Common use of Associate in Applied Science in Culinary Arts Clause in Contracts

Associate in Applied Science in Culinary Arts. (Name of YCCC Academic Program/Degree) The evaluation and transfer of earned college credits shall be in compliance with state and federal education policies and institutional and academic program accreditation standards pertaining to undergraduate academic transfer. Current students and graduates who have earned degrees from York County Community College shall be eligible for credit evaluation under the terms of this agreement. Transfer students will be accorded the same standards and criteria for admission to a major degree sequence as USM students. All applicants accepted to USM’s Baccalaureate programs must fulfill the graduation requirements of the granting institution as identified in Appendices A, B & C. * Appendix A Contains Admission & Graduation Requirements of the Receiving Institution * Appendix B Contains Side By Side Course Equivalency Tables for the academic program listed above * Appendix C Contains a four semester map of remaining courses to be taken at USM (Important Note: The information contained in Appendices A, B, & C is accurate for Catalog Year 2015-2016 and the current transfer equivalency listing. For up to date information please check xxxxx://xxxxxxxx.xxxxx.xxx/psp/PAPRD89/EMPLOYEE/EMPL/h/?tab=PAPP_GUEST for transfer equivalencies and xxxx://xxx.xxxxx.xxx/catalogs for the current course catalog year. Articulation Implementation and Agreement Review The Chief Academic Officer designee of the collaborating institutions shall be responsible for implementing this agreement, for identifying and incorporating any changes into subsequent agreements, and for conducting a periodic review of this agreement. Signatures to This Agreement This agreement becomes effective August 2016 and will be reviewed August 2018 for renewal discussion. Xxxxxxx Xxxxxxxxxxx Xxxxx Xxxxxxxx President, YCCC Date President, USM Date Xxxxx Xxxxxx Xxxxxxxx Xxxxxx Xxxx Vice President and Academic Xxxx, YCCC Date Xxxxxxx, USM Date Xxxxxx Xxxxxxxx Xxxx, CMHS, USM Date Xxxxx Xxxxxxx-Xxxxxxxx Department Chair, YCCC Date Department Chair, USM Date Transfer Articulation Agreement for Baccalaureate Degree MEMORANDUM OF UNDERSTANDING between York County Community College and

Associate in Applied Science in Culinary Arts. (Name of YCCC KVCC Academic Program/Degree) The evaluation and transfer of earned college credits shall be in compliance with state and federal education policies and institutional and academic program accreditation standards pertaining to undergraduate academic transfer. Current students and graduates who have earned degrees from York County Kennebec Valley Community College shall be eligible for credit evaluation under the terms of this agreement. Transfer students will be accorded the same standards and criteria for admission to a major degree sequence as USM students. All applicants accepted to USM’s Baccalaureate programs must fulfill the graduation requirements of the granting institution as identified in Appendices A, B & C. * Appendix A Contains Admission & Graduation Requirements of the Receiving Institution * Appendix B Contains Side By Side Course Equivalency Tables for the academic program listed above * Appendix C Contains a four semester map of remaining courses to be taken at USM (Important Note: The information contained in Appendices A, B, & C is accurate for Catalog Year 20152016-2016 2017 and the current transfer equivalency listing. For up to date information please check xxxxx://xxxxxxxx.xxxxx.xxx/psp/PAPRD89/EMPLOYEE/EMPL/h/?tab=PAPP_GUEST MaineStreet for transfer equivalencies and xxxx://xxx.xxxxx.xxx/catalogs for the current course catalog year. Articulation Implementation and Agreement Review The Chief Academic Officer