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  Jul 28, 2017
 
 
    
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2012-2013 Catalog [ARCHIVED CATALOG]

Culinary Arts - Associate of Applied Science-T Degree - Transfer to Bachelor of Applied Science in Hospitality Management at South Seattle Community College


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PGM Code – 850W

Program Description The Associate of Applied Science-T Degree is a program designed for students entering the Hospitality industry or changing careers and who are interested in earning a Bachelor’s Degree in Hospitality Management.

This Associate of Applied Science-T (AAS-T) Degree is a 116 credit professional technical degree with a core of general education courses commonly accepted in transfer (25 credits) as well as professional technical courses (69 credits). This degree is accepted at South Seattle Community college as a direct transfer degree into their Bachelor’s of Applied Science (BAS) Degree in Hospitality Management. Learn more about the Bachelor of Applied Sciences at South Seattle Community College.

Students seeking to transfer to degree programs other than those specifically designed for the AAS-T should consider the Associate of Arts or the Associate of Science degree, which are specifically designed for transfer to four-year colleges and universities.

Common Course Numbering  Please refer to www.edcc.edu/ccn for more information.

Credit/Grade Requirements The AAS-T degree is awarded upon completion of 116 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.

Transfer of Credit Non-Culinary Arts credits will transfer from any accredited college to satisfy all non-culinary arts requirements. To transfer students must request an evaluation of their college transcripts through the college registration office. This should be done during the student’s first quarter at the college.

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.

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.

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. Note applications for summer quarter are due by the 8th day of the quarter.

College Resources
College Website | www.edcc.edu
How to Enroll | www.edcc.edu/es
Transfer Center | www.edcc.edu/transfer
College Bookstore | www.edcc.edu/bookstore
Advising Appointments | 425.640.1458

Advisers
The advisers for this program are
Charles Drabkin | charles.drabkin@edcc.edu | 425.640.1473
Traci Edlin | tedlin@edcc.edu | 425.640.1342

Department website
Culinary Arts | www.edcc.edu/clart

Advising Note


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

I. General Education Requirements (10 credits)


A. Communication Skills (5 credits)


Five (5) credits must be earned in English Composition. This requirement may be satisfied by completion of ENGL& 101

B. Quantitative Skills (5 credits)


Cultural Diversity Requirement


____Cultural Diversity Requirement met.

General Education Requirements Learning Outcomes


Students will demonstrate General Education Learning Outcomes in each of the following areas:

Communication Skills: Write in clear, effective ways, adapted to audience, context, and purpose.
Quantitative Skills: Apply mathematical, quantitative or symbolic models to solve problems, draw inferences, or support conclusions appropriate to an individual discipline.
Cultural Diversity: Apply multiple perspectives when examining cultural differences and interacting in multicultural settings.

II. Distribution Requirements (15 credits)


A. Humanities (10 credits)


Ten (10) credits in Humanities are required and may be selected from the Humanities Distribution Course List below. Choices must include courses from at least two (2) different departments. A maximum of five (5) credits in foreign language may be applied to the Humanities requirement.

To view course choices, see the Humanities Distribution Course List .

B. Social Sciences (5 credits)


Distribution Requirements Learning Outcomes


Students will demonstrate Distribution Learning Outcomes in each of the following areas:

Humanities: Use Humanities-based methods to reason, communicate, make meaning, solve problems and/or create or perform cultural works for diverse audiences and purposes.
Social Sciences: Use Social Science theories and methods to reason, communicate, apply insights, solve problems, and to develop a critical understanding of the diversity and interdependence of peoples and cultures.

III. Program Requirements (91 credits)


Lecture Course Requirements (26 credits)


26 credits must be earned from courses listed below. Credits will transfer as required and elective courses.

Career Management/Internship Requirements (3 credits)


South Seattle Community College - Bachelor of Applied Science in Hospitality Management - requires students to complete 1,000 hours of practical experience to graduate, 360 hours (12 credits) can be completed at Edmonds Community College.

Program Requirements Learning Outcomes


Upon completion of the Program Learning Requirements for this degree, students 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 appropriate use of restaurant industry equipment.
  • Apply for a direct transfer to South Seattle Community College’s Bachelor’s of Hospitality Management program.
  • Career Management: Demonstrate the ability to research employment opportunities, prepare an effective employment package, and present oneself positively in a job interview.

Signatures


____________________________________________________________
Adviser’s Signature and Date

____________________________________________________________
Dean’s Signature and Date

Eff: summer 2012  |  Rev: 06/12

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