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.