designee of the collaborating institutions shall be responsible for implementing this agreement, for identifying and incorporating any changes into subsequent agreements, and for conducting a periodic review of this agreement. Signatures to This Agreement This agreement becomes effective August 2016 DATE and will be reviewed August 2018 DATE for renewal discussion. Xxxxxxx Xxxxxxxxxxx Xxxxx Xxxxxxxx President, YCCC KVCC Date President, USM Date Xxxxx Xxxxxx Xxxxxxxx Xxxxxx Xxxx Vice President and Academic Xxxx, YCCC KVCC Date Xxxxxxx, USM Date Xxxxxx Xxxxxxxx Xxxx, CMHS, USM Date Xxxxx Xxxxxxx-Xxxxxxxx Department Chair, YCCC KVCC Date Department Chair, USM Date Transfer Articulation Agreement for Baccalaureate Degree MEMORANDUM OF UNDERSTANDING between York County Kennebec Valley Community College andand University of Southern Maine APPENDIX A This agreement includes specific requirements for admission into a program, outlines requirements, and indicates which degree or diploma can be used to meet program prerequisites as well as general education, major or program, and graduation requirements. Admissions requirements: Successful completion of the KVCC Associate in Applied Science in Culinary Arts, submission of a completed admission application, transcripts and other supporting materials. For coursework to transfer to USM, a student must earn a grade of C- or better. For a list of application instructions and checklist: xxxx://xxx.xxxxx.xxx/admit/application-instructions Requirements for the USM Bachelor of Arts in Tourism & Hospitality (Cultural and Culinary Tourism Concentration), Food Studies (Hospitality Management) Minor: Remaining required coursework is listed in Appendix C. Student must maintain a cumulative GPA of 2.0 to graduate. USM Residency Requirement: At minimum, thirty (30) of the last forty-five (45) credits of a student’s baccalaureate course load must be completed at USM. Additional Institutional Contact Information: Academic Department Chair (Kennebec Valley Community College) Name: E-mail: Phone: Academic Department Chair (University of Southern Maine) Name: E-mail Phone: APPENDIX B Courses represented in italics are required. If italicized courses in Appendix B are not taken at KVCC, the sequence represented in Appendix C cannot be observed. Credit totals reflect italicized entries. KVCC Associate in Applied Science in Culinary Arts, General Education Requirements USM BA in Tourism & Hospitality, Culture and Culinary Tourism Concentration Equivalencies Course Title Credits Course Title Credits ENG 108 Technical Writing 3 ITP 210 Technical Writing 3 MAT 113 Elements of Mathematics 3 MAT 1XX Mathematics Elective (Quantitative Reasoning Core Requirement) 3 COM 104 OR COM 105 Introduction to Communication OR Interpersonal Communication 3 THE 170 OR CMS 1XX Public Speaking (Creative Expression Core Requirement) OR Comm/Media Studies Elective 3 Humanities Elective 3 ENG 100 College Writing 3 Social Sciences Elective: any course that fulfills USM Socio-Cultural Core Requirement; see list 3 Varies Direct equivalent or elective credit 3 Nutrition, Farm/Food Science 3 3 Total credits 18 Total credits accepted 18 KVCC DEGREE Major Courses USM Equivalencies Course Title Credits Course Title Credits CUL 101 Introduction to Culinary Arts 2 TAH 1XX Culture and Culinary Concentration Elective (1 of 3) 5 CUL 111 Food Safety and Sanitation 3 CUL 000 Xxxxxxxx Xxxx I 5 TAH 1XX Culture and Culinary Concentration Elective (2 of 3) 10 CUL 000 Xxxxxxxx Xxxx II 5 CUL 124 Baking and Pastry I 5 GEL 1XX General Elective 5 CUL 205 American Regional Cuisine 5 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 263 Food and Culture (Food Studies Minor: Hospitality and Management track elective) 15 CUL 231 Classical Cuisine 5 CUL 232 International Cuisine 5 CUL 132 Food and Beverage