Culinary Arts Certificate Culinary Arts Total Units: 21.5

Term Effective: Fall 2020

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.

Term Inactive: Fall 2023

Previous Versions:

Culinary Arts - effective Fall 2016
Culinary Arts - effective Fall 2012
Culinary Arts - effective Fall 2005


The Culinary Arts Certificate of Achievement 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. Training options also prepare students to transfer to a professional chef program or four-year university. Students are instructed in the preparation of stocks, soups, sauces, side dishes, garde manger, entrees, breads, pastries, and desserts. While working in the Culinary Cafe, students rotate through kitchen stations to gain the proficiency required to perform at a professional level in a commercial kitchen.

This program of study is also available as an Associate degree major option.

Program Student Learning Outcomes:

Upon successful completion of this program, the student will be able to:

  1. Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
  2. Define and use the basic terminology and techniques of the culinary professional;
  3. Demonstrate skill and apply professional industry standards in food handling, beverage service, baking, and food service;
  4. Demonstrate the importance of local and seasonal products in professional cooking;
  5. Demonstrate responsibility and team skills for the food service industry;
  6. Determine and appraise career opportunities within the food industry;
  7. Critique, assess, and improve performance, listening add communication skills; and
  8. Employ the diversity of cultural influences and values related to a professional culinary environment.

Program Requirements:

The requirements for the Culinary Arts program are:

  • Complete 21.5 units from
    • Culinary Arts Certificate Requirements

Culinary Arts Certificate Requirements - complete 21.50 units
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 251ACulinary Fundamentals 13.00
CUL 251BCulinary Fundamentals 23.00
CUL 251CCulinary Fundamentals 31.50
CUL 254Introduction to Baking and Pastry4.00
CUL 254.5Professional Plate Presentation1.00
CUL 255.2Careers in the Food and Beverage Industry1.00
Complete any combination totaling at least 6.00 units from the following:
CUL 253Restaurant Class6.50
CUL 253.10Restaurant Kitchen3.00
CUL 253.11Restaurant Pantry Station0.50
CUL 256Restaurant Dining Room Service2.00
CUL 256.12Restaurant Wine Service0.50

Course Prerequisites and Advisories:

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.


A certificate will be granted upon completion of the required courses with a grade of "C" or better.

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(707) 524-1758