Culinary Arts - Basic Commercial Cooking Certificate

Print Degree Planner (opens a new window) |

PGM Code – 850E

Program Requirements

Program Description The Basic Commercial Cooking Certificate program provides students with entry level kitchen skills and knowledge. The first quarter is a combination of lab and lecture focusing on culinary terminology, discipline math formulas, cooking methods, menu development, converting and requisitioning recipes, diversity in the work place, and career planning. The second quarter consists of five lab classes that will develop cooking skills for an entry level position in commercial food production.

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 41 credits as outlined. 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.

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 (41 credits)

Program Lecture Course Requirements (12 credits)

BUS 130 - Business Mathematics Maximum of 5.0 possible Credits
CLART 101 - Principles of Cooking 5.0 Credits
CLART 207 - Food Service Sanitation 2.0 Credits

Program Laboratory Course Requirements (29 credits)

CLART 100 - Culinary Arts Orientation 2.0 Credits (Permit code required.)
CLART 112 - Purchasing/R and S 3.0 Credits
CLART 121 - Quantity Cooking Lab I 2.0 Credits
CLART 122 - Food Preparation 3.0 Credits
CLART 131 - Pantry Preparation I 2.0 Credits
CLART 132 - Pantry II 3.0 Credits
CLART 151 - Quantity Cooking Lab II 3.0 Credits
CLART 161 - Stocks, Soups, and Sauces I 3.0 Credits
CLART 162 - Stocks, Soups, and Sauces II 3.0 Credits
CLART 181 - Hot and Cold Sandwich Preparation 2.0 Credits
CLART 295 - Work Experience Seminar 1.0 Credits
CLART 296 - Supervised Work Experience 1.0 to 2.0 Credits (Take 2 credits.)

Program Requirements Learning Outcomes

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

Communicate culinary information effectively using a variety of formats for a variety of audiences.
Demonstrate the appropriate use of restaurant industry equipment.
Apply concepts and methods of operations for a foodservice establishment.
Demonstrate the ability to solve problems individually and in a team environment.

Signatures

____________________________________________________________
Adviser’s Signature and Date

____________________________________________________________
Dean’s Signature and Date

Eff: summer 2012 | Rev: 06/12