Purchasing 3 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 222 Food and Beverage Management (Food Studies Minor: Hospitality and Management track required course) 6 CUL 242 Food Service Management 3 Total Major Credits 44 Total KVCC Credits 62 Total Credits accepted 62 APPENDIX C Remaining USM Degree Requirements For students in KVCC Degree Associate in Applied Science in Culinary Arts transferring to USM Bachelor of Arts in Tourism & Hospitality, Food Studies Minor [Assumes students complete recommended Mathematics, Science, Social Science, Fine Arts and Humanities electives at KVCC as listed in Appendix B.] Year Three Fall Year Three Spring Course Credit Course Credit TAH 101 Introduction to Tourism & Hospitality 3 TAH Culture and Culinary Elective (3 of 3) 3 Cultural Interpretation Core Requirement 3 Science Exploration Core Requirement 4 FSP 100 Introduction to Food Systems 3 Cluster Core Requirement (2 of 3) 3 Cluster Core Requirement (1 of 3) 3 FSP 200 Food, Power, and Social Justice 3 Elective 3 Elective 3 Semester Credits 15 Semester Credits 16 Year Four Fall Year Four Spring Course Credit Course Credit Cluster Core Requirement (3 of 3) 3 Capstone – TAH 406, 407, 408, OR 409 3 TAH 261 Introduction to Cultural Tourism OR TAH 264 Introduction to Culinary Tourism 3 TAH 301 Global Issues in Travel & Tourism (Ethical Inquiry and International Core Requirements) 3 FSP 210 Food and Environment 3 FSP Hospitality Management Elective 3 Diversity Core Requirement 3 Elective 3 FSP Hospitality Management Elective 3 Semester Credits 15 Semester Credits 12

Associate in Applied Science in Culinary Arts. (Name of YCCC KVCC Academic Program/Degree) The evaluation and transfer of earned college credits shall be in compliance with state and federal education policies and institutional and academic program accreditation standards pertaining to undergraduate academic transfer. Current students and graduates who have earned degrees from York County Kennebec Valley Community College shall be eligible for credit evaluation under the terms of this agreement. Transfer students will be accorded the same standards and criteria for admission to a major degree sequence as USM students. All applicants accepted to USM’s Baccalaureate programs must fulfill the graduation requirements of the granting institution as identified in Appendices A, B & C. * Appendix A Contains Admission & Graduation Requirements of the Receiving Institution * Appendix B Contains Side By Side Course Equivalency Tables for the academic program listed above * Appendix C Contains a four semester map of remaining courses to be taken at USM (Important Note: The information contained in Appendices A, B, & C is accurate for Catalog Year 20152016-2016 2017 and the current transfer equivalency listing. For up to date information please check xxxxx://xxxxxxxx.xxxxx.xxx/psp/PAPRD89/EMPLOYEE/EMPL/h/?tab=PAPP_GUEST MaineStreet for transfer equivalencies and xxxx://xxx.xxxxx.xxx/catalogs for the current course catalog year. Articulation Implementation APPENDIX A This agreement includes specific requirements for admission into a program, outlines requirements, and Agreement Review The Chief Academic Officer designee indicates which degree or diploma can be used to meet program prerequisites as well as general education, major or program, and graduation requirements. Admissions requirements: Successful completion of the collaborating institutions shall KVCC Associate in Applied Science in Culinary Arts, submission of a completed admission application, transcripts and other supporting materials. For coursework to transfer to USM, a student must earn a grade of C- or better. For a list of application instructions and checklist: xxxx://xxx.xxxxx.xxx/admit/application-instructions Requirements for the USM Bachelor of Arts in Tourism & Hospitality (Cultural and Culinary Tourism Concentration), Food Studies (Hospitality Management) Minor: Remaining required coursework is listed in Appendix C. Student must maintain a cumulative GPA of 2.0 to graduate. USM Residency Requirement: At minimum, thirty (30) of the last forty-five (45) credits of a student’s baccalaureate course load must be responsible for implementing this agreementcompleted at USM. Courses represented in italics are required. If italicized courses in Appendix B are not taken at KVCC, for identifying the sequence represented in Appendix C cannot be observed. Credit totals reflect italicized entries. KVCC Associate in Applied Science in Culinary Arts, General Education Requirements USM BA in Tourism & Hospitality, Culture and incorporating Culinary Tourism Concentration (Food Studies Minor) Equivalencies Course Title Credits Course Title Credits ENG 108 Technical Writing 3 ITP 210 Technical Writing 3 MAT 113 Elements of Mathematics 3 MAT 1XX Mathematics Elective (Quantitative Reasoning Core Requirement) 3 COM 104 OR COM 105 Introduction to Communication OR Interpersonal Communication 3 THE 170 OR CMS 1XX Public Speaking (Creative Expression Core Requirement) OR Comm/Media Studies Elective 3 Humanities Elective: ENG 101 College Composition 3 ENG 100 College Writing 3 Social Sciences Elective: any changes into subsequent agreementscourse that fulfills USM Socio-Cultural Core Requirement; see list 3 Varies Direct equivalent or elective credit 3 Nutrition, Farm/Food Science 3 Varies Direct equivalent or elective credit 3 Total credits 18 Total credits accepted 18 KVCC DEGREE Major Courses USM Equivalencies Course Title Credits Course Title Credits CUL 101 Introduction to Culinary Arts 2 TAH 1XX TAH Culture and Culinary Concentration Elective (1 of 3) 5 CUL 111 Food Safety and Sanitation 3 CUL 121 Culinary Arts I 5 TAH 1XX TAH Culture and Culinary Concentration Elective (2 of 3) 10 CUL 122 Culinary Arts II 5 FSN 121 Sustainable Food Systems 3 GEL 1XX General Elective 3 CUL 124 Baking and Pastry I 5 GEL 1XX General Elective 5 CUL 205 American Regional Cuisine 5 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 263 Food and Culture (Food Studies Minor: Hospitality and Management track elective) 15 CUL 231 Classical Cuisine 5 CUL 232 International Cuisine 5 CUL 132 Food and Beverage Purchasing 3 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 222 Food and Beverage Management (Food Studies Minor: Hospitality and Management track required course) 6 CUL 242 Food Service Management 3 Total Major Credits 44 Total KVCC Credits 62 Total Credits accepted 62 Remaining USM Degree Requirements For students in KVCC Degree Associate in Applied Science in Culinary Arts transferring to USM Bachelor of Arts in Tourism & Hospitality, Culture and Culinary Tourism Concentration (Food Studies Minor) [Assumes students complete recommended Mathematics, Science, Social Science, Fine Arts and Humanities electives at KVCC as listed in Appendix B.] Year Three Fall Year Three Spring Course Credit Course Credit TAH 101 Introduction to Tourism & Hospitality 3 TAH Culture and Culinary Elective (3 of 3) 3 Cultural Interpretation Core Requirement 3 Science Exploration Core Requirement 4 FSP 100 Introduction to Food Systems 3 Cluster Core Requirement (2 of 3) 3 Cluster Core Requirement (1 of 3) 3 FSP 200 Food, Power, and for conducting a periodic review Social Justice 3 TAH 150 Professional Practices Immersion 3 Elective 3 Semester Credits 15 Semester Credits 16 Year Four Fall Year Four Spring Course Credit Course Credit Cluster Core Requirement (3 of this agreement. Signatures 3) 3 Capstone – TAH 406, 407, 408, OR 409 3 TAH 261 Introduction to This Agreement This agreement becomes effective August 2016 Cultural Tourism OR TAH 264 Introduction to Culinary Tourism 3 TAH 301 