
6 credits CUL 101 Food Theory 1 (Seattle Central College)
6 credits CUL 111 Intro to Professional Cooking: Practicum (Seattle Central College)
15 credits FSC 165 Advanced Classical Techniques (South Seattle College)
Industry Recognized Certifications
The program provides students the opportunity to earn the following industry recognized certifications:
- Washington State Food Worker Card
- Bloodborne Pathogens Certificate
- CPR/First Aid Certificate
- OSHA 10 Culinary Safety Certificate
National Certifications
The program provides students completing two years in the program with the opportunity to become nationally certified through the American Culinary Federation.
National Certification include:
- Certified Fundamentals Cook - CFC
- Certified Fundamentals Pastry Cook - CFPC
Dine at The Crafted Table Restaurant
The Crafted Table Restaurant is the student led restaurant that operates through the Institute for Culinary Arts and Sciences program at PSSC.
Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.
Dining is by reservation only.
Use the link below to view the current menu and reserve your table.
- Menu 2 is fully booked.
To join the waitlist for Menu 3, email Kevin Blaylock.
Menu 3 and the reservation form will be posted Friday, March 7.
Meet the Instructors
The Culinary Institute for Arts and Sciences program is taught by three full-time instructors, Chef Kevin Blaylock, CEC, CSCE, CCA, Tony Poplin, and Erin Larson. They have more than 50 years of combined industry experience in restaurants and the hotel industry. They are committed to teaching fine cuisine and service, developing students as leaders & trainers, and guiding them to the further education and career pathways that will lead to a fulfilling life’s effort. The work can be hard, the hours can be long, the opportunities for creativity and challenges are limitless, and the reward of satisfied customers is a worthy goal.
Instructor: Kevin Blaylock
Phone: 206-631-7303
Email: kevin.blaylock@highlineschools.org
Instructor: Erin Larson
Phone: 206-631-7303
Email: erin.larson@highlineschools.org
Program Syllabi
