Evaluation Worksheet for Major		Culinary Arts
SID:	________________________________	Associate in Arts - 1010
		Effective: Spring 2011
		Culinary Arts
Name:	________________________________	(707) 527-4395

REQUIREMENTS: Complete 40.0 units Culinary Arts Major Requirements - complete 38.0 units Course Description Units Completed In Progress Comments CUL 250  Sanitation and Safety 1.0       CUL 250.1  Culinary Arts Survey 1.0       CUL 252.3  Knife Skills 2.0       CUL 253.5  Professional Meat and Sauce Preparation 1.0       CUL 252.13  Fundamentals of Garde Manger 1.0       CUL 253.1  Professional Cooking Basics 2.0       CUL 253A  Culinary Cafe 1 6.0       CUL 253B  Culinary Cafe 2 6.0       CUL 254  Introduction to Baking & Pastry 4.0       CUL 255  Production Baking 5.0       CUL 256  Front House Operations 4.5         Complete any combination totaling at least 4.5 units from the following: CUL 254.9  Cakes & Cake Decorating 1.0       CUL 254.10  Tarts & Pies 1.0       CUL 254.11  Chocolate Techniques 1.0       CUL 254.12  Cookies, Candies, & Confections 1.0       CUL 254.13  Ice Cream, Custards, & Soft Desserts 1.0       CUL 256.3  Introduction to Food and Beverage Operations 1.0       CUL 256.5  Wine Appreciation 1.5       CUL 256.6  Wine and Food Affinities 1.0       FDNT 63  Dimensions of Nutrition 2.0       FREN 120  French Through Cuisine 3.0       SUSAG 131  Organic Gardening Basics 0.5-1.0         Culinary Arts Major Elective Requirements - complete 1.0 units Course Description Units Completed In Progress Comments Complete any combination totaling at least 1.0 units from the following: CUL 186  Cultural Foods 1.5-3.0       CUL 200.1  Entrees - Poultry Cookery 1 0.5       CUL 200.10  Entrees - Game Cookery 0.5       CUL 200.11  Hors D'oeuvres 0.5       CUL 200.12  Foundations, Beginnings: Stocks, Soups & Sauces 0.5       CUL 200.13  Salads and Salad Dressings 0.5       CUL 200.14  Garde Manger 0.5       CUL 200.17  The Art of Buffet Entertaining 0.5       CUL 200.18  The Art of Plate Presentation 0.5       CUL 200.2  Entrees - Poultry Cookery 2 0.5       CUL 200.4  Meat Cookery 1 0.5       CUL 200.5  Meat Cookery 2 0.5       CUL 200.6  Seafood and Shellfish 0.5       CUL 200.8  Entrees - Seasonal Vegetarian Cookery 0.5       CUL 200.9  Entrees - Pasta Cookery 0.5       CUL 205.2  Introduction to Food and Wine Pairing 1.0       CUL 210.1  Quick Breads 0.5       CUL 210.2  Pastry: Chocolate 0.5       CUL 210.3  Holiday Desserts 0.5       CUL 210.4  Cake Decorating 0.5       CUL 210.5  Wedding Cakes 0.5       CUL 210.6  Pies and Tarts 0.5       CUL 210.7  Yeast Bread 0.5       CUL 210.8  Flatbread from Around the World 0.5       CUL 215.1  How to Cook-a Class for Absolute Beginners 1.0       CUL 215.2  Summer Grilling and Barbecuing 0.5       CUL 215.3  California Low-Fat Cooking 0.5       CUL 221.26  Basic Swiss Cuisine I 0.5       CUL 221.27  American Regional Cuisine-California and the West 0.5       CUL 221.31  The French Chef 0.5       CUL 221.33  American Regional Cuisine-California and the West II 0.5       CUL 221.34  Entrees, Side Dishes Fish-Shellfish II 0.5       CUL 221.36  Mediterranean Cuisine I 0.5       CUL 221.40  Pacific Rim Cuisine 0.5       CUL 221.42  Today's Gourmet Vegetarian 0.5       CUL 221.44  The Good Cook's Pantry 2.0       CUL 221.45  American Regional Cuisine-Southwest 0.5       CUL 221.52  Alternatives to Traditional Baking 2.0       CUL 221.53  Selected Topics in Professional Food Preparation 0.5       CUL 221.54  Home Cooking for 1... or 2 1.0       CUL 221.8  Entrees - Lamb 0.5       CUL 222  A Cook's Tour of Sonoma County 1.0-2.0       CUL 225.1  Basic Mexican Cuisine 1 1.0       CUL 229  Special Event Catering 1.0-3.0       CUL 240.1  Basic Italian Cuisine 1 1.0       CUL 240.2  Italian Cuisine 2 1.0       CUL 254.6  Bread Baking 1.0       CUL 254.7  Puff Pastry, Danish, and Croissants 0.5       CUL 254.8  Tea Breads & Muffins 0.5       CUL 256.10  Restaurant Operations 3.0       CUL 259  Wine Training for Cooks 1.5       CUL 265.1  Japanese Cuisine 1 1.0       CUL 270.1  Thai Cuisine 0.5       CUL 287.1  French Cuisine I 1.0       CUL 287.11  Advanced Italian Cuisine III 1.0       CUL 287.12  Classical Italian Cuisine IV 1.0       CUL 287.14  Japanese Cuisine II 1.0       CUL 287.15  Japanese Cuisine III 1.0       CUL 287.18  Mexican Cuisine II 1.0       CUL 287.19  Mexican Cuisine III 1.0       CUL 287.2  French Cuisine II 1.0       CUL 287.20  Mexican Cuisine IV 1.0       CUL 287.26  Practical Italian Cuisine V 1.0       CUL 287.27  Regional Italian Cuisine VI 1.0       CUL 287.29  French Cuisine III 1.0       CUL 287.5  Basic Techniques of Chinese Cooking 1.0       CUL 287.6  Regional Chinese Cooking 1.0       CUL 287.7  Chinese Dim Sum Cooking 1.0       CUL 287.8  Advanced Chinese Classical Cuisine 1.0         Information Learning Resources Requirement - complete 1.0 units Course Description Units Completed In Progress Comments Complete any combination totaling at least 1.0 units from the following: LIR 10  Introduction to Information Literacy 1.0       LIR 30  Introduction to Information Literacy for Research Projects 1.0

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: The degree 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: ____________________________________________