Global Issues in Travel & Tourism (Ethical Inquiry and will be reviewed August 2018 for renewal discussion. Xxxxxxx Xxxxxxxxxxx Xxxxx Xxxxxxxx President, YCCC Date President, USM Date Xxxxx Xxxxxx Xxxxxxxx Xxxxxx Xxxx Vice President International Core Requirements) 3 FSP 210 Food and Academic Xxxx, YCCC Date Xxxxxxx, USM Date Xxxxxx Xxxxxxxx Xxxx, CMHS, USM Date Xxxxx Xxxxxxx-Xxxxxxxx Department Chair, YCCC Date Department Chair, USM Date Transfer Articulation Agreement for Baccalaureate Degree MEMORANDUM OF UNDERSTANDING between York County Community College andEnvironment 3 FSP Hospitality Management Elective 3 Diversity Core Requirement 3 Elective 3 FSP Hospitality Management Elective 3 Semester Credits 15 Semester Credits 12

Associate in Applied Science in Culinary Arts. (Name of YCCC KVCC Academic Program/Degree) The evaluation and transfer of earned college credits shall be in compliance with state and federal education policies and institutional and academic program accreditation standards pertaining to undergraduate academic transfer. Current students and graduates who have earned degrees from York County Kennebec Valley Community College shall be eligible for credit evaluation under the terms of this agreement. Transfer students will be accorded the same standards and criteria for admission to a major degree sequence as USM students. All applicants accepted to USM’s Baccalaureate programs must fulfill the graduation requirements of the granting institution as identified in Appendices A, B & C. * Appendix A Contains Admission & Graduation Requirements of the Receiving Institution * Appendix B Contains Side By Side Course Equivalency Tables for the academic program listed above * Appendix C Contains a four semester map of remaining courses to be taken at USM (Important Note: The information contained in Appendices A, B, & C is accurate for Catalog Year 20152016-2016 2017 and the current transfer equivalency listing. For up to date information please check xxxxx://xxxxxxxx.xxxxx.xxx/psp/PAPRD89/EMPLOYEE/EMPL/h/?tab=PAPP_GUEST MaineStreet for transfer equivalencies and xxxx://xxx.xxxxx.xxx/catalogs for the current course catalog year. Articulation Implementation and Agreement Review The Chief Academic Officer designee of the collaborating institutions shall be responsible for implementing this agreement, for identifying and incorporating any changes into subsequent agreements, and for conducting a periodic review of this agreement. Signatures to This Agreement This agreement becomes effective August 2016 DATE and will be reviewed August 2018 DATE for renewal discussion. Xxxxxxx Xxxxxxxxxxx Xxxxx Xxxxxxxx President, YCCC KVCC Date President, USM Date Xxxxx Xxxxxx Xxxxxxxx Xxxxxx Xxxx Vice President and Academic Xxxx, YCCC KVCC Date Xxxxxxx, USM Date Xxxxxx Xxxxxxxx Xxxx, CMHS, USM Date Xxxxx Xxxxxxx-Xxxxxxxx Department Chair, YCCC KVCC Date Department Chair, USM Date Transfer Articulation Agreement for Baccalaureate Degree MEMORANDUM OF UNDERSTANDING between York County Kennebec Valley Community College andand University of Southern Maine APPENDIX A This agreement includes specific requirements for admission into a program, outlines requirements, and indicates which degree or diploma can be used to meet program prerequisites as well as general education, major or program, and graduation requirements. Admissions requirements: Successful completion of the KVCC Associate in Applied Science in Culinary Arts, submission of a completed admission application, transcripts and other supporting materials. For coursework to transfer to USM, a student must earn a grade of C- or better. For a list of application instructions and checklist: xxxx://xxx.xxxxx.xxx/admit/application-instructions Requirements for the USM Bachelor of Arts in Tourism & Hospitality (Cultural and Culinary