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Term Effective:
Fall 2014
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.
Description:
The Culinary Arts major is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks in a wide range of food service settings, such as restaurants, hotels, catering operations, and institutional kitchens, including banquet cooks. Additionally, this training will prepare students for transfer to a professional chef program or four-year university. Because of certain restrictions for transfer, please consult with a counselor before beginning the program.
This program of study is also available as a career certificate option.
For more information, see the Culinary Arts website.
Program Student Learning Outcomes
Upon successful completion of this major, the student will be able to:
- Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
- use classic cooking terminology and methods, apply health and safety standards;
- demonstrate skill and apply professional industry standards in food handling, beverage service, baking and food service, and use of hand tools;
- demonstrate responsibility and team skills for the food service industry;
- describe career opportunities within the food industry and strategize own career;
- critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
- recognize the diversity of cultural influences and values related to a professional culinary environment; and
- think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.
Recommended Sequence of Courses
Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.
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