Lake Washington Institute of Technology (LWTech) recently discovered that it was the victim of a data breach incident. With the privacy and security of our organization, its students, faculty, staff, and other community members who trust and rely on us as our priority, we took quick and thorough steps to secure our systems and activate additional cybersecurity protocols. Additional information about this incident can be a found on the 🔗Data Security Incident Page.
Your educational goals are within reach at Lake Washington Institute of Technology. We can help you get started with a personalized admission guide unique to your past experience and future goals. If you are new to LWTech and looking for information on how to enroll, please visit the Get Started webpage for more information.
If you are looking for information about transferring from LWTech to another institution to continue your education, you can visit the Transferring from LWTech webpage.
How To Transfer
Your Credits
Where to Send Transcripts
And Documents
Transfer
Requirements
Advising And
Planning
Enrollment Services staff will evaluate your transcript based on your current program of study, specifically looking for courses that satisfy LWTech General Education requirements (see the note below for the types of courses that can transfer to satisfy General Education requirements) and/or prerequisite requirements for one of our Selective Admissions programs.
Apply for general admission to LWTech
Send your official transcripts and documents to LWTech
Check if we received your transcripts
LWTech's evaluation services will only transfer in academic coursework that is required for your program of study. Technical coursework will require further review and approval for transfer from faculty in the program of study, as they are the experts on course content in that area.
If you have completed classes at other colleges or universities, transferring credit to LWTech may help you complete requirements. The easiest way to transfer credits is to contact the transcript office of your previous college(s), and have your official (sealed) transcripts sent to:
Enrollment Services
Lake Washington Institute of Technology
11605 132nd Avenue NE
Kirkland, WA 98034
If your former college offers the option to send an official e-transcript to LWTech at the following email address:
Electronic transcripts must be sent directly by the institution. We cannot accept copies that are forwarded from your personal email account. If the electronic transcript was downloaded and viewed by anyone else, we cannot use it for transfer credit.
Due to high demand for evaluation services, students are encouraged to submit official transcripts at the time they apply to LWTech. Evaluation results will be available 2-4 weeks after the receipt of official transcripts.
In general, LWTech only transfers in general education classes that meet the following standards:
Technical coursework may be accepted based on individual faculty review. Students may be required to provide course syllabi and/or pass a demonstration of skill assessment in order to receive credit for classes. In all cases, transferring in technical coursework must be accompanied by a Substitution Form.
In general, LWTech does not have a time limit for past college coursework to fulfill degree requirements. However, there are select programs that have time limits on science courses.
The following programs have time limits on science courses.
Technical Classes:
You can meet with an academic advisor while you wait for your credits to transfer. Advisors can give an unofficial review to help you plan your classes .
Advisors cannot guarantee that a course from another institution will transfer to LWTech or that it is equivalent to a course LWTech requires.
ALL students must submit an official transcript to the college for evaluation to receive a final decision on whether or not a course will transfer.
Students pursuing admission to Nursing or Dental Hygiene are strongly encouraged to review the information about transfer credits on their webpages:
For selective Nursing, Dental Hygiene, and Physical Therapist Assistant ONLY: LWTech does not accept transfer credits from colleges that do not provide a decimal or letter grade for completed classes. Classes from any college that are graded only as a “pass” or “satisfactory” or credits earned via CLEP, AP, IB, or other testing process will be converted to a 2.0 in the admission process which may make you ineligible for admission.
Washington state two year schools use a common course numbering system. Common courses have the ampersand symbol (&). For Example, ENGL& 101 is a common course. If you took ENGL& 101 at a different school, it will transfer to LWTech as ENGL& 101. If there is no ampersand (&) symbol, it is not a common course and is not guaranteed to be equivalent.
The table below provides examples of the types of courses that can transfer to LWTech and satisfy General Education requirements. Some programs may require that a specific course be taken to satisfy an General Education requirement. Check with your faculty advisor or academic program for details.
| Requirement | Webpage with further Details |
|---|---|
|
Written Communication |
Only courses equivalent to ENGL& 101 (English Composition 1) , 102 (English Composition 2), or 235 (Technical Writing) |
|
Humanities |
|
|
Quantitative Reasoning |
Typically any math course with an intermediate algebra prerequisite |
|
Social Science |
|
Students who wish to transfer courses from institutions outside of the United States will need to have a course-by-course evaluation of their transcripts performed by an international credential evaluation agency (below).
