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

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PGM Code – 850W

Program Description The Culinary Arts Associate in 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 in applied science-T (AAS-T) degree is a professional-technical degree with a core of general education courses commonly accepted in transfer as well as professional technical courses. This degree is accepted at South Seattle 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 degree at South Seattle College.

Students seeking to transfer to degree programs other than those specifically designed for the AAS-T should consider an associate of arts or an 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 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.

Transfer of Credit Non-culinary arts credits will transfer from any accredited college to satisfy all non-culinary arts requirements. To transfer credits, 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 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.

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 Requirements (25 credits)

Communication Skills (5 credits)

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

Note: 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

Quantitative Skills (5 credits)

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

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

Humanities (10 credits)

OUTCOME: Use humanities-based methods to reason, communicate, make meaning, solve problems and/or create or perform cultural works for diverse audiences and purposes.

Ten (10) credits in humanities are required and may be selected from the Humanities Distribution Course List below. Choices must include courses for 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 - ______________________________

Social Sciences (5 credits)

OUTCOME: 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.

PSYC& 100 - General Psychology 5.0 Credits

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.
Apply for a direct transfer to South Seattle Community College’s Bachelor’s of Hospitality Management program.

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 Food Service 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, Receiving and Storage 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 - Saute Production 3.0 Credits
CLART 253 - Saute Production Lead 3.0 Credits
CLART 260 - Bread Production 3.0 Credits
CLART 261 - Pastry and Dessert Preparation 3.0 Credits
CLART 291 - Maitre 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)

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

Note: South Seattle 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.)

Signatures

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