Printer Friendly Version    Evaluation Worksheet    Recommended Course Sequence

Culinary Arts: Restaurant Management Certificate Culinary Arts Total Units: 18.5
A newer version of this program is available. View the latest version here.

Catalog rights may apply, see a counselor for more information.

Term Effective: Fall 2014


The Restaurant Management Certificate of Achievement 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. Students will complete an internship at a local restaurant after successfully completing all coursework.

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

Program Student Learning Outcomes

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

  1. Employ proper restaurant management to ensure compliance with safety and sanitation regulations;
  2. use basic math skills to accomplish cash management, labor, and food costing;
  3. develop employee professionalism in a restaurant setting;
  4. apply 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 hire, and manage a front house staff; and
  7. employ the diversity of cultural influences and values related to a professional culinary environment.

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 Culinary Arts: Restaurant Management Certificate program are:

  • Complete 18.5 units from
    • Restaurant Management Requirements

Restaurant Management Requirements - complete 18.50 units
CUL 99ICulinary Arts Occupational Work Experience Internship0.50-8.00
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
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:
BMG 50Introduction to Management and Supervision3.00
BMG 52Written Communication in Organizations3.00
BMG 53Oral Communication in Organizations3.00
BMG 54Quantitative Skills/Math3.00
BMG 61Skills for Managers1.50
BMG 85.3Small Business Records and Cash Flow1.00
CUL 253.1Professional Cooking Basics2.00
CUL 254Introduction to Baking and Pastry4.00
CUL 256.5Wine Appreciation1.50
CUL 256.6Wine and Food Affinities1.00
HOSP 51Customer Service1.00
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 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
WINE 113Winemakers of Sonoma County1.50

Term Effective: Fall 2014

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 2016

Previous Versions:

Restaurant Management - effective Summer 2012
Restaurant Management - effective Fall 2007

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

Phone Email Website
(707) 522-2800