1. SSC’s Georgetown Campus
Dan Dillard, PhD – Interim Associate Dean
Jason Petrait – Director of Special Projects

2. Seattle Colleges District: 50,000 students annually
South Seattle College: 15,000 (4,000 FTEs)
50% Professional/Technical (inc. BAS)
30% Transfer
20% Basic Skills / Pre-College
Georgetown Campus: 2,700+ apprentices; 100+ BAS students

3. One of the Guided Pathways colleges
Cohort Model
Equity
The Right Signals goals:
Apprenticeship Certificates
Online BAS certificates
Revised campus-wide system for assessing diverse credentials
Build-out and delivery of credentialing certificates that recognize the skills and experience apprentices earn throughout their apprenticeship.
Creation and delivery of new industry-recognized, contextualized, online certificate offerings for BAS students in hospitality management and adult education.
Establishment of a system to assess the diverse credentials students bring into their programs of study for credit.

4. Goal #1: Apprenticeships
Golden standard. Just the one card for four years of work. Doesn’t spell out specific competencies/knowledge/skills.

6. Cement Masons & Plasters
CERTIFICATE OF COMPLETION
This certifies that
Jan Mason of
SOUTH SEATTLE COLLEGE
has met the Cement Masons & Plasters
Competencies for 2nd Year Apprenticeship
June 20, 2017
Joe Hannan, Apprenticeship Coordinator Holly Moore , Executive Dean
Competencies include:

7. Other institutions already adopting.

8. for Instructors and Trainers
Goal #2: online BAS certs
New Adult Learning Certificate
for Instructors and Trainers
A fully online, short-term cert composed of three BAS courses from our Professional Technical Education & Instructional Design program:
Adult Learning (PTE 345)
Course Development & Design (PTE 302)
Workforce Instructional Methods & Materials (PTE 301)

9. Currently developing fully online certificates for our BAS in Hospitality Management program:
Essentials of Hospitality Management I:
HMG 301: Intro
HM 311: Lodging Ops
HMG 489: Prof Career Development
HMG 402: Accounting
HMG 302: Management
Essentials of Hospitality Management II:
HMG 310: Computer Apps
HMG 401: Cost Controls
HMG 412: Service Ops
HMG 420: Ethical Leadership
Also, in addition to the above stackables, a standalone cert in Sustainable Business Practices in Foodservice. Exciting, current field and a possible feeder into the BAS.