Evaluation Worksheet for Certificate Culinary Arts: Baking and Pastry
 
SID: ________________________________ Skills Certificate - 3179
  Effective: Fall 2014
  Culinary Arts
Name: ________________________________ (707) 522-2800

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 254.9 Cakes and Cake Decorating1.0   
CUL 254.10 Tarts and Pies1.0   
CUL 254.11 Chocolate Techniques1.0   
CUL 254.12 Cookies, Candies, and Confections1.0   
CUL 254.13 Ice Cream, Custards, and Soft Desserts1.0   

It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.

Notes:

A certificate will be granted upon completion of the required courses with a grade of "C" or better.


    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: ____________________________________________