Culinary Arts - Advanced Commercial Cooking Certificate

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PGM Code – 850F

Program Requirements

Program Description The Advanced Commercial Cooking Certificate program advances the concepts and knowledge of the Basic Commercial Cooking certificate by adding advanced cooking skills. The third quarter will give the students skills and knowledge in the areas of sauce preparation, food preparation, receiving and storage, and sauté.

Common Course Numbering Please refer to www.edcc.edu/ccn for more information.

Credit/Grade Requirements This Certificate requires successful completion of a minimum of 38 credits as outlined AND the 41 credit Basic Commercial Cooking Certificate , for a total of 79 credits. A minimum of 30 credits or one-third of the required credits, whichever is less, must be earned at Edmonds Community College. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses, as well as a minimum grade of 2.0 in all culinary classes.

Cultural Diversity Requirement All students earning degrees and certificates of 45 credits or more must meet a cultural diversity (CD) requirement by completing courses marked as “CD” on the requirement sheet and/or “Meets Cultural Diversity Requirement” in the quarterly class schedule. Those courses may also be used to fulfill other requirements of the degree or certificate.

Students Are Advised To

Plan their schedule several quarters in advance in order to accommodate courses that are offered only once or twice a year,
Review the college catalog for required course prerequisites and include these in schedule planning, and
Communicate with a faculty adviser.

Graduation Application A completed Graduation Application form must be submitted to Enrollment Services by the 10th day of the quarter in which the student expects to graduate. Forms are available online or at Enrollment Services located in Lynnwood Hall. Note applications for summer quarter are due by the 8th day of the quarter.

Gainful Employment
Gainful employment information is available for this program.

Advising Note

This program requirement sheet is not a substitute for meeting with an academic adviser. Meeting the requirements to graduate with an Edmonds Community College certificate or degree is ultimately the responsibility of the student.

I. Program Requirements (38 credits)

Program Requirements Learning Outcomes

Upon completion of the Program Learning Requirements for this degree, students will be able to:

Communication Skills: Communicate culinary information effectively using a variety of formats for a variety of audiences.
Human Relations/Group Interaction: Identify and explain how to apply the skills needed to maintain effective working relationships in multicultural settings.
Apply concepts and methods of operations for a foodservice establishment.
Demonstrate the ability to solve problems individually and in a team environment.
Demonstrate the appropriate use of restaurant industry equipment.
Demonstrate a basic understanding of world issues and how they relate to the hospitality industry.

Signatures

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Adviser’s Signature and Date

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Dean’s Signature and Date

Eff: summer 2012 | Rev: 06/12

Culinary Arts - Advanced Commercial Cooking Certificate

PGM Code – 850F

Advising Note

I. Program Requirements (38 credits)

Communication Skills (10 credits)

Human Relations/Group Interaction (5 credits)

Program Lecture Course Requirements (8 credits)

Program Laboratory Course Requirements (15 credits)

Program Requirements Learning Outcomes

Signatures