Once the agency evaluation is complete, submit the officially sealed evaluation along with an English translation of your international transcript to Enrollment Services (see address above).
A copy of your transcript will be made and the original will be returned to you. In order to match courses with specific LWTech courses, students may be required to obtain course descriptions in addition to submitting the agency evaluation.
Foundation for International Services
(425) 248-2255
info@fis-web.com
Josef Silny & Associates, Inc.
(305) 273-1616
SPANTRAN: The Evaluation Company
(713) 266-8805
intake@spantran.com
World Education Services
(212) 966-6311
LWTech will award unrestricted elective credit for an International Baccalaureate (IB) score of 4 on standard-level or higher-level IB exams. Credit will be awarded on the basis of official IB results, not transcript notation.
LWTech will award transfer credits for these IB exams.
Students who complete college-level work in high school may receive credit at LWTech based on scores on the Advanced Placement examination administered by the College Board. In all subject areas, credit is awarded for scores of 3 or higher. LWTech's College Board code is 1453.
LWTech will award transfer credits for these AP exams.
CLEP provides students the opportunity to earn college credit for knowledge obtained in non-traditional settings (self study, job training, internships, personal interest, etc.) Additional information about CLEP exams can be found on the College Board website. Information about taking CLEP exams at LWTech can be found on our Assessment Center webpage.
LWTech will award transfer credit to students who pass the following subject exams:
| Subject Exam | Minimum Passing Score |
Credit Awarded* | Gen Ed |
|---|---|---|---|
|
American Government |
50 |
ADHS 091 (5 cr) |
None |
|
Calculus |
46-54+ |
MATH& 151 (5 cr) |
Quantitative Skills |
|
Calculus |
66-74+ |
MATH&152 (5 cr) |
Quantitative Skills |
|
College Composition |
50 |
ENGL& 101 (5 cr) |
Written Communication |
|
College Algebra |
50 |
MATH& 111 (5 cr) |
Quantitative Skills |
|
College Mathematics |
50 |
MATH& 107 (5 cr) |
Quantitative Skills |
|
Human Growth & Development |
50 |
PSYC& 200 (5 cr) |
Social Sciences |
|
Introductory Business Law |
50 |
BUS& 201 (5 cr) |
Social Science |
|
Introductory Psychology |
50 |
PSYC& 100 (5 cr) |
Social Sciences |
|
Introductory Sociology |
50 |
SOC& 101 (5 cr) |
Social Sciences |
|
Information Systems & Computer Applications |
50 |
BTE 101 (2 cr) |
None |
|
Principles of Macroeconomics |
50 |
ECON& 202 (5 cr) |
Social Sciences |
|
Principles of Microeconomics |
50 |
ECON& 201 (5 cr) |
Social Sciences |
|
Pre-Calculus |
46-54+ |
MATH& 141 (5 cr) |
Quantitative Skills |
|
Pre-Calculus |
66-74+ |
MATH&142 (5 cr) |
Quantitative Skills |
|
Spanish Language Level 1 |
50 |
SPAN& 121 (5 cr) |
Humanities |
|
Spanish Language Level 2 |
62 |
SPAN& 122 (5 cr) |
Humanities |
*Passing the CLEP exams listed above counts as transfer credit and does not count as actual credit earned at LWTech. Transferability of these courses to other institutions is at the discretion of the receiving institution. Please consult with those institutions regarding their CLEP policy.
Prior learning is the knowledge and skills gained through: work and life experience; military training and experience; and formal and informal education and training from in-state and out-of-state institutions, including foreign institutions.
LWTech recognizes that students may come to the college with skills and knowledge acquired through prior learning, some of which could meet regular credit course requirements. Identifying credit for prior learning can be accomplished by an assessment process conducted by qualified faculty and may result in a course or several courses being posted to your transcript. Current accreditation standards suggest that no more than 25% of the credits earned through the PLA process may be applied toward degrees or certificates.
