WSU Culinary Hospitality Certificate Program
The culinary certificate is offered as part of WSU’s top ranked School of Hospitality Business Management. Face-to-face and online courses focus on the foundation of cooking, modern cooking techniques, food and beverage industry-relevant skills, sanitation, management, and nutrition.
The Courses Are Open To:
- Individuals seeking WSU/ACF Culinary Certification
- Industry professionals seeking CEH’s, micro credentials, and professional growth
- WSU Full time students seeking culinary certificates
- Ambitious/committed culinary enthusiasts.
- Enrollment and acceptance to WSU are not required to participate in the Culinary Certificate program.
Course Details
The course is divided into eight separate modules offered in a two-year rotation.
Individuals may also select single modules to gain specific skills earning micro credentials, continued education hours for certification, or for professional or personal growth.
Class Times and Location
Classes are held on the WSU Pullman campus during the fall and spring semesters with two separate modules per semester. Labs will be held four times per module on the average of every other week from 4 – 9 p.m. in the state-of-the-art Marriott Hospitality Culinary Innovation Center. There will be readings and assignments due on a weekly basis.
Who this program is for:
- Individuals seeking WSU Culinary Certification
- Industry professionals seeking CEH’s, micro credentials, and professional growth
- WSU full-time students seeking culinary certificates
- Ambitious/committed culinary enthusiasts
Culinary Certification and Certificate Program Highlights
The program focuses on the following topics and certifications:
- WSU School of Hospitality Business Management Culinary Certificate
- Mentoring from qualified, professional chefs
- Developing documented culinary skills
- Acquiring professional work ethic
- Offering face-to-face and distanced learning classes
- Developing key business practices
- Developing soft (transferable) skillsets
- Preparing students with the skills and knowledge for the ACF Certification exam
Additional Culinary Educational Opportunities
-
- Study Food & Wine Abroad: Italy
- Summer Culinary Internship: Spain
- Please contact Mat Morgan at mat.morgan@wsu.edu for more information regarding additional educational opportunities
Register
Module Schedule & Dates
Spring 2024
Module 3
January 8 – March 4
$495 / 40 CEHs
Curing, Brining, Seasoning, Sensory, The art of Platting, Fats, Oils, Salts, and Acidity
Module 4
March 18 – May 6
$495 / 40 CEHs
Garde Manager, Salads, Vinaigrettes, The Art of Building a Food Platter, and Intro to Charcuterie
Contact Us
Mat Morgan
Director – Culinary Educator
509-335-7426
mat.morgan@wsu.edu
Jessica Murray, PhD
Scholarly Assistant Professor – Culinary Educator
509-335-8801
jessica.murray@wsu.edu
Culinary Fundamentals (CFC®)
Cost estimates for 1,000-hour program
Tuition |
One module at $495.00/sem. Total: $495.00 |
ACFEF-Approved Sanitation and Nutrition Courses
|
Two courses bundle price of $150A |
ACF Registration Fee |
$200 Optional (please work with coordinator or Director prior to enrolling) Fundamentals Cook (1-year) Membership Type |
Required Books |
$140 |
Uniform & Tools |
$150 |
Certification Fees |
$125.00 |
Total Estimated Cost of One-Year,
|
$1,260.00 |
A: may not be applicable to individuals in the program who are also WSU students
WSU students enrolled in this program can enroll in the following WSU classes to fulfill the following required related instruction
- Nutrition: Biology 140 (BSCI), Introduction to Nutritional Science
- Sanitation: FS 220, Food Safety and Quality
Bundle pricing is available through the ACFEF Online Learning Center
NOTE: Students are required to have a professional set of knives for class. This cost in not included in the cost estimates.
Program Requirements
- Students will be required to successfully complete session one of the two-year program rotation.
- Must enroll into the WSU Culinary Certificate program and pay a registration fee.
- Complete 1,000 hours of culinary practical experience.
- Students will need to pass a practical and a written test prior receiving their WSU Culinary Certificate.
- Complete two ACF-approved 30-hour sanitation and nutrition courses
Additional requirements for WSU Full-Time students for all programs
Culinarian (CC®)
Cost estimates for 2,000-hour program
Tuition |
One module at $495.00/course. Total for all eight modules: $3,900.00 |
ACFEF Approved Sanitation, Management and Nutrition Courses
|
Three course bundle price of $285A |
ACFEF Approved Dining Room Service/Beverage Management Course |
One course for $95A |
ACF Registration Fee |
$300 Optional (please work with coordinator or director prior to enrolling) Culinarian (2-year) Membership Type |
Required Book |
$240 |
Uniform & Tools |
$150 |
Certification Fees |
$160 |
Total Estimated Cost of two-year,
|
$5,130 |
A: may not be applicable to individuals in the program who are also WSU students.
