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.
Credit/Grade Requirements This Certificate requires successful completion of a minimum of 41 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.
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 |
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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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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 – 850E
Effective summer 2011 | Rev: 02/11
