Culinary Arts (AA) Culinary Arts Total Units: 40.0

Term Effective: Fall 2003

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 2005

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 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. Students interested in a suggested order for taking classes in this program, can view the recommended course sequence. For more information, see the Culinary Arts website.

Program Requirements:

The requirements for the Culinary Arts program are:

  • Complete 40.0 units from
    • Culinary Arts Major Core Requirements
    • Culinary Arts Major Electives
    • Information Learning Resources Requirement

Culinary Arts Major Core Requirements - complete 38.00 units
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 252.3Knife Skills2.00
CUL 252.4Stocks, Soups & Sauces0.50
CUL 252.7Meat, Fish & Poultry Identification & Fabrication0.50
CUL 252.13Fundamentals of Garde Manager1.00
CUL 253.1Practical Kitchen Preparation2.00
CUL 253.2Culinary Cafe Kitchen I2.00
CUL 253.3Culinary Cafe Kitchen II2.00
Complete any combination totaling at least 4.50 units from the following:
CUL 254.9Cakes & Cake Decorating1.00
CUL 254.10Tarts & Pies1.00
CUL 254.11Chocolate Techniques1.00
CUL 254.12Cookies, Candies, & Confections0.50
CUL 254.13Ice Cream, Custards, & Soft Desserts1.00
CUL 256.3Food & Beverage Operations1.00
CUL 256.5Wine Appreciation1.00
CUL 256.6Wine and Food Affinities1.00
FDNT 63Dimensions of Nutrition2.00
FREN 120French Through Cuisine3.00
AG 297.53FGardening Organically1.00
Culinary Arts Major Electives - complete 1.00 units
Complete any combination totaling at least 1.00 units from the following:
CUL 186Cultural Foods1.50-3.00
CUL 200.1Entrees - Poultry Cookery 10.50
CUL 200.10Entrees - Game Cookery0.50
CUL 200.11Hors D'oeuvres0.50
CUL 200.12Foundations, Beginnings: Stocks, Soups & Sauces0.50
CUL 200.13Salads and Salad Dressings0.50
CUL 200.14Garde Manger0.50
CUL 200.17The Art of Buffet Entertaining0.50
CUL 200.18The Art of Plate Presentation0.50
CUL 200.2Entrees - Poultry Cookery 20.50
CUL 200.4Meat Cookery 10.50
CUL 200.5Meat Cookery 20.50
CUL 200.6Seafood and Shellfish0.50
CUL 200.8Entrees - Seasonal Vegetarian Cookery0.50
CUL 200.9Entrees - Pasta Cookery0.50
CUL 205.2Introduction to Food and Wine Pairing1.00
CUL 210.1Quick Breads0.50
CUL 210.2Pastry: Chocolate0.50
CUL 210.3Holiday Desserts0.50
CUL 210.4Cake Decorating0.50
CUL 210.5Wedding Cakes0.50
CUL 210.6Pies and Tarts0.50
CUL 210.7Yeast Bread0.50
CUL 210.8Flatbread from Around the World0.50
CUL 215.1How to Cook-a Class for Absolute Beginners1.00
CUL 215.2Summer Grilling and Barbecuing0.50
CUL 215.3California Low-Fat Cooking0.50
CUL 221.26Basic Swiss Cuisine I0.50
CUL 221.27American Regional Cuisine-California and the West0.50
CUL 221.31The French Chef0.50
CUL 221.33American Regional Cuisine-California and the West II0.50
CUL 221.34Entrees, Side Dishes Fish-Shellfish II0.50
CUL 221.36Mediterranean Cuisine I0.50
CUL 221.40Pacific Rim Cuisine0.50
CUL 221.42Today's Gourmet Vegetarian0.50
CUL 221.44The Good Cook's Pantry2.00
CUL 221.45American Regional Cuisine-Southwest0.50
CUL 221.52Alternatives to Traditional Baking2.00
CUL 221.53Selected Topics in Professional Food Preparation0.50
CUL 221.54Home Cooking for 1... or 21.00
CUL 221.8Entrees - Lamb0.50
CUL 222A Cook's Tour of Sonoma2.00
CUL 225.1Basic Mexican Cuisine 11.00
CUL 229Special Event Catering1.00-3.00
CUL 240.1Basic Italian Cuisine 11.00
CUL 240.2Italian Cuisine 21.00
CUL 259Wine Training for Cooks1.50
CUL 265.1Japanese Cuisine 11.00
CUL 270.1Thai Cuisine0.50
CUL 287.1French Cuisine I1.00
CUL 287.11Advanced Italian Cuisine III1.00
CUL 287.12Classical Italian Cuisine IV1.00
CUL 287.14Japanese Cuisine II1.00
CUL 287.15Japanese Cuisine III1.00
CUL 287.18Mexican Cuisine II1.00
CUL 287.19Mexican Cuisine III1.00
CUL 287.2French Cuisine II1.00
CUL 287.20Mexican Cuisine IV1.00
CUL 287.26Practical Italian Cuisine V1.00
CUL 287.27Regional Italian Cuisine VI1.00
CUL 287.29French Cuisine III1.00
CUL 287.5Basic Techniques of Chinese Cooking1.00
CUL 287.6Regional Chinese Cooking1.00
CUL 287.7Chinese Dim Sum Cooking1.00
CUL 287.8Advanced Chinese Classical Cuisine1.00
Information Learning Resources Requirement - complete 1.00 units
Complete any combination totaling at least 1.00 units from the following:
LIR 10Introduction to Information Literacy1.00
LIR 50Information Literacy for Research Projects1.00
LIR 110Finding and Using Information1.00

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.


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

Phone Email Website
(707) 527-4395