LWTech welcomes military veterans on campus and encourages students to submit official copies of their Joint Services Transcript (JST) or other official record of military training (such as AARTS, SMART, or CGI) for review to the enrollment services office. If you believe your military training allowed you to gain competency in areas not listed on your JST, consider speaking with your faculty member about the college's Prior Learning Assessment process.
Lake Washington Institute of Technology will award unrestricted elective credit for
a Cambridge (CI) score of E on A and AS level exams. Credit will be awarded on the
basis of official CI results, not transcript notation. Credits granted for general
education or major requirements will be
specified by the receiving institution’s CI credit policies; otherwise, elective credit
will be granted.
Requirements of the Associate of Arts (AA) General Transfer degree allow ten (10)
credits maximum
from any single department for Humanities Social Sciences and Natural Sciences distribution
requirements. A maximum of five (5) credits of World Language can be used for Humanities
distribution.
LWTech will award transfer credits for these Cambridge International scores.
Lake Washington Institute of Technology (LWTech) offers programs that will seamlessly transition from your Art Institute of Seattle Design, Gaming, or Culinary and Baking Arts programs. All General Education (Gen Ed) and many ProfTech classes/credits will be accepted by LWTech.
| Art Institute Course | LWTech Equivalent |
|---|---|
| COM1090 Speech Communications - 4.0 cr | CMST&220 PUBLIC SPEAKING |
| COM2500 ARGUMENTATION & DEBATE - 4.0 cr | CMST&220 PUBLIC SPEAKING |
| COM2010 CREATIVE WRITING - 4.0 cr | ELECTIVE/HUMANITIES |
| COM3010 TOPICS IN COMMUNICATIONS - 4.0 cr | ELECTIVE/HUMANITIES |
| COM3020 TOPICS IN COMMUNICATIONS II - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1010 The Art of Professionalism - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1020 Art Appreciation - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1030 Music Appreciation - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1060 Art History: Paleolithic to 300 A.D. - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1100 Literature - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1200 Themes In World Civilization - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1500 Introduction to Philosophy - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM1700 French I - 4.0 cr | LANG 1XX |
| HUM1710 Spanish I - 4.0 cr | SPAN&121 SPANISH I |
| HUM2060 Art History: 300 to 1600 - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM2620 World Mythology - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM2860 Art History 1600 to 1945 - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM2900 Contemporary Art and Design - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM3010 Topics in Humanities - 4.0 cr | ELECTIVE/HUMANITIES |
| HUM3020 Topics in Humanities II - 4.0 cr | ELECTIVE/HUMANITIES |
| Art Institute Course | LWTech Equivalent |
|---|---|
| COM1010 ENGLISH COMPOSITION - 4.0 cr | ENGL&101 ENGLISH COMPOSITION I |
| COM1020 ANALYTICAL WRITING - 4.0 cr | ENGL&102 ENGLISH COMPOSITION II |
| Art Institute Course | LWTech Equivalent |
|---|---|
| SS1200 Economics - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS1300 Introduction to Political Science - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS2020 Cultural Theory - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS2100 United States History - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS2300 Psychology - 4.0 cr | PSYC&100 GENERAL PSYCHOLOGY |
| SS2400 Sociology - 4.0 cr | SOC&101 INTO TO SOCIOLOGY |
| SS2650 Ethics - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS3000 Organizational Psychology - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS3010 Topics in Social Sciences - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS3020 Topics in Social Sciences II - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| SS3030 Psychology of Play - 4.0 cr | ELECTIVE/SOCIAL SCIENCE |
| Art Institute Course | LWTech Equivalent |
|---|---|
| MAT1300 Algebra & Trigonometry - 4.0 cr | MATH111 COLLEGE ALGEBRA |
| MAT1400 Introduction to Logic - 4.0 cr | PHIL&106 INTRO TO LOGIC |
| MAT1700 Statistics - 4.0 cr | MATH&146 INTRODUCTION TO STATISTICS |
| MAT2010 Calculus - 4.0 cr | MATH&151 CALCULUS I |
| Art Institute Course | LWTech Equivalent |
|---|---|
| SCI1010 Biology - 4.0 cr | BIOL&160 GENERAL BIOLOGY I |
| SCI1050 Chemistry - 4.0 cr | CHEM&121 Introduction to Chemistry |
| SCI2010 Anatomy - 4.0 cr | BIOL&175 Human Biology |
