About Seattle Culinary Academy: Seattle Culinary Academy's (SCA) full-time professional technical programs benefit from a 30,000 square foot state-of-the-art facility; two student-run onsite restaurants; instruction from engaged award-winning chefs; and curriculum that evolves to meet the needs of an ever-changing and growing industry. We provide a strong foundation in theory and technique with significant hours dedicated to practical, skill-reinforcing training. Our unique partnerships with farmers in the Skagit Valley give our summer quarter students a chance to farm an acre of land and learn the principles of sustainable farming including tending the land, planting, and harvesting. We are fully accredited and one of only three schools in Washington State to have received the prestigious exemplary status from the American Culinary Federation. About Our Culinary Arts Program: The SCA Culinary Arts Students develop their skills in a multi-kitchen, state-of-the-art facility and under the instructional leadership of a nationally recognized and award-winning faculty. Students that enroll in this program gain a strong culinary foundation with an emphasis on classic and modern cooking techniques applied to global cuisines. Our learning lab kitchens allow students to experience a wide variety of industry scenarios and ultimately, to work at every possible kitchen station. Students build skills progressively and the first quarter provides a strong foundation with an emphasis on knife skills. Second quarter is geared towards large-scale production cooking. Third quarter students advance to creating globally influenced fare for our popular Square One Bistro. By the fourth quarter, students are executing the rotating menu items for our critically acclaimed One World Restaurant. Modeled after the famed Per Se kitchen in New York, our One World kitchen gleams with European styling and boasts two French cook-tops creating additional learning opportunities typically unavailable to culinary school students. By graduation quarter, the primary objectives are 5 key projects - a nutrition project, a banquet/tasting menu, a black box challenge, a modern cuisine project and the grand finale Chef of the Day presentation. The Chef of the Day presentation is a showcase menu, completely designed, developed and executed by the soon-to-graduate student. It is an awesome event to behold and a terrific culminating example of a student's journey through the program!