Hospitality industry leaders recognize that the Culinary Arts program at South Seattle College provides outstanding culinary arts training. The department works closely with the hospitality industry to develop innovative, realistic programs that provide students with skills needed for successful employment. Culinary Arts students learn the production skills necessary to operate the multifaceted food service operation on campus. A food court features a cafeteria with classic and contemporary menus, a short order grill, grab-and-go items, and a delicatessen. Two waited-service dining rooms, The Cafe Alki and Alhadeff Grill, feature cooked-to-order menus with preparation typical of upscale restaurants in the Northwest. Food management classes train students in inventory control, operations analysis, purchasing, production, supervision and personnel management. These hands-on laboratories prepare students for entry-level positions in dining room service, food production and supervision for hotel, restaurant, catering, and institutional food service operations. Program progresses from limited menus to high-volume operations teaching classical and specialty techniques and plate presentations. Fundamentals in entrees, sauces, pantry, meat, poultry, fish preparation and classical sauces and saute preparations, and kitchen and catering management techniques.