2014-2015 Academic Catalog 
    
    Jul 19, 2024  
2014-2015 Academic Catalog [ARCHIVED CATALOG]

Culinary Arts - Associate of Technical Arts Degree


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PGM Code – 850U 

Program Description The Culinary Arts Associate of Technical Arts Degree focuses on three areas: food preparation, service, and management. The program is designed to prepare students for positions such as cooks, kitchen managers, wait-persons, and hosts in the food service industry. In addition, the program will provide opportunities to learn the basic skills needed to enter management training positions in fine dining, the fast foods, and institutional food service.

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

Credit/Grade Requirements This ATA degree requires successful completion of a minimum of 106 credits as outlined. A minimum of 30 credits or one-third of the required credits, whichever is less, must be earned at Edmonds CC. 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 a degree or certificate of 45 credits or more must meet a cultural diversity (CD) requirement by taking at least five (5) credits of CD courses. To learn more, go to Academic Information – Cultural Diversity Requirement  in the online academic catalog.

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,
  • Communicate with an academic adviser, and
  • Submit an Evaluation Request - Transfer Credits Form (available in Enrollment Services) to activate the process of transferring credits to Edmonds CC.

Graduation Application A completed Graduation Application form must be submitted online by the 10th day of the quarter in which the student expects to graduate. Note: Applications for summer quarter are due by the 8th day of the quarter.

College Resources
College Website | www.edcc.edu
How to Enroll | www.edcc.edu/es
Transfer Center | www.edcc.edu/transfer
College Bookstore | www.edcc.edu/bookstore
Advising Appointments | 425.640.1458

Adviser
The adviser for this program is
Traci Edlin | tedlin@edcc.edu | 425.640.1342

Department website
Culinary Arts | www.edcc.edu/clart

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

General Education/Related Instruction Requirements (15 credits)


Communication Skills (5 credits minimum)


OUTCOME: Write in clear, effective ways, adapted to audience, context, and purpose. 

Quantitative Skills (5 credits)


OUTCOME: Apply mathematical, quantitative, or symbolic models to solve problems, draw inferences, or support conclusions appropriate to an individual discipline.

Note: Students may satisfy Computation/Quantitative Skills Requirement by placement into any 100 level math class or higher on the ACCUPLACER exam or demonstrating proficiency in BUS 130 or taking five credits of any college level (100 and above) Math course.

Human Relations/Group Interaction (5 credits)


OUTCOME: Identify and explain how to apply the skills needed to maintain effective working relationships in multicultural settings. 

Cultural Diversity Requirement


OUTCOME: Apply multiple perspectives when examining cultural differences and interacting in multicultural settings.

____Cultural Diversity Requirement met

Program Requirements (91 credits)


OUTCOMES:

  • 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.

Career Management Requirements (3 credits)


OUTCOME: Demonstrate the ability to research employment opportunities, prepare an effective employment package, and present oneself positively in a job interview.

Signatures


 


Dean’s Signature and Date Adviser’s Signature and Date
Eff: summer 2014  |  Rev: 05/14  

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