The Class Act Restaurant is the student led restaurant that operates through the Institute for Culinary Arts and Sciences program at PSSC.
Dining in the restaurant is by reservation only. If you wish to make a reservation, please read and follow the link below.
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Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.
The Institute for Culinary Arts and Sciences Program is Accredited by the American Culinary Federation and provides students with the highest standards of education in the Hospitality Industry.
From mastering the art of flavor pairing to the science behind baking and gastronomy, this program encompasses everything needed to flourish in the culinary industry.
Whether you aspire to become a professional chef, open your own restaurant, or simply enhance your culinary skills, this course covers culinary techniques, kitchen management, and the secrets of creating exquisite dishes.
With hands-on training, culinary experiments, and guidance from experienced chefs, our students gain the expertise to explore their culinary passions and innovate in the kitchen.
Join us to ignite your culinary creativity, learn from industry experts, and embark on a flavorful journey of discovery at The Institute for Culinary Arts & Sciences.
1.0 Lab Science, 0.5 English, 0.5 Fine Arts
(Credits Available First & Second Year)
Industry Recognized Certifications
The program provides students the opportunity to earn the following industry recognized certifications:
Washington State Food Worker Card
Bloodborne Pathogens Certificate
CPR/First Aid Certificate
OSHA 10 Culinary Safety Certificate
Stop The Bleed
National Certifications
The program provides students completing two years in the program with the opportunity to become nationally certified through the American Culinary Federation.
National Certification include:
Certified Fundamentals Cook - CFC
Certified Fundamentals Pastry Cook - CFPC
Meet the Instructors - Include Pictures
Update Pictures, Meet the instructors on the same page.
The Institute for Culinary Arts and Sciences program is taught by two full-time instructors, Chef Kevin Blaylock, CEC, CCE, CCA, and Erin Larson. They have more than 35 years of combined industry experience in restaurants and the hotel industry. They are committed to teaching fine cuisine and service, developing students as leaders & trainers, and guiding them to further education and career pathways that will lead to a fulfilling life’s effort. The work can be hard, the hours can be long, the opportunities for creativity and challenges are limitless, and the reward of satisfied customers is a worthy goal.
Kevin Blaylock CEC,CCE,CCA
kevin.blaylock@highlineschools.org
206-631-7303
Erin Larson-Ganea
erin.larson@highlineschools.org
206-631-7315
Program Syllabi:
