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Culinary Arts (R CUL)
Students who enroll for college credit and achieve a minimum grade of “C” in each of the required ROP and College courses may apply for a Palomar College Certificate of Achievement in various areas of
Culinary Arts. Completion of additional requirements in general education courses qualifies students to apply for an Associate of Arts in
Culinary Arts.
110 Culinary Essentials I (3 units)
Prerequisite: Current San Diego County
Food Handler Card
Introduction to culinary arts and the foodservice
industry. Fundamentals of food preparation and
production, emphasizing industry standards. Lab
work will focus on knife skills, standard cuts, and
preparation of vegetables and starches. Students
will be expected to meet high standards of
professionalism, sanitation and work habits.
111 Culinary Essentials II (3 units)
Prerequisite: R CUL 110
Advanced food production, including meat and
protein fabrication. Lab work will include:
stocks, sauces and soups; meat and game; poultry; fish
and seafood; breakfast foods and classical cuisine.
Students will be expected to meet high standards of
professionalism, sanitation and work habits.
120 Patisserie and Baking I (3 units)
Prerequisite: Current San Diego County
Food Handler Card
Fundamentals of baking, including ingredient properties
and function, and preparation and evaluation of a
variety of yeast products, quick breads, cookies, cakes,
pies and pastries. Students will be expected to
meet high standards of professionalism, sanitation and
work habits.
121 Patisserie and Baking II (3 units)
Prerequisite: R CUL 120
Advanced skills in the art
of patisserie. Includes: classic
pastries, pâte
à choux and
meringues; plated desserts; cake decorating;
chocolate and sugar techniques. Students will
be expected to meet high standards of
professionalism, sanitation and work habits.
130 Pantry/Garde Manger (3 units)
Prerequisite: Current San Diego County Food
Handler Card
Introduction to cold food preparation and
display. Includes salads, dressings,
sandwiches and canapés.
Students will be expected to meet high standards of
professionalism, sanitation and work habits.
150 International Cuisine (3 units)
Prerequisite: Current San Diego County Food
Handler Card
A hands-on cooking, tasting and evaluation
exploration of the major cuisines of the world.
Includes Asian, Latin, European and American
cuisines with a focus on the cultures that
influenced their development. Students will be
expected to meet high standards of professionalism,
sanitation and work habits.
220 Catering And Event Planning
Prerequisite: Current San Diego County Food
Handler Card
Recommended Preparation: Culinary Essentials
I (R CUL 110) or equivalent knowledge and skills.
Introduction to cold food preparation and display.
Includes salads, dressings, sandwiches and canapés.
Students will be expected to meet high standards of
professionalism, sanitation and work habits and
comply with uniform requirements.
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