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Evaluation Worksheet
Recommended Course Sequence
| Restaurant Management (AA) |
Culinary Arts |
Total Units: 19.5 |
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Catalog rights may apply, see a counselor for more information.
Term Effective:
Spring 2011
Description:
The 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 Career Certificate option.
Program Student Learning Outcomes
Upon successful completion of this major, the student will be able to:
- Employ proper restaurant management to ensure comppance with safety and
sanitation regulations;
- use basic math skills to accomplish cash management, labor, and food costing;
- develop employee professionalism in a restaurant setting;
- apply federal and state wage and labor laws;
- employ industry standards relating to service, sales, and alcoholic beverage service;
- apply human resource principles to hire, and manage a front house staff;
- 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 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.
Program Requirements:
The requirements for the Restaurant Management (AA) program are:
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Complete 19.5 units from
- Restaurant Management Requirements
- Information Learning Resources Requirement
| Restaurant Management Requirements - complete 18.50 units |
| CUL 99I | Culinary Arts Occupational Work Experience Internship | 0.50-8.00 |
| CUL 250 | Sanitation and Safety | 1.00 |
| CUL 250.1 | Culinary Arts Survey | 1.00 |
| CUL 256 | Front House Operations | 4.50 |
| CUL 256.8 | Beverage Management | 1.00 |
| CUL 256.9 | Introduction to Wine in the Restaurant | 1.00 |
| CUL 256.10 | Restaurant Operations | 3.00 |
Complete any combination totaling at least 4.00 units from the following:
| | Course | Description | Units |
|---|
| BMG 50 | Introduction to Management and Supervision | 3.00 |
| BMG 52 | Written Communication in Organizations | 3.00 |
| BMG 53 | Oral Communication in Organizations | 3.00 |
| BMG 54 | Quantitative Skills/Math | 3.00 |
| BMG 61 | Skills for Managers | 1.50 |
| BMG 85.3 | Business Records & Cash Flow | 1.00 |
| CUL 253.1 | Professional Cooking Basics | 2.00 |
| CUL 254 | Introduction to Baking & Pastry | 4.00 |
| CUL 256.5 | Wine Appreciation | 1.50 |
| CUL 256.6 | Wine and Food Affinities | 1.00 |
| HOSP 51 | Introduction to Customer Service | 1.00 |
| SPAN 1 | Elementary Spanish-Part 1 | 4.00 |
| SPAN 2 | Elementary Spanish-Part 2 | 4.00 |
| SPAN 2S | Elementary Spanish | 4.00 |
| SPAN 3 | Intermediate Spanish-Part One | 4.00 |
| SPAN 4 | Intermediate Spanish-Part 2 | 4.00 |
| SPAN 50A | Conversation for Beginners - Part 1 | 3.00 |
| SPAN 50B | Conversation for Beginners - Part 2 | 3.00 |
| SPAN 50C | Intermediate Conversation | 3.00 |
| SPAN 55 | Spanish Intensive Workshop | 1.00-4.00 |
| SPAN 58 | High Intermediate Conversation | 2.00 |
| WINE 111 | Sonoma County Appellations | 1.50 |
| WINE 112 | Wine Regions of California | 1.50 |
| WINE 113 | Winemakers of Sonoma County | 1.50 |
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| Information Learning Resources Requirement - complete 1.00 units |
Complete any combination totaling at least 1.00 units from the following:
| | Course | Description | Units |
|---|
| LIR 10 | Introduction to Information Literacy | 1.00 |
| LIR 30 | Introduction to Information Literacy for Research Projects | 1.00 |
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Term Effective:
Spring 2011
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:
Summer 2012
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.
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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.
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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.
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Notes:
CUL 99I must be taken for a minimum of 3.0 units
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