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Washington State University
Carson College of Business HBM Culinary Certification Program

WSU Culinary Hospitality Certificate Program

Courses are taught by Certified Culinarians through industry standards

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

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
Course Details
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,
1,000 Hour Program
$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

  • Students will be required to attend lectures and labs every week­­­­­
  • Work 15-20 hours in culinary per week during the academic school year
  • Work full-time culinary internships during the summer and breaks

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
Course Details
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,
2,000 hour program
$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

  • Students will be required to attend lectures and labs every week
  • Work 15-20 hours in culinary per week during the academic school year
  • Work full-time culinary internships during the summer and breaks

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
Course Details
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,
4,000-hour program
$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

  • Students will be required to attend lectures and labs every week
  • Work 15-20 hours in culinary per week during the academic school year
  • Work full-time culinary internships during the summer and breaks

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
Course Details
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