Certificate: Cook/Baker
Certificate: Kitchen Supervisor
Certificate: Dietary Manager
Associate in Applied Science Degree: Culinary Arts (Chef Training)
Associate in Applied Science Degree: Baking/Pastry Specialization
Associate in Applied Science Degree: Dietary Manager Specialization
Culinary Arts is a chef-training program designed to prepare the student to enter a career in commercial food preparation in hotels, restaurants, and clubs. The program includes off-campus experience as well as on-campus course work leading to the Associate in Applied Science degree. Graduates of the AAS degree who are members of the American Culinary Federation will be eligible to become Certified Culinarians after completing the proper testing and paper work. Certificate programs are also offered.
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock 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 (Capstone) | 2 | 6 | 4 | 128 |
| CHEF 1380 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| CHEF 1410 | Garde Manger | 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 |
| Total Semester Hours for Certificate | 29 | ||||
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock 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 |
| THIRD SEMESTER | |||||
| CHEF 1345 | International Cuisine OR | ||||
| PSTR 2331 | Advanced Pastry Shop (Capstone) | 2 | 3 | 3 | 80 |
| RSTO 2301 | Principles of Food and Beverage Controls | 2 | 3 | 3 | 80 |
| RSTO 2431 | Food Service Management | 3 | 3 | 4 | 96 |
| Total Semester Hours for Certificate | 39 | ||||
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock 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 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| CHEF 1410 | Garde Manger | 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 |
| THIRD SEMESTER | |||||
| CHEF 2380 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| CHEF 2302 | Saucier | 2 | 3 | 3 | 80 |
| PSTR 2331 | Advanced Pastry Shop | 2 | 3 | 3 | 80 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 | 0 | 3 | 48 |
| ENGL 1301 | Composition I | 3 | 1 | 3 | 64 |
| FOURTH SEMESTER | |||||
| CHEF 2381 | Cooperative Education Culinary Arts/Chef Training (Capstone) | 1 | 20 | 3 | 336 |
| Mathematics/Natural Science Elective OR | |||||
| COSC 1301 | Microcomputer Applications - Introduction to Computers and Information Sciences | 3 | 1 | 3 | 64 |
| RSTO 1304 | Dining Room Service | 2 | 3 | 3 | 80 |
| Hospitality Elective | 3 | 0 | 3 | 48 | |
| FIFTH SEMESTER | |||||
| Humanities/Visual or Performing Arts Elective | 3 | 0 | 3 | 48 | |
| Social/Behavioral Science Elective | 3 | 0 | 3 | 48 | |
| Speech Elective | 3 | 0 | 3 | 48 | |
| RSTO 1301 | Beverage Management | 3 | 0 | 3 | 48 |
| Total Semester Hours for Associate Degree | 68 | ||||
Courses in bold type meet General Education requirements for Del Mar College Associate in Applied Science degrees.
Hospitality electives may be chosen from CHEF, DITA, HAMG, PSTR, and RSTO course prefixes.
Total hours for AAS degree are exclusive of developmental and noncredit college courses.
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock Hours |
|
| CHEF 1301 | Basic Food Preparation | 2 | 3 | 3 | 80 |
| PSTR 1301 | Fundamentals of Baking | 2 | 3 | 3 | 80 |
| RSTO 1313 | Hospitality Supervision | 3 | 0 | 3 | 48 |
| POFT 1321 | Business Math | 3 | 0 | 3 | 48 |
| CHEF 1305 | Sanitation and Safety | 3 | 0 | 3 | 48 |
| SECOND SEMESTER | |||||
| IFWA 1427 | Food Preparation II | 2 | 6 | 4 | 128 |
| CHEF 1380 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| PSTR 1310 | Pies, Tarts, Teacakes, and Cookies | 2 | 3 | 3 | 80 |
| PSTR 1305 | Breads and Rolls | 2 | 3 | 3 | 80 |
| IFWA 1318 | Nutrition for the Food Service Professional | 3 | 0 | 3 | 48 |
| THIRD SEMESTER | |||||
| CHEF 2380 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| PSTR 1306 | Cake Decorating I | 2 | 3 | 3 | 80 |
| PSTR 2331 | Advanced Pastry Shop | 2 | 3 | 3 | 80 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 | 0 | 3 | 48 |
| ENGL 1301 | Composition I | 3 | 1 | 3 | 64 |
| FOURTH SEMESTER | |||||
| CHEF 2381 | Cooperative Education Culinary Arts/Chef Training | 1 | 20 | 3 | 336 |
| PSTR 1442 | Quantity Bakeshop Production | 3 | 3 | 4 | 96 |
| Mathematics/Natural Science Elective OR | |||||
| COSC 1301 | Microcomputer Applications - Introduction to Computers and Information Sciences | 3 | 1 | 3 | 64 |
| RSTO 1304 | Dining Room Service | 2 | 3 | 3 | 80 |
| PSTR 1440 | Plated Desserts (Capstone) | 3 | 3 | 4 | 96 |
| FIFTH SEMESTER | |||||
| Humanities/Visual or Performing Arts Elective | 3 | 0 | 3 | 48 | |
| Social/Behavioral Science Elective | 3 | 0 | 3 | 48 | |
| Speech Elective | 3 | 0 | 3 | 48 | |
| RSTO 1301 | Beverage Management | 3 | 0 | 3 | 48 |
| Total Semester Hours for Associate Degree | 75 | ||||
Courses in bold type meet General Education requirements for Del Mar College Associate in Applied Science degrees.
