Culinary Arts - Baking Associate of Technical Arts Degree

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PGM Code – 847T

Program Description The Baking ATA Degree builds on the content from the Baking Certificate with emphasis on specialty baking and pastry skills. The degree offers practical application in theoretical knowledge, professionalism, safety, sanitation, baking methods, creativity, and an emphasis on meeting industry standards in baking. Course work prepares students for employment as baking/pastry professionals in a variety of food service settings including restaurants, hotels, resorts, catering businesses, independent bakeries/pastry shops, wholesale/retail markets, and high volume bakeries.

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 93 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.

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.

BSTEC 107 - Business English Maximum of 5.0 possible Credits
BSTEC 110 - Business Communications:CD 5.0 Credits
ENGL 100 - Introduction to College Writing 5.0 Credits
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.

Note: Students may satisfy Quantitative Skills Requirement by placement into any 100 level math class or higher on the ACCUPLACER exam or demonstrate proficiency in BUS 130 or take five (5) credits of any college-level (100 and above) Math course. Consult an adviser.

BUS 130 - Business Mathematics Maximum of 5.0 possible Credits

Human Relations/Group Interaction (5 credits)

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

MGMT 100 - Human Relations in Organizations: CD 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 (78 credits)

OUTCOMES:

Communicate baking information effectively using a variety of formats for a variety of audiences.
Demonstrate the appropriate use of bake shop equipment.
Apply appropriate concepts and methods for bake shop environment.
Demonstrate ability to solve problems in a team environment.

Program Lecture Course Requirements (31 credits)

CLART 101 - Principles of Cooking 5.0 Credits
CLART 102 - Beginning Baking Theory 5.0 Credits
CLART 103 - Procurement 2.0 Credits
CLART 202 - Intermediate Baking Theory 5.0 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

Program Laboratory Requirements (44 credits)

CLART 110 - Beginning Baking 7.0 Credits (Permit code required.)
CLART 120 - Intermediate Baking 10.0 Credits
CLART 130 - Advanced Baking 7.0 Credits
CLART 280 - Specialty Baking 10.0 Credits
CLART 290 - Pastry Chef 10.0 Credits

Career Management (3 credits)

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

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