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

Culinary Arts - Introduction to Baking Certificate of Completion


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PGM Code - 847A

Program Description This certificate of completion introduces students to beginning baking techniques and skills.

Credit/Grade Requirements This certificate of completion requires successful completion of a minimum of 12 credits as outlined. All required credits 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.

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
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.

Program Requirements (12 credits)


OUTCOME: Apply basic concepts and methods appropriate for a bake shop environment.

Signatures


 


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

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