Evaluation Worksheet for Certificate Culinary Arts
SID: ________________________________ Certificate of Achievement - 3202
  Effective: Fall 2016
  Culinary Arts
Name: ________________________________ (707) 524-1843

REQUIREMENTS: Complete 32.5 units

Culinary Arts Certificate Requirements - complete 32.5 units
CourseDescriptionUnitsCompletedIn ProgressComments
CUL 250 Sanitation and Safety1.0   
CUL 250.1 Culinary Arts Survey1.0   
CUL 250.2 Careers in the Food and Beverage Industry1.0   
CUL 250.3 Professional Plate Presentation1.0   
CUL 252.3 Knife Skills2.0   
CUL 252.14 Fundamentals of Garde Manger1.5   
CUL 253A Culinary Cafe 16.0   
CUL 253B Culinary Cafe 26.0   
CUL 253.6 Professional Cooking Basics3.0   
CUL 253.7 Professional Meat and Sauce Preparation1.5   
CUL 254 Introduction to Baking and Pastry4.0   
CUL 256 Front House Operations4.5   

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.


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



Date: ________________________   By: ____________________________________________