| SCI1100 Nutritional Science - 4.0 cr | NUTR&101 NUTRITION |
| SCI2050 Environmental Science - 4.0 cr | SCI 1XX |
| SCI2400 Astronomy - 4.0 cr | SCI 1XX |
| SCI3010 Topics in Natural Sciences - 4.0 cr | SCI 1XX |
| SCI3020 Topics in Natural Sciences II - 4.0 cr | SCI 1XX |
| Baking AAS Class Code | Class Title | Credits | Pre or Co-requisite | Outcomes | Accept |
|---|---|---|---|---|---|
| BP100* | Introduction to Baking & Pastry Techniques (6 credits) | 6 | None | This course is a combination of theory, lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques for use in a commercial kitchen. Special focus is placed on the study of ingredient functions, product identification, weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. Students must pass a practical exam. | Cula 127- shy 3 credits |
| BP130* | European Cakes & Tortes | 3 | None | Students are introduced to the fundamental concepts, skills and techniques of European cakes, tortes and wedding cakes. Significance is placed on the study of ingredient functions, product identification, and weights and measures. Lectures and demonstrations teach mixing methods, filling, and techniques on finishing the cakes and tortes with various ingredients such as marzipan, ganache, and glazes. | Bake 120- shy 3 credits |
| BP131 | Artisan Breads (6 credits) | 6 | BP100 | This course provides the information, tools and instruction to gain proficiency in the preparation of a variety of artisan breads. Emphasis will be placed upon learning to mix, ferment, shape, bake and store hand-crafted breads. Students will focus on traditional fermentation, as well as the science of the ingredients. Students learn assembly speed and increase their proficiency in meeting production deadlines with quality products. | Bake 122 |
| BP205 | Advanced Patisserie & Display Cakes (6 credits) | 6 | BP130 | This course explores the techniques of plated desserts and the theory behind building edible art for À La Carte service, competition, or banquet functions. Methods and procedures for producing high-quality specialty decorated cakes, as well as the design, assembly, and decorating of wedding cakes, will be introduced. | Bake 110 |
| BP301 | Chocolates, Confections, and Centerpieces (6 credits) | 6 | BP130 | Students are introduced to the fundamental concepts, skills and techniques of chocolates and confections. Students are introduced to the basic techniques used in forming simple centerpieces. Lectures and demonstrations teach chocolate tempering, candy production, and the rules that apply when creating centerpieces. | Bake 114 |
| CL110 | Concepts and Theories | 3 | None | The fundamental concepts, theories, and techniques involved in basic cookery are covered in the course. Through discussions and lectures, the how’s and why’s of culinary procedures, techniques, concepts and applications are introduced. Students must pass the Serv-Safe-Sanitation component of this class before taking lab classes. | Cula 128 |
| CL112* | Fundamentals of Classical Techniques (6 credits) | 6 | CL110 | This course will cover the fundamentals of basic cooking. Students practice all commonly used cooking methods and techniques. The course includes study and practice in producing various proteins, vegetables, starches and grains, and solid methodologies in cooking stocks, soups, and sauces. Students will be familiarized with the various equipment used every day in the industry. Emphasis will be on the safe operation, maintenance and cleaning of machines, appliances and sharp tools. Students will learn knife skills, including selection, sharpening procedures, basic and advanced vegetable cuts and basic butchering skills. | Cula 116-short 3 credits |
| CL141 | American Regional Cuisine (6 credits) | 6 | CL112* | Students will learn the history and styles of cooking in the American regions. Emphasis will be on the seasonality of food indigenous to each region. Students will observe and exercise sound cooking principals and practice solid cooking methodologies. | |
| CL201 | Sustainable Purchasing & Controlling Costs | 3 | None | This course introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the student value the purchasing, planning, and control processes in the food and beverage industry. Primary focus is on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls. | Cula 142 |
| CL211 | Management by Menu | 3 | None | This course prepares future foodservice managers by giving a clear picture of the important role menu planning plays within operations. Good menu development is crucial to the success of any foodservice operation, i.e., a planning tool, a merchandising method for reaching patrons. The students will cover topics ranging from menu development, pricing, and evaluation to facilities design and layout. | |
