Culinary Arts - Associate of Applied Science-T Degree - Transfer to Bachelor of Applied Science in Hospitality Management at South Seattle Community College

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PGM Code – 850W

Program Description The Associate of Applied Science-T Degree is a program designed for students entering the Hospitality industry or changing careers and who are interested in earning a Bachelor’s Degree in Hospitality Management.

This Associate of Applied Science-T (AAS-T) Degree is a 116 credit professional technical degree with a core of general education courses commonly accepted in transfer (25 credits) as well as professional technical courses (69 credits). This degree is accepted at South Seattle Community college as a direct transfer degree into their Bachelor’s of Applied Science (BAS) Degree in Hospitality Management. Learn more about the Bachelor of Applied Sciences at South Seattle Community College.

Students seeking to transfer to degree programs other than those specifically designed for the AAS-T should consider the Associate of Arts or the Associate of Science degree, which are specifically designed for transfer to four-year colleges and universities.

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

Credit/Grade Requirements The AAS-T degree is awarded upon completion of 116 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.

Transfer of Credit Non-Culinary Arts credits will transfer from any accredited college to satisfy all non-culinary arts requirements. To transfer students must request an evaluation of their college transcripts through the college registration office. This should be done during the student’s first quarter at the college.

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.

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. General Education Requirements (10 credits)

A. Communication Skills (5 credits)

Five (5) credits must be earned in English Composition. This requirement may be satisfied by completion of ENGL& 101

ENGL& 101 - English Composition I 5.0 Credits

B. Quantitative Skills (5 credits)

MATH& 107 - Mathematics in Society 5.0 Credits OR
any college level transferable Math course . Check Math course descriptions to ensure prerequisites are met.

Cultural Diversity Requirement

____Cultural Diversity Requirement met.

General Education Requirements Learning Outcomes

Students will demonstrate General Education Learning Outcomes in each of the following areas:

Communication Skills: Write in clear, effective ways, adapted to audience, context, and purpose.
Quantitative Skills: Apply mathematical, quantitative or symbolic models to solve problems, draw inferences, or support conclusions appropriate to an individual discipline.
Cultural Diversity: Apply multiple perspectives when examining cultural differences and interacting in multicultural settings.

II. Distribution Requirements (15 credits)

A. Humanities (10 credits)

Ten (10) credits in Humanities are required and may be selected from the Humanities Distribution Course List below. Choices must include courses from at least two (2) different departments. A maximum of five (5) credits in foreign language may be applied to the Humanities requirement.

To view course choices, see the Humanities Distribution Course List .

Course Taken - ______________________________ _____ Credits
Course Taken - ______________________________

B. Social Sciences (5 credits)

PSYC& 100 - General Psychology 5.0 Credits

Distribution Requirements Learning Outcomes

Students will demonstrate Distribution Learning Outcomes in each of the following areas:

Humanities: Use Humanities-based methods to reason, communicate, make meaning, solve problems and/or create or perform cultural works for diverse audiences and purposes.
Social Sciences: Use Social Science theories and methods to reason, communicate, apply insights, solve problems, and to develop a critical understanding of the diversity and interdependence of peoples and cultures.

III. Program Requirements (91 credits)

Lecture Course Requirements (26 credits)

26 credits must be earned from courses listed below. Credits will transfer as required and elective courses.

CLART 101 - Principles of Cooking 5.0 Credits
CLART 103 - Procurement 2.0 Credits
CLART 205 - Restaurant Operations 5.0 Credits
CLART 206 - Food Service Nutrition 3.0 Credits
CLART 207 - Food Service Sanitation 2.0 Credits
CLART 208 - Sustainable Foodservice 2.0 Credits
CLART 212 - Introduction to Hospitality Beverages 2.0 Credits
HSPTR 140 - Introduction to Hospitality 5.0 Credits

Laboratory Course Requirements (62 credits)

62 credits must be earned from courses listed below. Credits will transfer as required and elective courses.

CLART 100 - Culinary Arts Orientation 2.0 Credits
CLART 111 - Cost Analysis 3.0 Credits
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 141 - Food Server I 2.0 Credits
CLART 142 - Food Server II 3.0 Credits
CLART 143 - Food Server III 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 214 - Supervision 2.0 Credits
CLART 224 - Food Preparation Lead 3.0 Credits
CLART 252 - Sauté Production 3.0 Credits
CLART 253 - Sauté Production Lead 3.0 Credits
CLART 260 - Bread Production 3.0 Credits
CLART 261 - Pastry and Dessert Preparation 3.0 Credits
CLART 291 - Maître d’ 2.0 Credits
CLART 292 - Sous Chef I 2.0 Credits
CLART 293 - Sous Chef II 2.0 Credits
CLART 294 - Sous Chef III 2.0 Credits

Career Management/Internship Requirements (3 credits)

South Seattle Community College - Bachelor of Applied Science in Hospitality Management - requires students to complete 1,000 hours of practical experience to graduate, 360 hours (12 credits) can be completed at Edmonds Community College.

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:

Apply concepts and methods of operations for a foodservice establishment.
Communicate culinary information effectively using a variety of formats for a variety of audiences.
Demonstrate an understanding of world issues and how they relate to the hospitality industry.
Demonstrate the ability to solve problems individually and in a team environment.
Demonstrate the appropriate use of restaurant industry equipment.
Apply for a direct transfer to South Seattle Community College’s Bachelor’s of Hospitality Management program.
Career Management: Demonstrate the ability to research employment opportunities, prepare an effective employment package, and present oneself positively in a job interview.

Signatures

____________________________________________________________
Adviser’s Signature and Date

____________________________________________________________
Dean’s Signature and Date

Eff: summer 2012 | Rev: 06/12