The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Associate Degree Requirements:
The major is one of several requirements students need to fulfill in order to be awarded the Associate Degree, the highest level of academic achievement recognized by Santa Rosa Junior College. Please note that all of the following requirements must be met in order for the degree to be conferred:
For all students admitted for the Fall 2009 term or any term thereafter,
a grade of "C" or better, or "P" if the course is taken on a pass/no pass basis,
is required for each course applied toward the major.
The Culinary Arts & Restaurant Ops major is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks, service staff, and supervisors in a wide range of food and beverage service environments, such as restaurants, hotels, catering operations, and institutional settings.
This program of study is also available in two certificate options: Culinary Arts certificate and Restaurant Operations certificate.
Program Student Learning Outcomes:Upon successful completion of this program, the student will be able to:
Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food and beverage handling;
Use classic cooking terminology and methods, apply health and safety standards;
Demonstrate skill and apply professional industry standards in food handling, beverage, baking and food service, and use of hand tools;
Use basic math skills to accomplish cash management, labor, and food and beverage costing;
Implement industry-standard human resource practices conforming to federal and state wage and labor laws;
Employ industry standards relating to the service and sales of alcoholic beverages;
Apply human resource principles to manage a restaurant staff and implement employee professionalism in a restaurant setting;
Demonstrate responsibility and team skills for the food and beverage service industry;
Describe career opportunities within the food and beverage industry and strategize own career;
Critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
Employ the diversity of cultural influences and values related to a professional culinary environment; and
Exercise critical thinking in evaluating information, solving problems, and making decisions related to food and beverage preparation and service.
Program Requirements:
The requirements for the CA: Culinary Arts & Rest. Ops. program are:
Complete 40.0 units from
Culinary Arts and Restaurant Operations Major Requirements
Information Learning Resources Requirement
Culinary Arts and Restaurant Operations Major Requirements - complete 39.00 units
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
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.
Notes:
The degree will be granted upon completion of the required courses with a grade of "C" or better.
The Culinary Arts Program has three certificates and one A.A. degree with most classes in 8-week blocks. Before enrolling, please contact Department Chair Betsy Fischer (contact info below) to help with scheduling decisions. Phone number is also text number.