Evaluation Worksheet for Major Culinary Arts
SID: ________________________________ Associate in Arts - 1010
  Effective: Fall 2022
  Culinary Arts
Name: ________________________________ (707) 524-1758

REQUIREMENTS: Complete 32.0 units

Culinary Arts Major Requirements - complete 31.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
CUL 250 Sanitation and Safety1.0   
CUL 250.1 Culinary Arts Survey1.0   
CUL 251A Culinary Fundamentals 13.0   
CUL 251B Culinary Fundamentals 23.0   
CUL 251C Culinary Fundamentals 31.5   
CUL 254 Introduction to Baking and Pastry4.0   
CUL 254.5 Professional Plate Presentation1.0   
CUL 255 Production Baking4.0   
CUL 255.2 Careers in the Food and Beverage Industry1.0   
Complete any combination totaling at least 6.0 units from the following:
CUL 253 Restaurant Class6.5   
CUL 253.10 Restaurant Kitchen3.0   
CUL 253.11 Restaurant Pantry Station0.5   
CUL 256 Restaurant Dining Room Service2.0   
CUL 256.12 Restaurant Wine Service0.5   
Complete any combination totaling at least 4.5 units from the following:
CUL 254.4 Purchasing and Bakeshop Management1.0   
CUL 255.1 Specialty Production Baking4.0   
CUL 256.3 Introduction to Front House Operations1.0   
CUL 256.8 Beverage Management1.0   
CUL 256.9 Restaurant Wine Management1.0   
CUL 256.10 Restaurant Operations3.0   
CUL 256.11 Wine and Food Pairing1.5   
DIET 52 Management Training Techniques3.0   
DIET 55 Food Production Management2.0   
FDNT 10 Elementary Nutrition3.0   
HOSP 50 Introduction to Tourism in Sonoma County1.0   
SUSAG 50 Introduction to Sustainable Agriculture3.0   
SUSAG 120 Organic Gardening and Food Production2.0   
WINE 1 Introduction to Viticulture, Winemaking, Wines of the World3.0   
Complete any combination totaling at least 1.0 units from the following:
CUL 270.30 Sonoma Wine Country Cuisine0.5   
CUL 275.1 French Cuisine: Provence1.0   
CUL 275.2 French Cuisine: Paris1.0   
CUL 275.3 French Cuisine: Burgundy1.0   
CUL 275.10 American Regional: Cajun and Creole Cuisine1.0   
CUL 275.11 American Regional: Southern Cuisine1.0   
CUL 275.12 American Regional: Hawaiian Cuisine1.0   
CUL 275.15 Japanese Cuisine: Tokyo1.0   
CUL 275.16 Japanese Cuisine: Osaka1.0   
CUL 275.17 Japanese Cuisine: Street Food1.0   
CUL 275.31 Pekinese Cuisine1.0   
CUL 275.32 Shanghainese Cuisine1.0   
CUL 275.33 Hunanese Cuisine1.0   
CUL 275.34 Cantonese Cuisine1.0   
CUL 275.47 Vietnamese Cuisine1.0   
CUL 275.48 Indian Cuisine1.0   
CUL 275.49 Malaysian Cuisine1.0   
CUL 275.64 Greek Cuisine1.0   
CUL 275.65 Spanish Cuisine1.0   
CUL 275.66 Mexican Cuisine: Oaxacan1.0   
CUL 275.67 Mexican Cuisine: Yucatan1.0   
CUL 275.68 Mexican Cuisine: Veracruz1.0   
CUL 275.80 Northwestern Italian Cuisines1.0   
CUL 275.81 Northern Italian Cuisines1.0   
CUL 275.82 Northeastern Italian Cuisines1.0   
CUL 275.83 Southern Italian Cuisines1.0   
CUL 275.84 Eastern Central Italian Cuisine1.0   
CUL 275.85 Western Central Italian Cuisine1.0   
CUL 286.1 Vegan Cooking0.5   
Information Learning Resources Requirement - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
LIR 10 Introduction to Information Literacy1.0   

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: ____________________________________________