2011-2012 Catalog 
    
    Oct 14, 2024  
2011-2012 Catalog [ARCHIVED CATALOG]

Culinary Arts Associate of Technical Arts Degree


Return to {$returnto_text} Return to: Degrees and Certificates by Type

See program requirement sheet. 

The Culinary Arts Associate of Technical Arts Degree focuses on three areas: food preparation, service, and management. The program is designed to prepare students for positions such as cooks, kitchen managers, waitpersons, and hosts in the food service industry. In addition, the program will provide opportunities to learn the basic skills needed to enter management training positions in fine dining, the fast foods, and institutional food service.

Credit/Grade Requirements This ATA degree requires successful completion of a minimum of 111 credits as outlined. A minimum of 30 credits or one-third of the required credits, whichever is less, must be earned at Edmonds Community College. 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 degrees and certificates of 45 credits or more must meet a cultural diversity (CD) requirement by completing courses marked as “CD” on the requirement sheet and/or “Meets Cultural Diversity Requirement” in the quarterly class schedule. Those courses may also be used to fulfill other requirements of the degree or certificate.

Graduation Application A completed Graduation Application form must be submitted to Enrollment Services by the 10th day of the quarter in which the student expects to graduate. Forms are available online or at Enrollment Services located in Lynnwood Hall.

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 a faculty adviser.
Advisers  
Charles Drabkin charles.drabkin@edcc.edu | 425.640.1473
Traci Edlin tedlin@edcc.edu | 425.640.1342
   
Department website www.edcc.edu/clart
   
College Resources:  
Edmonds CC website www.edcc.edu
How to enroll www.edcc.edu/es
Transfer center www.edcc.edu/transfer
Advising appointments 425.640.1458
College bookstore www.edcc.edu/bookstore
   

Note: This requirement planning sheet is not a substitute for meeting with an academic adviser. Meeting the requirements to graduate with an Edmonds Community College degree or certificate is ultimately the responsibility of the student.

PGM Code – 850U
Effective summer 2011 | Rev: 02/11

I. General Education/Related Instruction Requirements (20 credits):


Communication Skills (10 credits minimum)


Computation/Quantitative Skills (5 credits)


Students may satisfy Computation/Quantitative Skills Requirement by placement into any 100 level math class or higher on the ACCUPLACER exam or demonstrating proficiency in BUS 130 or taking five credits of any college level (100 and above) Math course.

Human Relations/Group Interaction (5 credits)


II. Career Management (3 credits):


III. Program Lecture Course Requirements (26 credits):


IV. Electives


Select from any course numbered 100 or above in order to bring the total credits in General Education/Related Instruction Requirements, Career Management, Program Lecture Course Requirements, Program Laboratory Requirements, and Electives to 111.

Degree Outcomes


Students completing this degree will be able to:

  • 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 use appropriate knowledge of restaurant industry equipment.

Return to {$returnto_text} Return to: Degrees and Certificates by Type