Evaluation Worksheet for Major Culinary Arts
SID: ________________________________ Associate in Arts - 1010
  Effective: Fall 2003
  Culinary Arts
Name: ________________________________ (707) 527-4395

REQUIREMENTS: Complete 40.0 units

Culinary Arts Major Core Requirements - complete 38.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
CUL 250 Sanitation and Safety1.0   
CUL 250.1 Culinary Arts Survey1.0   
CUL 252.3 Knife Skills2.0   
CUL 252.4 Stocks, Soups & Sauces0.5   
CUL 252.7 Meat, Fish & Poultry Identification & Fabrication0.5   
CUL 252.13 Fundamentals of Garde Manager1.0   
CUL 253.1 Practical Kitchen Preparation2.0   
CUL 253.2 Culinary Cafe Kitchen I2.0   
CUL 253.3 Culinary Cafe Kitchen II2.0   
Complete any combination totaling at least 4.5 units from the following:
CUL 254.9 Cakes & Cake Decorating1.0   
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   
CUL 256.3 Food & Beverage Operations1.0   
CUL 256.5 Wine Appreciation1.0   
CUL 256.6 Wine and Food Affinities1.0   
FDNT 63 Dimensions of Nutrition2.0   
FREN 120 French Through Cuisine3.0   
AG 297.53F Gardening Organically1.0   
Culinary Arts Major Electives - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
Complete any combination totaling at least 1.0 units from the following:
CUL 186 Cultural Foods1.5-3.0   
CUL 200.1 Entrees - Poultry Cookery 10.5   
CUL 200.10 Entrees - Game Cookery0.5   
CUL 200.11 Hors D'oeuvres0.5   
CUL 200.12 Foundations, Beginnings: Stocks, Soups & Sauces0.5   
CUL 200.13 Salads and Salad Dressings0.5   
CUL 200.14 Garde Manger0.5   
CUL 200.17 The Art of Buffet Entertaining0.5   
CUL 200.18 The Art of Plate Presentation0.5   
CUL 200.2 Entrees - Poultry Cookery 20.5   
CUL 200.4 Meat Cookery 10.5   
CUL 200.5 Meat Cookery 20.5   
CUL 200.6 Seafood and Shellfish0.5   
CUL 200.8 Entrees - Seasonal Vegetarian Cookery0.5   
CUL 200.9 Entrees - Pasta Cookery0.5   
CUL 205.2 Introduction to Food and Wine Pairing1.0   
CUL 210.1 Quick Breads0.5   
CUL 210.2 Pastry: Chocolate0.5   
CUL 210.3 Holiday Desserts0.5   
CUL 210.4 Cake Decorating0.5   
CUL 210.5 Wedding Cakes0.5   
CUL 210.6 Pies and Tarts0.5   
CUL 210.7 Yeast Bread0.5   
CUL 210.8 Flatbread from Around the World0.5   
CUL 215.1 How to Cook-a Class for Absolute Beginners1.0   
CUL 215.2 Summer Grilling and Barbecuing0.5   
CUL 215.3 California Low-Fat Cooking0.5   
CUL 221.26 Basic Swiss Cuisine I0.5   
CUL 221.27 American Regional Cuisine-California and the West0.5   
CUL 221.31 The French Chef0.5   
CUL 221.33 American Regional Cuisine-California and the West II0.5   
CUL 221.34 Entrees, Side Dishes Fish-Shellfish II0.5   
CUL 221.36 Mediterranean Cuisine I0.5   
CUL 221.40 Pacific Rim Cuisine0.5   
CUL 221.42 Today's Gourmet Vegetarian0.5   
CUL 221.44 The Good Cook's Pantry2.0   
CUL 221.45 American Regional Cuisine-Southwest0.5   
CUL 221.52 Alternatives to Traditional Baking2.0   
CUL 221.53 Selected Topics in Professional Food Preparation0.5   
CUL 221.54 Home Cooking for 1... or 21.0   
CUL 221.8 Entrees - Lamb0.5   
CUL 222 A Cook's Tour of Sonoma2.0   
CUL 225.1 Basic Mexican Cuisine 11.0   
CUL 229 Special Event Catering1.0-3.0   
CUL 240.1 Basic Italian Cuisine 11.0   
CUL 240.2 Italian Cuisine 21.0   
CUL 259 Wine Training for Cooks1.5   
CUL 265.1 Japanese Cuisine 11.0   
CUL 270.1 Thai Cuisine0.5   
CUL 287.1 French Cuisine I1.0   
CUL 287.11 Advanced Italian Cuisine III1.0   
CUL 287.12 Classical Italian Cuisine IV1.0   
CUL 287.14 Japanese Cuisine II1.0   
CUL 287.15 Japanese Cuisine III1.0   
CUL 287.18 Mexican Cuisine II1.0   
CUL 287.19 Mexican Cuisine III1.0   
CUL 287.2 French Cuisine II1.0   
CUL 287.20 Mexican Cuisine IV1.0   
CUL 287.26 Practical Italian Cuisine V1.0   
CUL 287.27 Regional Italian Cuisine VI1.0   
CUL 287.29 French Cuisine III1.0   
CUL 287.5 Basic Techniques of Chinese Cooking1.0   
CUL 287.6 Regional Chinese Cooking1.0   
CUL 287.7 Chinese Dim Sum Cooking1.0   
CUL 287.8 Advanced Chinese Classical Cuisine1.0   
Information Learning Resources Requirement - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
Complete any combination totaling at least 1.0 units from the following:
LIR 10 Introduction to Information Literacy1.0   
LIR 50 Information Literacy for Research Projects1.0   
LIR 110 Finding and Using Information1.0   

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.


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



Date: ________________________   By: ____________________________________________