Evaluation Worksheet for Certificate Culinary Arts: Baking and Pastry
 
SID: ________________________________ Skills Certificate - 3179
  Effective: Fall 1981
  Culinary Arts
Name: ________________________________ (707) 527-4395

REQUIREMENTS: Complete 17.5 units

Culinary Arts Baking and Pastry Requirements - complete 17.5 units
CourseDescriptionUnitsCompletedIn ProgressComments
CUL 250 Sanitation and Safety1.0   
CUL 250.1 Culinary Arts Survey1.0   
CUL 252.3 Knife Skills2.0   
CUL 254 Introduction to Baking & Pastry4.0   
CUL 255 Production Baking5.0   
 
Complete any combination totaling at least 4.5 units from the following:
CUL 254.6 Bread Baking1.0   
CUL 254.7 Puff Pastry, Danish, and Croissants0.5   
CUL 254.8 Tea Breads & Muffins0.5   
CUL 254.10 Tarts & Pies1.0   
CUL 254.11 Chocolate Techniques1.0   
CUL 254.12 Cookies, Candies, & Confections0.5   
CUL 254.13 Ice Cream, Custards, & Soft Desserts1.0   


    Evaluation worksheet completed upon receipt of Transfer Credit Evaluation form. Includes credit from other institutions only received to date.

    Evaluation worksheet completed for ________________________________. Includes all SRJC and transfer credit received to date.

Units completed:    __________
Units in progress:    __________
Total:    __________
    Requirements Completed
    Pending (work in progress)
    Requirements Not Completed

Comments


 

Date: ________________________   By: ____________________________________________