WSU Culinary Hospitality Certificate Program
The Culinary Certificate is a joint offering between the WSU School of Hospitality Business Management Program and nationally accredited American Culinary Federation Education Foundation. Face-to-face and online course 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 is 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 interested in the WSU and ACF certification can join the program at the start of any of the modules.
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:
The American Culinary Federation Education Foundation Apprenticeship Certification Program, provided by the School of Hospitality Business Management at Washington State University, is designed to benefit:
- 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.
Culinary Certification and Certificate Program Highlights
The program focuses on the following topics and certifications:
- ACFEF National Certification
- WSU School of Hospitality Business Management Culinary Certificate
- Mentoring from qualified, professional chefs
- Develop documented culinary skills
- Acquire professional work ethic
- Offering face-to-face and distanced learning classes
- Develop key business practices
- Develop soft (transferable) skillsets
Additional Culinary Educational Opportunities
-
- Study Food & Wine Abroad: Italy
- Summer Culinary Internship: Spain
- Please contact LJ Klinkenberg at lj.klinkenberg@wsu.edu for more information regarding additional educational opportunities
Register
Module Schedule & Dates
Fall 2022
Module 5
August 22 – October 10
$495 / 40 CEHs
Introduction to Breads and Restaurant Plated Desserts
Module 6
October 17 – December 5
$495/ 40 CEHs
Breakfast, Eggs, Grains, Pasta, Legumes, and intro to Seafood
Spring 2023
Module 7
January 9 – March 6
$495 / 40 CEHs
Soups, Sauces, Advanced Protein Fabrication, and Seafood
Module 8
March 20 – May 8
$495 / 40 CEHs
Dining Room Service and Beverage Management and Culinary Certificate Menu Development and Fiscal Management Capstone.
Fall 2023
Module 1
August 21 – October 9
$495/ 40 CEHs
Introduction to Food Service, Food Safety, Professionalism, and Knife Skills
Module 2
October 16 – December 4
$495 / 40 CEHs
Introduction to Protein Fabrication, Braising, Stewing, Poaching, Grilling, Frying, Pan Frying, Steaming, Sauteing
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
LJ Klinkenberg, MA CEC CCA AAC
Director – Culinary Educator
509-335-7426
lj.klinkenberg@wsu.edu
Jessica Murray, PhD
Postdoctoral Teaching Associate – Culinary Educator
509-335-8801
jessica.murray@wsu.edu
Jamie Wilson-Spray, CC
Chef de Cuisine – Program Coordinator
509-335-3463
jamie.a.wilson@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 TypeB |
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
B: non-apprentice students may obtain ACF membership. Choose applicable Culinarian membership type, annual ACF membership fees range from $84—$240 depending on membership type
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 ACFEF Apprentice and 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 ACFEF Culinary Certification and 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 TypeB |
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
B: non-apprentice students may obtain ACF membership. Choose applicable Culinarian membership type, annual ACF membership fees range from $84—$240 depending on membership type.
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.
- Must enroll into the ACFEF Apprentice and WSU certificate program and pay a registration fee
- Required to successfully complete all two semesters/sections of Apprenticeship classes.
- Complete ACF approved sanitation, nutrition, and management courses. WSU full time students may use WSU offered sanitation, nutrition, and management classes that are approved by the ACFEF to fill the requirements for the ACFEF certification.
- Students will need to pass a practical, and written test prior receiving their ACFEF Culinary Certification, 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 TypeB |
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
Bundle pricing is available through the ACFEF Online Learning Center
B: non-apprentice students may obtain ACF membership. Choose applicable culinarian membership type, annual ACF membership fees range from $84—$240 depending on membership type.
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 into the ACFEF Apprentice and 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 ACFEF Culinary Certification and 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–$240B |
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
B: Choose applicable Culinarian membership type, annual ACF membership fees range from $84−$240 depending on membership type
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