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Tuition-Free College Credit |
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1140 W. Mission Rd., Room AA-136, San Marcos, CA 92069 - 760-744-1150 ext. 2293 |
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Tuition-Free College Credit |
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1140 W. Mission Rd., Room AA-136, San Marcos, CA 92069 - 760-744-1150 ext. 2293 |
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Culinary Arts (R CUL)
To apply for Palomar College Certificates of
Proficiency, students must take each course for Palomar College credit and
achieve a minimum grade of "C" in each of the certificate program courses.
Upon completion of courses, contact the Palomar College Evaluations
Department at 760-744-1150, ext. 2165.
| Culinary Arts | ||
| AA Degree Major or Certificate of Achievement | ||
| Catalog Number | Title | Units |
| FCS/MICR 110 | Microbiology and Foods | 3 |
| FCS/HE 165 | Fundamentals of Nutrition | 3 |
| R CUL/CUL 110 | Culinary Essentials I | 3 |
| R CUL/CUL 111 | Culinary Essentials II | 3 |
| R CUL/CUL 120 | Patisserie and Baking I | 3 |
| R CUL/CUL 121 | Patisserie and Baking II | 3 |
| R CUL/CUL 130 | Pantry/Garde Manger | 3 |
| R CSIS/CSIS 120 | Microcomputer Applications | 3 |
| R CUL/CUL 200 | Menu Planning and Purchasing | 2 |
| R CUL/CUL 210 | Foodservice Management | 3 |
| R CUL/CUL 220 | Catering and Event Planning | 3 |
| R CUL/CUL 298 | Culinary Directed Practice I | 3 |
| R CUL/CUL 299 | Culinary Directed Practice II | 3 |
| Electives (Select a minimum of 3 units) | ||
| R CUL/CUL 115 | Dining Room Service | 2 |
| R CUL/CUL 150 | International Cuisine | 3 |
| R CUL/CUL 230 | Adv Garde Manger/Competition | 3 |
| R CUL/CUL 240 | Wines and Affinities | 1 |
| Total Units | 41 | |
| Culinary Skills | ||
| Certificate of Proficiency | ||
| Catalog Number | Title | Units |
| FCS/MICR 110 | Microbiology and Foods | 3 |
| FCS/HE 165 | Fundamentals of Nutrition | 3 |
| R CUL/CUL 110 | Culinary Essentials I | 3 |
| R CUL/CUL 111 | Culinary Essentials II | 3 |
| R CUL/CUL 130 | Pantry/Garde Manger | 3 |
| R CUL/CUL 115 | Dining Room Service | 2 |
| Total Units | 17 | |
| Patisserie and Baking | ||
| Certificate of Proficiency | ||
| Catalog Number | Title | Units |
| FCS/MICR 110 | Microbiology and Foods | 3 |
| FCS/HE 165 | Fundamentals of Nutrition | 3 |
| R CUL/CUL 120 | Patisserie and Baking I | 3 |
| R CUL/CUL 121 | Patisserie and Baking II | 3 |
| Total Units | 12 | |
