Art Institute of Seattle Students Can Seamlessly Transfer to LWTech

Image of a Design student at a computer and image of a female and male Culinary student working in the kitchen

Your Credits Transfer

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.

LWTech programs are directly informed by industry experts to help assure your career success after graduation. Students will experience hands-on learning taught by faculty who are industry experts with direct ties to industry.

Accredited by the Northwest Commission on Colleges and Universities.

How Your Courses Transfer to LWTech

Gen Ed Class Crosswalk

Humanities
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
Written Communications
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 
Social Sciences 
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 
Math
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 
Sciences
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

Prof Tech Crosswalk

Baking
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
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 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.  
Design
Art Institute Course LWTech Equivalent

 *Both Courses Required

FND105 Design Fundamentals - 3cr

FND Digital Color Theory – 3cr

Art 101 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
Digital Gaming & Interactive Media
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.

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