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Culinary Arts (AA) Culinary Arts Total Units: 33
Term Effective: Fall 2024


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 certificate option.

Program Student Learning Outcomes:

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

  1. Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
  2. Use classic cooking terminology and methods, apply health and safety standards;
  3. Demonstrate skill and apply professional industry standards in food handling, beverage service, baking and food service, and use of hand tools;
  4. Demonstrate responsibility and team skills for the food service industry;
  5. Describe career opportunities within the food industry and strategize own career;
  6. Critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
  7. Recognize the diversity of cultural influences and values related to a professional culinary environment; and
  8. Think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.

Program Requirements:

The requirements for the Culinary Arts (AA) program are:

  • Complete 33 units from
    • Culinary Arts Major Requirements
    • Information Learning Resources Requirement

Culinary Arts Major Requirements - complete 32.00 units
CUL 230Introduction to Culinary Arts1.50
CUL 251ACulinary Fundamentals 13.00
CUL 251BCulinary Fundamentals 23.00
CUL 251CCulinary Fundamentals 31.50
CUL 254Introduction to Baking and Pastry3.50
CUL 254.5Professional Plate Presentation1.00
CUL 255Production Baking4.00
CUL 255.2Careers in the Food and Beverage Industry1.00
CUL 253.10Restaurant Kitchen4.00
CUL 256Restaurant Dining Room Service3.00
CUL 256.12Restaurant Wine Service1.00
Complete any combination totaling at least 4.50 units from the following:
CUL 254.4Purchasing and Bakeshop Management1.00
CUL 255.1Specialty Production Baking4.00
CUL 256.3Introduction to Front House Operations1.00
CUL 256.8Beverage Management1.50
CUL 256.10Restaurant Operations3.00
CUL 256.11Wine and Food Pairing1.50
DIET 52Management Training Techniques3.00
DIET 55Food Production Management2.00
FDNT 10Elementary Nutrition3.00
HOSP 50Introduction to Tourism in Sonoma County1.00
SUSAG 50Introduction to Sustainable Agriculture3.00
SUSAG 120Organic Gardening and Food Production2.00
WINE 1Introduction to Viticulture, Winemaking, Wines of the World3.00
Complete any combination totaling at least 1.00 units from the following:
CUL 270.30Sonoma Wine Country Cuisine0.50
CUL 275.1French Cuisine: Provence1.00
CUL 275.2French Cuisine: Paris1.00
CUL 275.3French Cuisine: Burgundy1.00
CUL 275.6Swiss Cuisine1.00
CUL 275.10American Cuisine: Cajun & Creole1.00
CUL 275.11American Cuisine: Southern1.00
CUL 275.12American Cuisine: Hawaiian1.00
CUL 275.15Japanese Cuisine: Tokyo1.00
CUL 275.16Japanese Cuisine: Osaka1.00
CUL 275.17Japanese Cuisine: Street Food1.00
CUL 275.31Pekinese Cuisine1.00
CUL 275.32Shanghainese Cuisine1.00
CUL 275.33Hunanese Cuisine1.00
CUL 275.34Cantonese Cuisine1.00
CUL 275.47Vietnamese Cuisine1.00
CUL 275.48Indian Cuisine1.00
CUL 275.49Malaysian Cuisine1.00
CUL 275.60Mediterranean Cuisine1.00
CUL 275.64Greek Cuisine1.00
CUL 275.65Spanish Cuisine1.00
CUL 275.66Mexican Cuisine: Oaxacan1.00
CUL 275.67Mexican Cuisine: Yucatan1.00
CUL 275.68Mexican Cuisine: Veracruz1.00
CUL 275.80Italian Cuisine: Northwestern1.00
CUL 275.81Italian Cuisine: Northern1.00
CUL 275.82Italian Cuisine: Northeastern1.00
CUL 275.83Italian Cuisine: Southern1.00
CUL 275.84Italian Cuisine: Eastern Central1.00
CUL 275.85Italian Cuisine: Western Central1.00
CUL 280.1Plant-Based Cuisine0.50
CUL 280.2Root-to-Stem Vegetarian Cooking0.50
CUL 280.3Vegetarian Salads0.50
CUL 280.4Braising Vegetables0.50
CUL 280.5Vegan Baking0.50
Information Learning Resources Requirement - complete 1.00 units
LIR 10Introduction to Information Literacy1.00

Term Effective: Fall 2024

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.

Previous Versions:

Culinary Arts - effective Fall 2023
Culinary Arts - effective Fall 2022
Culinary Arts - effective Fall 2020
Culinary Arts - effective Fall 2019
Culinary Arts - effective Fall 2018
Culinary Arts - effective Fall 2017
Culinary Arts - effective Fall 2016
Culinary Arts - effective Fall 2014
Culinary Arts - effective Summer 2012
Culinary Arts - effective Summer 2011
Culinary Arts - effective Spring 2011
Culinary Arts - effective Fall 2010
Culinary Arts - effective Fall 2005
Culinary Arts - effective Fall 2003

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.

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.

The Culinary Arts Program has five certificates and two A.A. degrees with classes in 8-week blocks. Before enrolling, please contact Department Chair Betsy Fischer (contact info below) to help with scheduling decisions. Phone number is also text number.

Phone Email Website
(707) 577-8358
Culinary Arts