Hospitality electives may be chosen from CHEF, DITA, HAMG, PSTR, and RSTO course prefixes.
Total hours for AAS Degree are exclusive of developmental and noncredit college courses.
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock Hours |
|
| DITA 1400 | Dietary Manager I | 4 | 0 | 4 | 64 |
| DITA 1301 | Dietary Manager II | 3 | 6 | 3 | 144 |
| HRPO 1311 | Human Relations | 3 | 0 | 3 | 48 |
| CHEF 1301 | Basic Food Preparation | 2 | 3 | 3 | 80 |
| DITA 1166 | Practicum (Field Experience) Dietitian Assistant | 0 | 7 | 1 | 112 |
| SECOND SEMESTER | |||||
| IFWA 1427 | Food Preparation II (Capstone) | 2 | 6 | 4 | 128 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 | 0 | 3 | 48 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 | 0 | 3 | 48 |
| ACNT 1303 | Introduction to Accounting I | 3 | 0 | 3 | 48 |
| Elective | 3 | 0 | 3 | 48 | |
| Total Semester Hours for Certificate | 30 | ||||
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog
| FIRST SEMESTER | Lec. |
Lab |
Sem. Hrs. |
Clock Hours |
|
| DITA 1400 | Dietary Manager I | 4 | 0 | 4 | 64 |
| DITA 1301 | Dietary Manager II | 3 | 0 | 3 | 48 |
| CHEF 1301 | Basic Food Preparation | 2 | 3 | 3 | 80 |
| HRPO 1311 | Human Relations | 3 | 0 | 3 | 48 |
| DITA 1166 | Practicum (Field Experience) - Dietitian Assistant | 0 | 7 | 1 | 112 |
| SECOND SEMESTER | |||||
| IFWA 1427 | Food Preparation II | 2 | 6 | 4 | 128 |
| HAMG 2307 | Hospitality Marketing and Sales | 3 | 0 | 3 | 48 |
| RSTO 1325 | Purchasing for Hospitality Operations | 3 | 0 | 3 | 48 |
| ACNT 1303 | Introduction to Accounting I | 3 | 0 | 3 | 48 |
| Elective | 3 | 0 | 3 | 48 | |
| THIRD SEMESTER | |||||
| Mathematics/Natural Science Elective OR | |||||
| COSC 1301 | Microcomputer Applications - Introduction to Computers and Information Sciences | 3 | 1 | 3 | 64 |
| POFT 1321 | Business Math | 3 | 0 | 3 | 48 |
| ENGL 1301 | Composition I | 3 | 1 | 3 | 64 |
| Hospitality Elective | 3 | 0 | 3 | 48 | |
| Speech Elective | 3 | 0 | 3 | 48 | |
| FOURTH SEMESTER | |||||
| Humanities/Visual or Performing Arts Elective | 3 | 0 | 3 | 48 | |
| Social/Behavioral Science Elective | 3 | 0 | 3 | 48 | |
| RSTO 2301 | Principles of Food and Beverage Controls (Capstone) | 2 | 3 | 3 | 80 |
| RSTO 2431 | Food Service Management | 3 | 3 | 4 | 96 |
| Hospitality Elective | 3 | 0 | 3 | 48 | |
| Total Semester Hours for Associate Degree | 61 | ||||
Courses in bold type meet General Education requirements for Del Mar College Associate in Applied Science degrees.
Hospitality electives may be chosen from CHEF, DITA, HAMG, PSTR, and RSTO course prefixes.
Total hours for AAS Degree are exclusive of developmental and noncredit college courses.
return to Department of Human Services
return to Division of Business, Professional and Technology Education
return to 2008-2009 Course Catalog