Culinary Arts - Basic Catering Certificate

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PGM Code – 850H

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

Credit/Grade Requirements This certificate requires successful completion of a minimum of 43 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.

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.

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.

Program Requirements (43 credits)

OUTCOMES:

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 catering establishment.
Demonstrate the ability to solve problems individually and in a team environment.

Lecture Requirements (14 credits)

CLART 101 - Principles of Cooking 5.0 Credits
CLART 103 - Procurement 2.0 Credits OR
CLART 207 - Food Service Sanitation 2.0 Credits
CLART 105 - Introduction to Catering 2.0 Credits
EVPL 265 - Event Planning/Best Practices 5.0 Credits

Laboratory Requirements (29 credits)

CLART 100 - Culinary Arts Orientation 2.0 Credits (Permit code required.)
CLART 112 - Purchasing, Receiving and Storage 3.0 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 151 - Quantity Cooking Lab II 3.0 Credits
CLART 161 - Stocks, Soups, and Sauces I 3.0 Credits
CLART 181 - Hot and Cold Sandwich Preparation 2.0 Credits
CLART 252 - Saute Production 3.0 Credits
CLART 295 - Work Experience Seminar 1.0 Credits
CLART 296 - Supervised Work Experience 1.0 to 2.0 Credits (Take 2 credits.)

Suggested Electives

Note: The courses listed below are for students who have already completed all program credits but who would like additional preparation in this program’s specialty. Check with Financial Aid about funding restrictions for Suggested Electives.

ACCT 101 - Accounting Fundamentals 5.0 Credits
CLART 206 - Food Service Nutrition 3.0 Credits
CLART 260 - Bread Production 3.0 Credits
CLART 261 - Pastry and Dessert Preparation 3.0 Credits
HSPTR 140 - Introduction to Hospitality 5.0 Credits
MGMT 100 - Human Relations in Organizations: CD 5.0 Credits

Signatures

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