Culinary Arts: Restaurant Management (AA) Culinary Arts Total Units: 20.5

Term Effective: Fall 2017

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 2018

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.

Previous Versions:

Culinary Arts: Restaurant Management - effective Fall 2016
Culinary Arts: Restaurant Management - effective Fall 2014
Restaurant Management - effective Summer 2012
Restaurant Management - effective Spring 2011
Restaurant Management - effective Fall 2007


The Culinary Arts: Restaurant Management Degree program is designed to train individuals in all aspects of restaurant management. Successful students will be prepared to work in a variety of managerial roles in restaurants, hotels, catering companies and other similar food service businesses.

This program of study is also available as a Certificate option.

Program Student Learning Outcomes:

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

  1. Employ proper restaurant operations procedures to ensure compliance with safety and sanitation regulations;
  2. use basic math skills to accomplish cash management, labor, and food and beverage costing;
  3. develop employee professionalism in a restaurant setting;
  4. implement industry-standard human resource practices conforming to federal and state wage and labor laws;
  5. employ industry standards relating to service, sales, and alcoholic beverage service;
  6. apply human resource principles to manage a restaurant staff;
  7. employ the diversity of cultural influences and values related to a professional culinary environment; and
  8. exercise critical thinking in evaluating information, solving problems, and making decisions related to food preparation and food service.

Program Requirements:

The requirements for the Culinary Arts: Restaurant Management program are:

  • Complete 20.5 units from
    • Culinary Arts: Restaurant Management Requirements
    • Information Learning Resources Requirement

Culinary Arts: Restaurant Management Requirements - complete 19.50 units
CUL 99ICulinary Arts Occupational Work Experience Internship3.00
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 250.2Careers in the Food and Beverage Industry1.00
CUL 256Front House Operations4.50
CUL 256.8Beverage Management1.00
CUL 256.9Introduction to Wine in the Restaurant1.00
CUL 256.10Restaurant Operations3.00
Complete any combination totaling at least 4.00 units from the following:
BGN 81Practical Business Math Skills3.00
BMG 50Introduction to Management and Supervision3.00
BMG 52Business Communication3.00
BMG 53Oral Communication in Organizations3.00
BMG 61Skills for Managers1.50
CUL 253.6Professional Cooking Basics3.00
CUL 254Introduction to Baking and Pastry4.00
CUL 256.5Wine Appreciation1.50
CUL 256.11Wine and Food Affinities1.50
HOSP 53Customer Service1.50
SPAN 1Elementary Spanish-Part 14.00
SPAN 2Elementary Spanish-Part 24.00
SPAN 3Intermediate Spanish-Part One4.00
SPAN 4Intermediate Spanish-Part 24.00
SPAN 40Introductory Spanish for Spanish Speakers4.00
SPAN 41Intermediate Spanish for Spanish Speakers4.00
SPAN 50AConversation for Beginners-Part 13.00
SPAN 50BConversation for Beginners-Part 23.00
SPAN 50CIntermediate Conversation3.00
SPAN 58High Intermediate Conversation2.00
WINE 111Sonoma County American Viticulture Areas1.50
WINE 112Wine Regions of California1.50
Information Learning Resources Requirement - complete 1.00 units
LIR 10Introduction to Information Literacy1.00

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.


CUL 99I must be taken for a minimum of 3.0 units

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(707) 522-2800