| CL223 | Latin Cuisine | 3 | CL112* | Students will study the cooking methods and pantry of ingredients from the vast world of Latin America. Cuisines studied will include Mexico, Central America, South America, and the Caribbean. The course will cover Pre-Columbian, colonial and modern approaches to Latin cooking methods. An in-depth study of chilies and their role in cuisine will be included. | |
| CL228 | Management, Supervision, and Career Development | 3 | None | This course focuses on managing people from the hospitality supervisor’s viewpoint. The emphasis is on techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the foodservice operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Students will assess their more marketable skills, develop a network of contacts, generate interviews, write cover letters and resumes, develop a professional appearance, and prepare for their employment interview and follow-up. | Cula 130 |
| CL255 | Food & Beverage Operations Management | 3 | None | Various wines and spirits are used as part of the curriculum. These products are tightly
controlled and monitored in the storeroom and kitchen. Participation in this program
may be limited by local drinking age requirements. Please contact your Chef Director
for information. This course addresses front-of-the-house operations and is designed to provide students with an introduction, from a managerial perspective, to providing exceptional service to increasingly sophisticated and demanding guests. Students will survey the world’s leading wines classified by type, as well as other distilled beverages, and study the management and training of personnel to be responsible, professional alcohol servers. Topics covered include product knowledge, the income statement, job descriptions, as well as sales forecasting and cost control. |
|
| CL257 | Restaurant Cooking Operations - À la Carte (6 credits) | 6 | Academic Chair Approval | This course introduces students to the Á la Carte kitchen with emphasis on both the à la minute method of food preparation and dining room service standards. In addition, by the end of this course, students must submit proof that they have satisfied an institute requirement of a minimum of 90 hours of field experience in food production outside of The Art Institute of Seattle. During this course, emphasis will be placed on industry terminology, correct application of culinary skills, plate presentation, organization, and timing in producing items off both fixed-price and à la carte menus. The principles of dining room service are practiced and emphasized. The philosophy of food is further explored and examined in light of today’s understanding of food, nutrition and presentation. Students will be required to submit documentation that they have completed at least 90 hours of either prior or concurrent field experience in the foodservice industry. Students are responsible to secure this experience on their own, and may seek assistance in finding suitable opportunities from The Institute. The goal of this field experience is to demonstrate professionalism, competence in performing the job, and the establishment of positive work relations. Appropriate documentation proving that the student has completed the minimum requirement of 90 hours of on-the-job work experience must be submitted by the final week of this course. | |
| CL351 | Capstone | 3 | Academic Chair Approval | Through competencies developed with previous related studies course work, students will develop a business plan for a minimum one hundred-seat restaurant. This course must be taken in the last quarter of study. The project will include market analysis and marketing strategy, operating budget, sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, and menu and facilities design. The course covers the components of a business plan as well as techniques for developing and presenting sections of the plan. |
| Culinary AAS Class Code | Class Title | Credits | Pre or Co-requisite | Outcomes | Accept |
|---|---|---|---|---|---|
| BP100* | Introduction to Baking & Pastry Techniques (6 credits) | 6 | None | This course is a combination of theory, lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques for use in a commercial kitchen. Special focus is placed on the study of ingredient functions, product identification, weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. Students must pass a practical exam. | |
