Evaluation Worksheet for Major		Culinary Arts
SID:	________________________________	Associate in Arts - 1010
		Effective: Fall 2016
		Culinary Arts
Name:	________________________________	(707) 527-4623

REQUIREMENTS: Complete 44.0 units Culinary Arts Major Requirements - complete 42.0 units Course Description Units Completed In Progress Comments CUL 250  Sanitation and Safety 1.0       CUL 250.1  Culinary Arts Survey 1.0       CUL 250.2  Careers in the Food and Beverage Industry 1.0       CUL 250.3  Professional Plate Presentation 1.0       CUL 252.3  Knife Skills 2.0       CUL 252.14  Fundamentals of Garde Manger 1.5       CUL 253A  Culinary Cafe 1 6.0       CUL 253B  Culinary Cafe 2 6.0       CUL 253.6  Professional Cooking Basics 3.0       CUL 253.7  Professional Meat and Sauce Preparation 1.5       CUL 254  Introduction to Baking and 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 254.4  Purchasing and Bakeshop Management 1.0       CUL 255.1  Specialty Production Baking 4.0       CUL 256.3  Introduction to Food and Beverage Operations 1.0       CUL 256.5  Wine Appreciation 1.5       CUL 256.8  Beverage Management 1.0       CUL 256.9  Introduction to Wine in the Restaurant 1.0       CUL 256.10  Restaurant Operations 3.0       CUL 256.11  Wine and Food Affinities 1.5       DIET 52  Management Training Techniques 3.0       DIET 55  Food Production Management 2.0       DIET 55L  Food Production Clinical Experience 2.0       DIET 57  Modified Diets 3.0       FDNT 10  Elementary Nutrition 3.0       HOSP 50  Introduction to Tourism in Sonoma County 1.0       SUSAG 50  Introduction to Sustainable Agriculture 3.0       SUSAG 120  Organic Gardening and Food Production 2.0       WINE 1  World Viticulture and Wine Styles 3.0         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 222  A Culinary Tour of Sonoma County 1.5       CUL 270.30  Sonoma Wine Country Cuisine 0.5       CUL 275.10  American Regional: Cajun and Creole Cuisine 0.3-2.0       CUL 275.11  American Regional: Southern Cuisine 0.3-2.0       CUL 275.12  American Regional: Hawaiian Cuisine 0.3-2.0       CUL 275.31  Pekinese Cuisine 0.3-2.0       CUL 275.32  Shanghainese Cuisine 0.3-2.0       CUL 275.33  Hunanese Cuisine 0.3-2.0       CUL 275.34  Cantonese Cuisine 0.3-2.0       CUL 275.42  Singaporean Cuisine 0.3-2.0       CUL 275.46  Indonesian Cuisine 0.3-2.0       CUL 275.48  Indian Cuisine 0.3-2.0       CUL 275.49  Malaysian Cuisine 0.3-2.0       CUL 275.50  Moroccan Cuisine 0.3-2.0       CUL 275.64  Greek Cuisine 0.3-2.0       CUL 275.65  Spanish Cuisine 0.3-2.0       CUL 275.80  Northwest Italian Cuisines 1.0       CUL 275.81  Northern Italian Cuisines 1.0       CUL 275.82  Northeast Italian Cuisines 1.0       CUL 275.83  Southern Italian Cuisines 1.0       CUL 275.84  Eastern Central Italian Cuisine 0.3-2.0       CUL 275.85  Western Central Italian Cuisine 0.3-2.0         Information Learning Resources Requirement - complete 1.0 units Course Description Units Completed In Progress Comments LIR 10  Introduction to Information Literacy 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: ____________________________________________