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
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 255 Production Baking5.0   
CUL 256 Front House Operations4.5   
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 Food and Beverage Operations1.0   
CUL 256.5 Wine Appreciation1.5   
CUL 256.8 Beverage Management1.0   
CUL 256.9 Introduction to Wine in the Restaurant1.0   
CUL 256.10 Restaurant Operations3.0   
CUL 256.11 Wine and Food Affinities1.5   
DIET 52 Management Training Techniques3.0   
DIET 55 Food Production Management2.0   
DIET 55L Food Production Clinical Experience2.0   
DIET 57 Modified Diets3.0   
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 World Viticulture and Wine Styles3.0   
Culinary Arts Major Elective Requirements - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
Complete any combination totaling at least 1.0 units from the following:
CUL 222 A Culinary Tour of Sonoma County1.5   
CUL 270.30 Sonoma Wine Country Cuisine0.5   
CUL 275.10 American Regional: Cajun and Creole Cuisine0.3-2.0   
CUL 275.11 American Regional: Southern Cuisine0.3-2.0   
CUL 275.12 American Regional: Hawaiian Cuisine0.3-2.0   
CUL 275.31 Pekinese Cuisine0.3-2.0   
CUL 275.32 Shanghainese Cuisine0.3-2.0   
CUL 275.33 Hunanese Cuisine0.3-2.0   
CUL 275.34 Cantonese Cuisine0.3-2.0   
CUL 275.42 Singaporean Cuisine0.3-2.0   
CUL 275.46 Indonesian Cuisine0.3-2.0   
CUL 275.48 Indian Cuisine0.3-2.0   
CUL 275.49 Malaysian Cuisine0.3-2.0   
CUL 275.50 Moroccan Cuisine0.3-2.0   
CUL 275.64 Greek Cuisine0.3-2.0   
CUL 275.65 Spanish Cuisine0.3-2.0   
CUL 275.80 Northwest Italian Cuisines1.0   
CUL 275.81 Northern Italian Cuisines1.0   
CUL 275.82 Northeast Italian Cuisines1.0   
CUL 275.83 Southern Italian Cuisines1.0   
CUL 275.84 Eastern Central Italian Cuisine0.3-2.0   
CUL 275.85 Western Central Italian Cuisine0.3-2.0   
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: ____________________________________________