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Nov 23, 2024
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2011-2012 Catalog [ARCHIVED CATALOG]
Culinary Arts - Advanced Commercial Cooking Certificate
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The Advanced Commercial Cooking Certificate program advances the concepts and knowledge of the Basic Commercial Cooking certificate by adding advanced cooking skills. The third quarter will give the students skills and knowledge in the areas of sauce preparation, food preparation, receiving and storage, and sauté.
Credit/Grade Requirements This Certificate requires successful completion of a minimum of 38 credits as outlined AND the 41 credit Basic Commercial Cooking Certificate. 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.
| Advisers |
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| Charles Drabkin |
charles.drabkin@edcc.edu | 425.640.1473 |
| Traci Edlin |
tedlin@edcc.edu | 425.640.1342 |
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Department website
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www.edcc.edu/clart |
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PGM Code – 850F
Effective summer 2011 | Rev: 02/11
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I. Course Requirements (15 credits):
Communication Skills (10 credits)
Human Relations/Group Interaction (5 credits)
II. Program Lecture Course Requirements (8 credits):
III. Program Laboratory Course Requirements (15 credits):
- Credits
- Credits
- Credits
- Credits
- Credits
Certificate Outcomes
Students completing this certificate will be able to:
- Communicate culinary information effectively using a variety of formats for a variety of audiences.
- Apply concepts and methods of operations for a foodservice establishment.
- Demonstrate the ability to solve problems individually and in a team environment.
- Demonstrate the use appropriate knowledge of restaurant equipment.
- Demonstrate an understanding of world issues and how they relate to the hospitality industry.
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