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Evaluation Worksheet
Recommended Course Sequence
| Culinary Arts: Front House Operations Certificate |
Culinary Arts |
Total Units: 10 |
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Catalog rights may apply, see a counselor for more information.
Term Effective:
Fall 2002
Description:
The Culinary Arts Front House Operations Skills Certificate is designed for
individuals who are interested in learning professional dining room service
skills. This 10-unit program prepares students for a variety of front house
restaurant positions including wait staff, hosts, wine servers, and managers.
Instruction is offered in table service techniques, food and beverage
operations, restaurant maintenance, culinary supervision and leadership, wine
appreciation, wine and food affinities, and wine service. The full time
student can complete this program in one semester.
The dining room is the first and primary contact a guest has with a
restaurant. Restaurant owners know that hiring professional, friendly and
skilled front house staff is key to their success. Restaurants located in
desirable destination regions, such as Sonoma and Napa counties, have a
particular need for professionally trained front house staff. Job
opportunities for both wait staff and management positions remain high and
will continue to grow.
Program Student Learning Outcomes
Upon successful completion of this certificate, the student will be able to:
- Demonstrate station organization, storage, menu comprehension, and sanitation
principles as they apply to food and beverage operation;
- determine career options in a variety of food and beverage operations;
- exercise appropriate dining room management and customer service techniques; and
- demonstrate the importance of local and seasonal products in the professional food
and wine industry.
Recommended Course Sequence
More information about the Culinary Arts programs can be found at the Culinary Arts website.
Program Requirements:
The requirements for the Culinary Arts: Front House Operations Certificate program are:
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Complete 10 units from
- Culinary Arts Front House Operations Requirements
| Culinary Arts Front House Operations Requirements - complete 10.00 units |
| CUL 250 | Sanitation and Safety | 1.00 |
| CUL 250.1 | Culinary Arts Survey | 1.00 |
| CUL 256.3 | Food & Beverage Operations | 1.00 |
| CUL 256.5 | Wine Appreciation | 1.00 |
| CUL 256.6 | Wine and Food Affinities | 1.00 |
Term Effective:
Fall 2002
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.
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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:
A certificate will be granted upon completion of the required courses with a grade of "C" or better.
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