WSU students enrolled in this program can enroll in the following WSU classes to fulfill the following required related instruction.
- Nutrition: Biology 140 (BSCI), Introduction to Nutritional Science
- Management: MGMT 301, Principals of Management and Organization OR MGMT 401 (M) Leading People and Organizations
- Sanitation: FS 220, Food Safety and Quality
- Dining Room Service/Bev Mgmt: please contact Chefs to inquire about WSU classes that may fit this requirement
Bundle pricing is available through the ACFEF Online Learning Center
NOTE: Students are required to have a professional set of knives for class. This cost in not included in the cost estimates.
Program Requirements
- Students will be required to successfully complete session one and two of the two-year program rotations.
- Complete 2000 hours of culinary practical experience.
- Required to successfully complete all two semesters/sections of Apprenticeship classes.
- Students will need to pass a practical, and written test prior receiving their and WSU Culinary Certificate.
Additional requirements for WSU Full-Time students for all programs
Sous Chef (CSC®)
Cost estimates for 4,000-hour program
Tuition |
One module at $495.00/course.Four semesters at $1,025/sem. Total for all eight modules: $3,900.00 |
ACFEF Approved Sanitation, Management, and Nutrition Courses
|
Three course bundle price of $285A |
ACFEF Approved Dining Room Service/Beverage Management Course |
One course for $95A |
ACF Registration Fee |
$375 Sous Chef (3-year) Membership Type |
Required Books |
$240 |
Uniform & Tools |
$150 |
Certification Fees |
$160 |
Total Estimated Cost of two-year,
|
$5,205 |
A: may not be applicable to individuals in the program who are also WSU students.
WSU students enrolled in this program can enroll in the following WSU classes to fulfill the following required related instruction:
- Nutrition: Biology 140 (BSCI), Introduction to Nutritional Science
- Management: MGMT 301, Principals of Management and Organization OR MGMT 401 (M) Leading People and Organizations
- Sanitation: FS 220, Food Safety and Quality
- Dining Room Service/Bev Mgmt: please contact Chefs to inquire about WSU classes that may fit this requirement
NOTE: Students are required to have a professional set of knives for class. This cost in not included in the cost estimates.
Program Requirements
- Complete 4,000 hours of culinary practical experience completing the required hours in each of the ACF-mandated competencies.
- Must enroll WSU Culinary Certificate program and pay a registration fee.
- Required to successfully complete all four semesters and sections of apprenticeship classes.
- Complete ACF-approved sanitation, nutrition, and management courses.
- Students will need to pass a practical and written test prior to receiving their WSU Culinary Certificate.
- Will be required to work 40 hours per week.
- Apprentices will be required each semester to attend the first lab and the last lab for testing purposes, and two other labs of their choice.
- Each lecture and lab will be recorded, have a live feed, Mise en Place videos, and teaching assistant available online in real time during the live feed.
Additional requirements for WSU Full-Time students for all programs
Continuing Education–Other
If you are taking a course for professional or personal development and are not going for certification, you will need a professional chef uniform and knives; however, you are only required to pay the tuition and purchase the online textbook.
Cost Estimates for ACF Certification
Tuition |
One module at $495.00 per course. Total: $495.00 |
ACFEF Approved Sanitation, Management, and Nutrition Courses
|
Three course bundle price of $285 |
ACFEF-Approved Beverage Management and Cost Control Management |
Two courses at $150 each Total: $300A |
ACF Registration Fee (optional) |
$84–$240 |
Uniform & Tools |
$150 |
Certification Fees (ACF Member) |
Approx. $335 depending on certification level |
Certification Fees (ACF Non-Member) |
Approx. $535 depending on certification level |
A: these additional courses are only required for Certified Executive Chef (CEC®) candidates
NOTE: Individuals are required to have a professional set of knives for class. This cost in not included in the cost estimates
More information
- For ACF membership registration, please visit https://www.acfchefs.org/ACF/Membership/ACF/Membership/
- Each semester is worth 84 hours of related instruction and 48 continuing education hours