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Edmonds Community College    
 
    
 
  Sep 25, 2017
 
2011-2012 Catalog [ARCHIVED CATALOG]

Culinary Arts - Associate of Applied Science-T Degree - Transfer to Bachelor of Applied Science in Administrative Management at CWU


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See program requirement sheet. 

The Culinary Arts Associate of Applied Science-Transfer Degree is designed for students who want to transfer to the Bachelor of Applied Science in Administrative Management at Central Washington University (CWU). This degree will allow students to update existing knowledge and skills and/or acquire up-to-date technical and managerial skills. The degree requires students to work with a Culinary Arts adviser to select those courses which will help students achieve their educational and career goals.

Admissions Requirements to Central Washington University’s Bachelor of Applied Science in Administrative Management Program All students who intend to transfer to CWU should talk with a CWU adviser to review specific admission requirements. Students must have a 2.3 minimum cumulative grade point average to be considered for admission to CWU. All of the courses in this degree will transfer to the CWU Applied Bachelor’s Degree.

Credit/Grade Requirements This AAS-T degree requires successful completion of a minimum of 113 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.

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.

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  
Charles Drabkin charles.drabkin@edcc.edu | 425.640.1473
Traci Edlin tedlin@edcc.edu | 425.640.1342
   
Department website
www.edcc.edu/clart
   
College Resources:  
Edmonds CC website www.edcc.edu
How to enroll www.edcc.edu/es
Transfer center www.edcc.edu/transfer
Advising appointments 425.640.1458
College bookstore www.edcc.edu/bookstore
   

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 – 850V
Effective summer 2011 | Rev: 03/11

I. Basic Skills Requirements (20 credits):


A lab science is needed for CWU graduation. You may complete this requirement at Edmonds Community College. Recommend BIOL& 100 /100L, CHEM& 121 /121L, 141  /151 , GEOL& 101 , PHYS& 100 /101 , or 221 /231 

Communications Skills (10 credits)


Computation/Quantitative Skills (5 credits)


Select one of the following courses. Note: Students planning on pursuing a Master’s Degree should complete the Calculus series of courses.

Reasoning (5 credits)


II. Cultural Diversity Requirements (5 credits):


III. Program Lecture Course Requirements (26 credits):


V. Electives


 Work with an adviser to select your electives.

Degree Outcomes


Students completing this degree 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 use appropriate knowledge of restaurant industry equipment.

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