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Culinary Arts (AA) Culinary Arts Total Units: 32
Term Effective: Fall 2020


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 32 units from
    • Culinary Arts Major Requirements
    • Information Learning Resources Requirement

Culinary Arts Major Requirements - complete 31.00 units
CUL 250 Sanitation and Safety1.00
CUL 250.1 Culinary Arts Survey1.00
CUL 251A Culinary Fundamentals 13.00
CUL 251B Culinary Fundamentals 23.00
CUL 251C Culinary Fundamentals 31.50
CUL 254 Introduction to Baking and Pastry4.00
CUL 254.5 Professional Plate Presentation1.00
CUL 255 Production Baking4.00
CUL 255.2 Careers in the Food and Beverage Industry1.00
Complete any combination totaling at least 6.00 units from the following:
CUL 253 Restaurant Class6.50
CUL 253.10 Restaurant Kitchen3.00
CUL 253.11 Restaurant Pantry Station0.50
CUL 256 Restaurant Dining Room Service2.00
CUL 256.12 Restaurant Wine Service0.50
Complete any combination totaling at least 4.50 units from the following:
CUL 254.4 Purchasing and Bakeshop Management1.00
CUL 255.1 Specialty Production Baking4.00
CUL 256.3 Introduction to Front House Operations1.00
CUL 256.8 Beverage Management1.00
CUL 256.9 Restaurant Wine Management1.00
CUL 256.10 Restaurant Operations3.00
CUL 256.11 Wine and Food Pairing1.50
DIET 52 Management Training Techniques2.00
DIET 55 Food Production Management3.00
FDNT 10 Elementary Nutrition3.00
HOSP 50 Introduction to Tourism in Sonoma County1.00
SUSAG 50 Introduction to Sustainable Agriculture3.00
SUSAG 120 Organic Gardening and Food Production2.00
WINE 1 Introduction to Viticulture, Winemaking, Wines of the World3.00
Complete any combination totaling at least 1.00 units from the following:
CUL 270.30 Sonoma Wine Country Cuisine0.50
CUL 275.1 French Cuisine: Provence1.00
CUL 275.2 French Cuisine: Paris1.00
CUL 275.3 French Cuisine: Burgundy1.00
CUL 275.10 American Regional: Cajun and Creole Cuisine1.00
CUL 275.11 American Regional: Southern Cuisine1.00
CUL 275.12 American Regional: Hawaiian Cuisine1.00
CUL 275.15 Japanese Cuisine: Tokyo1.00
CUL 275.16 Japanese Cuisine: Osaka1.00
CUL 275.17 Japanese Cuisine: Street Food1.00
CUL 275.31 Pekinese Cuisine1.00
CUL 275.32 Shanghainese Cuisine1.00
CUL 275.33 Hunanese Cuisine1.00
CUL 275.34 Cantonese Cuisine1.00
CUL 275.48 Indian Cuisine1.00
CUL 275.49 Malaysian Cuisine1.00
CUL 275.64 Greek Cuisine1.00
CUL 275.65 Spanish Cuisine1.00
CUL 275.66 Mexican Cuisine: Oaxacan1.00
CUL 275.67 Mexican Cuisine: Yucatan1.00
CUL 275.68 Mexican Cuisine: Veracruz1.00
CUL 275.80 Northwestern Italian Cuisines1.00
CUL 275.81 Northern Italian Cuisines1.00
CUL 275.82 Northeastern Italian Cuisines1.00
CUL 275.83 Southern Italian Cuisines1.00
CUL 275.84 Eastern Central Italian Cuisine1.00
CUL 275.85 Western Central Italian Cuisine1.00
Information Learning Resources Requirement - complete 1.00 units
LIR 10 Introduction to Information Literacy1.00

Term Effective: Fall 2020

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 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.

Phone Email Website
(707) 524-1843
Culinary Arts