Tourism Concentration), Food Studies (Hospitality Management) Minor: Remaining required coursework is listed in Appendix C. Student must maintain a cumulative GPA of 2.0 to graduate. USM Residency Requirement: At minimum, thirty (30) of the last forty-five (45) credits of a student’s baccalaureate course load must be completed at USM. Additional Institutional Contact Information: Academic Department Chair (Kennebec Valley Community College) Name: E-mail: Phone: Academic Department Chair (University of Southern Maine) Name: E-mail Phone: APPENDIX B Courses represented in italics are required. If italicized courses in Appendix B are not taken at KVCC, the sequence represented in Appendix C cannot be observed. Credit totals reflect italicized entries. KVCC Associate in Applied Science in Culinary Arts, General Education Requirements USM BA in Tourism & Hospitality, Culture and Culinary Tourism Concentration Equivalencies Course Title Credits Course Title Credits ENG 108 Technical Writing 3 ITP 210 Technical Writing 3 MAT 113 Elements of Mathematics 3 MAT 1XX Mathematics Elective (Quantitative Reasoning Core Requirement) 3 COM 104 OR COM 105 Introduction to Communication OR Interpersonal Communication 3 THE 170 OR CMS 1XX Public Speaking (Creative Expression Core Requirement) OR Comm/Media Studies Elective 3 Humanities Elective 3 ENG 100 College Writing 3 Social Sciences Elective: any course that fulfills USM Socio-Cultural Core Requirement; see list 3 Varies Direct equivalent or elective credit 3 Nutrition, Farm/Food Science 3 3 Total credits 18 Total credits accepted 18 KVCC DEGREE Major Courses USM Equivalencies Course Title Credits Course Title Credits CUL 101 Introduction to Culinary Arts 2 TAH 1XX Culture and Culinary Concentration Elective (1 of 3) 5 CUL 111 Food Safety and Sanitation 3 CUL 121 Culinary Arts I 5 TAH 1XX Culture and Culinary Concentration Elective (2 of 3) 10 CUL 122 Culinary Arts II 5 CUL 124 Baking and Pastry I 5 GEL 1XX General Elective 5 CUL 205 American Regional Cuisine 5 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 263 Food and Culture (Food Studies Minor: Hospitality and Management track elective) 15 CUL 231 Classical Cuisine 5 CUL 232 International Cuisine 5 CUL 132 Food and Beverage Purchasing 3 TAH 2XX Tourism and Hospitality Elective; Replaces TAH 222 Food and Beverage Management (Food Studies Minor: Hospitality and Management track required course) 6 CUL 242 Food Service Management 3 Total Major Credits 44 Total KVCC Credits 62 Total Credits accepted 62 APPENDIX C Remaining USM Degree Requirements For students in KVCC Degree Associate in Applied Science in Culinary Arts transferring to USM Bachelor of Arts in Tourism & Hospitality, Food Studies Minor [Assumes students complete recommended Mathematics, Science, Social Science, Fine Arts and Humanities electives at KVCC as listed in Appendix B.] Year Three Fall Year Three Spring Course Credit Course Credit TAH 101 Introduction to Tourism & Hospitality 3 TAH Culture and Culinary Elective (3 of 3) 3 Cultural Interpretation Core Requirement 3 Science Exploration Core Requirement 4 FSP 100 Introduction to Food Systems 3 Cluster Core Requirement (2 of 3) 3 Cluster Core Requirement (1 of 3) 3 FSP 200 Food, Power, and Social Justice 3 Elective 3 Elective 3 Semester Credits 15 Semester Credits 16 Year Four Fall Year Four Spring Course Credit Course Credit Cluster Core Requirement (3 of 3) 3 Capstone – TAH 406, 407, 408, OR 409 3 TAH 261 Introduction to Cultural Tourism OR TAH 264 Introduction to Culinary Tourism 3 TAH 301 Global Issues in Travel & Tourism (Ethical Inquiry and International Core Requirements) 3 FSP 210 Food and Environment 3 FSP Hospitality Management Elective 3 Diversity Core Requirement 3 Elective 3 FSP Hospitality Management Elective 3 Semester Credits 15 Semester Credits 12