Culinary Arts
Culinary Arts
Department of Human Sciences and Education.........................(361) 698-2809
Also see: Restaurant Management Culinary Arts at Del Mar College is a comprehensive training program designed to prepare the student to enter an exciting career in the fast-paced workplaces of the food industry. The program includes off-campus experience as well as on-campus course work leading to the Associate of Applied Science Degree in Culinary Arts (Chef Training) or Baking/Pastry Specialization. Certificate programs are also offered. The student planning to continue at a senior college should consult an advisor concerning degree requirements of the college to which transfer is intended. CERTIFICATE: COOK/BAKER (Suggested Occupational Plan)
. Sem. FIRST SEMESTER Lec. Lab Hrs. CHEF 1301. Basic Food Preparation .................................2 3 3 CHEF 1305. Sanitation and Safety .....................................3 0 3 RSTO 1313. Hospitality Supervision ................................3 0 3 POFT 1321. Business Math . ...............................................3 0 3 SECOND SEMESTER IFWA 1427. Food Preparation II (Capstone) . ..................2 6 4 CHEF 1380. Cooperative Education Culinary Arts/ Chef Training ..................................................1 20 3 CHEF 1410. Garde Manger . ...............................................3 3 4 PSTR 1301. Fundamentals of Baking ...............................2 3 3 IFWA 1318. Nutrition for the Food Service Professional .....................................................3 0 3 Total Semester Hours for Certificate 29
CERTIFICATE: KITCHEN SUPERVISOR (Suggested Occupational Plan)
Clock Hrs. 80 48 48 48 128 336 96 80 48
. Sem. Clock FIRST SEMESTER Lec. Lab Hrs. Hours CHEF 1301. Basic Food Preparation...................................2 3 3 80 CHEF 1305. Sanitation and Safety......................................3 0 3 48 RSTO 1313. Hospitality Supervision.................................3 0 3 48 POFT 1321. Business Math..................................................3 0 3 48 SECOND SEMESTER IFWA 1427. Food Preparation II ........................................2 6 4 128 CHEF 1380. Co-op Education Culinary Arts/Chef Training ........................................1 20 3 336 CHEF 1410. Garde Manager................................................3 3 4 96 PSTR 1301. Fundamentals of Baking................................2 3 3 80 IFWA 1318. Nutrition for the Food Service Professional......................................................3 0 3 48
188