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

REQUIREMENTS: Complete 40.0 units

Culinary Arts Major 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 252.13 Fundamentals of Garde Manger1.0   
CUL 253A Culinary Cafe 16.0   
CUL 253B Culinary Cafe 26.0   
CUL 253.1 Professional Cooking Basics2.0   
CUL 253.5 Professional Meat and Sauce Preparation1.0   
CUL 254 Introduction to Baking & Pastry4.0   
CUL 255 Production Baking5.0   
CUL 256 Front House Operations4.5   
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, & Confections1.0   
CUL 254.13 Ice Cream, Custards, & Soft Desserts1.0   
CUL 256.3 Introduction to Food and Beverage Operations1.0   
CUL 256.5 Wine Appreciation1.5   
CUL 256.6 Wine and Food Affinities1.0   
FDNT 63 Dimensions of Nutrition2.0   
SUSAG 131 Organic Gardening Basics0.5-1.0   
Culinary Arts Major Elective Requirements - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
Complete any combination totaling at least 1.0 units from the following:
CUL 200.12 Foundations, Beginnings: Stocks, Soups & Sauces0.5   
CUL 200.8 Entrees - Seasonal Vegetarian Cookery0.5   
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 221.36 Mediterranean Cuisine I0.5   
CUL 221.42 Today's Gourmet Vegetarian0.5   
CUL 225.1 Basic Mexican Cuisine 11.0   
CUL 240.1 Basic Italian Cuisine 11.0   
CUL 240.2 Italian Cuisine 21.0   
CUL 254.6 Bread Baking1.0   
CUL 254.7 Puff Pastry, Danish, and Croissants0.5   
CUL 254.8 Tea Breads & Muffins0.5   
CUL 256.10 Restaurant Operations3.0   
CUL 287.11 Advanced Italian Cuisine III1.0   
CUL 287.12 Classical Italian Cuisine IV1.0   
CUL 287.26 Practical Italian Cuisine V1.0   
CUL 287.27 Regional Italian Cuisine VI1.0   
CUL 287.5 Basic Techniques of Chinese Cooking1.0   
CUL 287.6 Regional Chinese Cooking1.0   
CUL 287.7 Chinese Dim Sum Cooking1.0   
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 30 Introduction to Information Literacy for Research Projects1.0   

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: ____________________________________________