| CL110 | Concepts and Theories | 3 | None | The fundamental concepts, theories, and techniques involved in basic cookery are covered in the course. Through discussions and lectures, the how’s and why’s of culinary procedures, techniques, concepts and applications are introduced. Students must pass the Serv-Safe-Sanitation component of this class before taking lab classes. | CULA 128; CULA 116 with CL 112 |
| CL112* | Fundamentals of Classical Techniques (6 credits) | 6 | CL110 | This course will cover the fundamentals of basic cooking. Students practice all commonly used cooking methods and techniques. The course includes study and practice in producing various proteins, vegetables, starches and grains, and solid methodologies in cooking stocks, soups, and sauces. Students will be familiarized with the various equipment used every day in the industry. Emphasis will be on the safe operation, maintenance and cleaning of machines, appliances and sharp tools. Students will learn knife skills, including selection, sharpening procedures, basic and advanced vegetable cuts and basic butchering skills. | CULA 116 with CL 110 |
| CL141 | American Regional Cuisine (6 credits) | 6 | CL112* | Students will learn the history and styles of cooking in the American regions. Emphasis will be on the seasonality of food indigenous to each region. Students will observe and exercise sound cooking principals and practice solid cooking methodologies. | |
| CL201 | Sustainable Purchasing & Controlling Costs | 3 | None | This course introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the student value the purchasing, planning, and control processes in the food and beverage industry. Primary focus is on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls. | CULA 154; CULA 142 with CL 211 |
| CL211 | Management by Menu | 3 | None | This course prepares future foodservice managers by giving a clear picture of the important role menu planning plays within operations. Good menu development is crucial to the success of any foodservice operation, i.e., a planning tool, a merchandising method for reaching patrons. The students will cover topics ranging from menu development, pricing, and evaluation to facilities design and layout. | CULA 142 with CL 201 |
| CL215 | Garde Manger (6 credits) | 6 | CL112* | This course will develop the skills needed to prepare a variety of charcuterie and hors d’oeuvres. Proper techniques for fabrication of meat, fish, and poultry, including smoking, curing, and brining, will be covered. Items of the cold kitchen will be introduced. Students will prepare marinades, dressings, salads, and sandwiches. They will learn current display for presentation, á la carte plating and padded service, and execute a buffet setup. | CULA 146 |
| CL221 | Asian Cuisine | 3 | CL141 | Students will prepare, taste, serve and evaluate regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations and techniques. Students will learn how to work with culinary tools and utensils that are appropriate for this type of cuisine. Cultural implications in the preparation of foods and the selection of menus will be included. | CULA 144 with CL 224 & 225 |
| CL223 | Latin Cuisine | 3 | CL112* | Students will study the cooking methods and pantry of ingredients from the vast world of Latin America. Cuisines studied will include Mexico, Central America, South America, and the Caribbean. The course will cover Pre-Columbian, colonial and modern approaches to Latin cooking methods. An in-depth study of chilies and their role in cuisine will be included. | |
| CL224 | Classical European Cuisine | 3 | CL141 | This is an in-depth study of the foundation of classic cookery as we know it today. Classical techniques in the preparation of foods and the selection of the historical menu for the cuisines of the British Isles, Italy, France, Germany, Austria, Switzerland, Norway, Sweden, Finland and Russia. | CULA 144 with CL 221 & 225 |
| CL225 | World Cuisine | 3 | CL141 | Students will develop their skills by using ingredients to develop dishes and presentations specific to the various cuisines of the world. Cultural implications in the preparation of foods and the selection of menus will be emphasized. Focus will be on the cuisine of Spain, Middle East, Turkey, Greece, Africa, and India. | CULA 144 with CL 221 & 224 |
| CL228 | Management, Supervision, and Career Development | 3 | None | This course focuses on managing people from the hospitality supervisor’s viewpoint. The emphasis is on techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the foodservice operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Students will assess their more marketable skills, develop a network of contacts, generate interviews, write cover letters and resumes, develop a professional appearance, and prepare for their employment interview and follow-up. | CULA 130 |
