Oct 18, 2017
Program Description The Basic Catering Certificate program provides students with entry level kitchen skills and knowledge for a career in catering. The first quarter is a combination of lab and lecture focusing on culinary terminology, math formulas, cooking methods, menu development, converting and requisitioning recipes, diversity in the workplace, and career planning. The second quarter consists of five lab classes that will develop cooking skills for an entry level position in the catering industry. This certificate requires successful completion of a minimum of 43 credits as outlined.
|Advising Note This program requirement sheet is not a substitute for meeting with an academic advisor. Meeting the requirements to graduate with an Edmonds CC certificate or degree is ultimately the responsibility of the student.
Program Requirements (43 credits)
- Communicate culinary information effectively using a variety of formats for a variety of audiences.
- Demonstrate the appropriate use of restaurant industry equipment.
- Apply concepts and methods of operations for a catering establishment.
- Demonstrate the ability to solve problems individually and in a team environment.
The program code for this certificate is 850H. For financial aid, advising, and other reasons, students should work with their advisor to ensure that this code is properly recorded on their academic record.
Students who have already completed all program credits and who would like additional preparation in this program’s specialty may consider taking some of the following courses, after checking with Financial Aid regarding any funding restrictions:
- ACCT 101 - Accounting Fundamentals 5.0 Credits
- CLART 206 - Food Service Nutrition 3.0 Credits
- CLART 260 - Bread Production 3.0 Credits
- CLART 261 - Pastry and Dessert Preparation 3.0 Credits
- HSPTR 140 - Introduction to Hospitality 5.0 Credits
- MGMT 100 - Human Relations in Organizations: CD 5.0 Credits
- Students must earn a 2.0 or higher in all Culinary Arts classes to successfully earn this degree or certificate.
The advisors for this program are:
Traci Edlin | firstname.lastname@example.org | 425.640.1342
Kevin Fogarty | email@example.com | 425.640.1483
Stacey Schwartz | firstname.lastname@example.org | 425.640.1473
Culinary Arts | www.edcc.edu/clart
Certificate General Information
Credit/Grade Requirements A minimum of 30 credits or one-third of the required college-level (100-level or above) credits, whichever is less, must be earned at Edmonds CC. Students are required to maintain a minimum cumulative grade point average of 2.0 in all college-level courses.
Program of Study Outcomes Student achievement is assessed in the general and program specific outcomes via the courses and course objectives that align with those outcomes. More information about program outcomes and course objectives can be found on the Using Program Requirement Sheets page.
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 an academic advisor and/or a faculty advisor.
Graduation Application A completed Graduation Application form must be submitted online by the 10th day of the quarter in which the student expects to graduate. Note: Applications for summer quarter are due by the 8th day of the quarter.
Common Course Numbering Please refer to www.edcc.edu/ccn for more information.
Gainful Employment Information may be available for this program.
|Dean’s Signature and Date
||Advisor’s Signature and Date
|Eff: Summer 2017
EPC - 850H
TC - 43
CIP - 120503
Last revised - 2017/02/10