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Dec 22, 2024
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2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]
Culinary Arts - Basic Commercial Cooking Certificate
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 Return to: Culinary Arts Degrees and Certificates
Program Description The Basic Commercial Cooking Certificate program provides students with entry level kitchen skills and knowledge. The first quarter is a combination of lab and lecture focusing on culinary terminology, discipline math formulas, cooking methods, menu development, converting and requisitioning recipes, diversity in the work place, and career planning. The second quarter consists of five lab classes that will develop cooking skills for an entry level position in commercial food production. This certificate requires successful completion of a minimum of 34 credits as outlined.
| Advising Note This program requirement sheet is not a substitute for meeting with an academic advisor. Meeting the requirements to graduate with an Edmonds College certificate or degree is ultimately the responsibility of the student. |
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Program Requirements (34 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 foodservice establishment.
- Demonstrate the ability to solve problems individually and in a team environment.
Program Notes
The program code for this certificate is CACBOC20. For financial aid, advising, and other reasons, students should work with their advisor to ensure that this code is properly recorded on their academic record. - Students must earn a 2.0 or higher in all Culinary Arts classes to successfully earn this degree or certificate.
The advisors for this program are:
Traci Edlin | tedlin@edmonds.edu | 425.640.1342
Stacey Schwartz | stacey.schwartz@edmonds.edu | 425.640.1473 Department website: Culinary Arts | edmonds.edu/clart Certificate General Information
Credit/Grade Requirements A minimum of 30 credits or one-third of the required college-level (100-level or above) credits, whichever is less, must be earned at Edmonds College. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses.
Program of Study Outcomes Student achievement is assessed in the general and program specific outcomes via the courses and course objectives that align with those outcomes. More information about program outcomes and course objectives can be found on the Using Program Requirement Sheets page.
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; and
- Communicate with an academic advisor and/or a faculty advisor.
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.
Common Course Numbering Please refer to www.edmonds.edu/ccn for more information.
College Resources
Internal Coding
PLAN/STACK - CACBOC20
TC - 34
CIP - 120503
Last revised - 2022/02/28 |
Return to: Culinary Arts Degrees and Certificates
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