| CL255 | Food & Beverage Operations Management | 3 | None | Various wines and spirits are used as part of the curriculum. These products are tightly
controlled and monitored in the storeroom and kitchen. Participation in this program
may be limited by local drinking age requirements. Please contact your Chef Director
for information. This course addresses front-of-the-house operations and is designed to provide students with an introduction, from a managerial perspective, to providing exceptional service to increasingly sophisticated and demanding guests. Students will survey the world’s leading wines classified by type, as well as other distilled beverages, and study the management and training of personnel to be responsible, professional alcohol servers. Topics covered include product knowledge, the income statement, job descriptions, as well as sales forecasting and cost control. |
CULA 124; CULA 103 |
| CL257 | Restaurant Cooking Operations - À La Carte (6 credits) | 6 | Academic Chair Approval | This course introduces students to the Á la Carte kitchen with emphasis on both the à la minute method of food preparation and dining room service standards. In addition, by the end of this course, students must submit proof that they have satisfied an institute requirement of a minimum of 90 hours of field experience in food production outside of The Art Institute of Seattle. During this course, emphasis will be placed on industry terminology, correct application of culinary skills, plate presentation, organization, and timing in producing items off both fixed-price and à la carte menus. The principles of dining room service are practiced and emphasized. The philosophy of food is further explored and examined in light of today’s understanding of food, nutrition and presentation. Students will be required to submit documentation that they have completed at least 90 hours of either prior or concurrent field experience in the foodservice industry. Students are responsible to secure this experience on their own, and may seek assistance in finding suitable opportunities from The Institute. The goal of this field experience is to demonstrate professionalism, competence in performing the job, and the establishment of positive work relations. Appropriate documentation proving that the student has completed the minimum requirement of 90 hours of on-the-job work experience must be submitted by the final week of this course. | CULA 195 (Culinary) |
| CL312 | Art Culinaire (6 credits) | 6 | Academic Chair Approval | In this course, students will discuss new trends in regional and national cooking and will practice and implement menus. Plate presentation, mise en place, organization and utilization of fundamental techniques of cooking will be reinforced at all times. | |
| CL351 | Capstone | 3 | Academic Chair Approval | Through competencies developed with previous related studies course work, students will develop a business plan for a minimum one hundred-seat restaurant. This course must be taken in the last quarter of study. The project will include market analysis and marketing strategy, operating budget, sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, and menu and facilities design. The course covers the components of a business plan as well as techniques for developing and presenting sections of the plan. |
| Art Institute Course | LWTech Equivalent |
|---|---|
|
*Both Courses Required FND105 Design Fundamentals - 3cr FND Digital Color Theory – 3cr |
Art 102 Design 1 – 5cr |
|
*Both Courses Required FND110 Observational Drawing – 3cr GWDA102 Rapid Visualization – 3cr |
Art 121 Intro to Drawing – 5cr |
|
*Both Courses Required FND 135 Image Manipulation – 3cr FND Digital Color Theory – 3cr |
DSGN 122 Image Editing/Photoshop – 4cr |
|
*Two Courses Required GWDA112 Typography – 3cr GWDA Typography – Hierarchy – 3cr GWDA212 Typography – Expressive and Experimental – 3cr |
DSGN 117 Typography – 4cr |
|
GWDA101 Applications & Industry – 3cr |
DSGN 100 College Success in Design – 2cr |
|
*Two Courses Required GWDA102 Rapid Visualization – 3cr GWDA103 Digital Illustration – 3cr GWDA272 Corporate Identity – 3cr |
DSGN 121 Vector Art/Illustrator – 4cr |
|
*Two Courses Required GWDA105 Concept Design – 3cr GWDA111 Introduction to Layout Design – 3cr GWDA222 Intermediate Layout Design – 3cr GWDA252 Advanced Layout Design – 3cr |
Art 252 Design 2 – 5cr |
|
*Two Courses Required GWDA111 Introduction to Layout Design – 3cr GWDA222 Intermediate Layout Design – 3cr GWDA252 Advanced Layout Design – 3cr GWDA272 Corporate Identity – 3cr |
Art 252 Design 2 – 5cr |
|
*Two Courses Required GWDA202 Interface Design – 3cr GWDA273 Intermediate Web Design – 3cr GWDA283 Advanced Web Design – 3cr GWDA382 Design for Mobile Devices – 3cr GWDA132 Information Architecture – 3cr |
DSGN 153 Intro to Web & Mobile Design – 5cr |
|
*Two Courses Required GWDA273 Intermediate Web Design – 3cr GWDA283 Advanced Web Design – 3cr GWDA132 Information Architecture – 3cr |
DSGN 268 Intro to CMS – 4cr |
| *No Match | DSGN 155 Intro to UCD – 4cr |
| *No Match | DSGN 290 Portfolio / Job Search – 5cr |
| *No Match | DSGN 298 Industry Practicum – 4cr |
|
*Two Courses Required GWDA111 Introduction to Layout Design – 3cr GWDA222 Intermediate Layout Design – 3cr GWDA252 Advanced Layout Design – 3cr GWDA272 Corporate Identity – 3cr |
DSGN 248 Professional Workflow – 4cr |
|
GWDA203 Pre-Press & Production – 3cr |
DSGN 258 Prepress – 4cr |
|
*Both Courses Required GWDA206 Portfolio Prep GWDA209 Portfolio 1 – 3cr |
DSGN191 Portfolio Foundations – 4cr |
|
*Two Courses Required GWDA273 Intermediate Web Design – 3cr GWDA133 Fundamentals of Web Design – 3cr GWDA214 Object Oriented Scripting – 3cr |
CSD 112 HTML/CSS – 5cr |
| GWDA308 Business of Graphic Design – 3cr | DSGN 216 Bus for Creative Professionals – 4cr |
|
*Both Courses Required PHOA101 Principles of Photography – 3cr FND Digital Color Theory – 3cr |
DSGN 128 Digital Photography – 4cr |
|
*Two Courses Required GWDA109 Concepts in Motion Graphics – 3cr GWDA201 Audio and Video – 3cr GWDA213 Timeline Animation & Interaction – 3cr GWDA303 Interactive Motion Graphics – 3cr |
DSGN 170 Motion Graphics – 4cr |
| Art Institute of Seattle | LWTech |
|---|---|
| GADA101 Introduction to Game Development | GAME 101 Intro To Video Game Dev |
| GADA203 Texture Mapping for Games | GAME 134 3D Materials and Textures |
| GADA 213 Game Modeling | GAME 124 Intro to 3D With Maya |
| GADA223 Material & Lighting for Games | GAME 137 Lighting and Effects |
| GADA303 Game Prototyping or GADA313 Advanced Prototyping | GAME 420 Technical Design |
| GADA312 Game Animation | GAME 335 Advanced Animation |
| GADA222 Team Production Planning | GAME 415 Production Team 1: Preproduction |
| GADA314 Team Production I | GAME 422 Production Team 2: Production |
| GADA403 Team Production II | GAME 430 Production Team 3: Postproduction |
| GADA409 Portfolio I or GADA419 Portfolio II | GAME 432 Capstone Portfolio |
| MAAA303 3D Character Rigging | GAME 330 Advanced Character Rigging |
*Student can work with the professor to consider partial credit.
For selective admission healthcare programs only (Nursing, Dental Hygiene, and Physical Therapist Assistant):
Students pursuing admission to Nursing or Dental Hygiene are strongly encouraged to review the information about transfer credits on their webpages:
Lake Washington Institute of Technology is committed to helping students complete the education they need. Therefore, we have partnered with other colleges and universities to establish articulation (transfer) agreements. These articulation agreements formally recognize that these colleges as educational partners in providing opportunities for currently enrolled and potential students.
In signing an articulation agreement we commit to facilitating the transfer of students from lower-level approved degree programs into higher level Bachelor of Applied Science Programs (BAS) programs, allowing for maximum transfer of credit and a seamless transition of students.
Interested students should meet with an advisor to minimize their time in school and discuss financial aid options.
The following associate degree programs have articulation agreements to facilitate upward transfer into LWTech’s BAS in Behavioral Healthcare.
The following associate degree programs have articulation agreements to facilitate upward transfer into LWTech’s BAS in Transportation, Logistics, and Supply Chain Management.
*Students must have both the certificate and the AAS earned to qualify for entry into the program.
Business Hours
Mon-Fri, 7:30 a.m. to 4:30 p.m.
Campus Hours
Mon-Thurs, 6 a.m. to 10 p.m.
Friday, Closed to the public
Sat-Sun, Closed
Lake Washington Institute of Technology (LWTech) is committed to providing access to information for all, therefore we are taking the following measures to ensure accessibility of the college’s public facing website (LWTech.edu), and third-party platforms utilized by students, staff, and community members.
The college is currently conducting an audit to determine the extent to which its website and third-party platforms are compliant.