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Culinary Arts & Restaurant Ops (AA) Culinary Arts Total Units: 40
Term Effective: Fall 2025

Description:

The Culinary Arts & Restaurant Ops major is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks, service staff, and supervisors in a wide range of food and beverage service environments, such as restaurants, hotels, catering operations, and institutional settings.

This program of study is also available in two certificate options: Culinary Arts certificate and Restaurant Operations certificate.

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 and beverage 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, baking and food service, and use of hand tools;
  4. Use basic math skills to accomplish cash management, labor, and food and beverage costing;
  5. Implement industry-standard human resource practices conforming to federal and state wage and labor laws;
  6. Employ industry standards relating to the service and sales of alcoholic beverages;
  7. Apply human resource principles to manage a restaurant staff and implement employee professionalism in a restaurant setting;
  8. Demonstrate responsibility and team skills for the food and beverage service industry;
  9. Describe career opportunities within the food and beverage industry and strategize own career;
  10. Critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
  11. Employ the diversity of cultural influences and values related to a professional culinary environment; and
  12. Exercise critical thinking in evaluating information, solving problems, and making decisions related to food and beverage preparation and service.

Program Requirements:

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

  • Complete 40 units from
    • Culinary Arts and Restaurant Operations Major Requirements
    • Information Learning Resources Requirement

Culinary Arts and Restaurant Operations Major Requirements - complete 39.00 units
CUL 230Introduction to Culinary Arts1.50
CUL 251ACulinary Fundamentals 13.00
CUL 251BCulinary Fundamentals 23.00
CUL 251CCulinary Fundamentals 31.50
CUL 253.8Restaurant Kitchen4.00
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 258.1Restaurant Dining Room Service3.00
CUL 258.2Restaurant Wine Service1.00
CUL 258.3Wine and Food Pairing1.50
CUL 258.4Introduction to Front House Operations1.00
CUL 258.6Restaurant Operations3.00
Complete any combination totaling at least 6.00 units from the following:
CourseDescriptionUnits
BAD 53Introduction to Solving Business Problems With Spreadsheets1.50
BGN 81Practical Business Math Skills3.00
BMG 61Skills for Managers1.50
CS 61.1AMicrosoft Excel, Part 11.50
CUL 99ICulinary Arts Internship0.50-8.00
CUL 255.1Specialty Production Baking4.00
CUL 260.7Bakeshop Operations1.00
DIET 52Management Training Techniques3.00
DIET 55Food Production Management2.00
FDNT 10Elementary Nutrition3.00
HOSP 50Introduction to Tourism in Sonoma County1.00
HOSP 53Customer Service1.50
HOSP 54Customer Relations for the Hospitality Industry1.50
SPAN 1Elementary Spanish-Part 14.00
SUAG 5Introduction to Sustainable Agriculture3.00
SUAG 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:
CourseDescriptionUnits
CUL 261.1Wedding Cake Baking and Assembly1.00
CUL 261.2Fancy Cakes: Chocolate, Marzipan, & Rolled Fondant0.50
CUL 261.3Holiday Cake Baking0.50
CUL 262.1Artisan Bread Baking0.50
CUL 262.2Sourdough Breads0.50
CUL 262.3Pizza and Focaccia0.50
CUL 262.4Whole Grain Breads0.50
CUL 262.5Enriched Yeast Breads0.50
CUL 262.6Holiday Yeast Breads0.50
CUL 262.7Brunch Pastries0.50
CUL 263.1Seasonal Pie Baking0.50
CUL 263.2Holiday Pie Baking0.50
CUL 263.3Seasonal Tart Baking0.50
CUL 263.4Holiday Tart Baking0.50
CUL 263.5Holiday Cookie Baking0.50
CUL 264.1Artisan Chocolates0.50
CUL 264.2Holiday Candy Making0.50
CUL 264.3Ice Cream, Sorbet and Frozen Desserts0.50
CUL 264.4Gluten-Free Baking0.50
CUL 271.3Sonoma Wine Country Cuisine0.50
CUL 276.1French Cuisine: Provence1.00
CUL 276.2French Cuisine: Paris1.00
CUL 276.3French Cuisine: Burgundy1.00
CUL 276.4American Cuisine: Cajun & Creole1.00
CUL 276.5American Cuisine: Southern1.00
CUL 276.6American Cuisine: Hawaiian1.00
CUL 276.7Japanese Cuisine: Tokyo1.00
CUL 276.8Japanese Cuisine: Osaka1.00
CUL 276.9Japanese Cuisine: Street Food1.00
CUL 277.1Swiss Cuisine1.00
CUL 277.2Pekinese Cuisine1.00
CUL 277.3Shanghainese Cuisine1.00
CUL 277.4Hunanese Cuisine1.00
CUL 277.5Cantonese Cuisine1.00
CUL 277.9Vietnamese Cuisine1.00
CUL 278.1Indian Cuisine1.00
CUL 278.2Malaysian Cuisine1.00
CUL 278.3Mediterranean Cuisine1.00
CUL 278.4Greek Cuisine1.00
CUL 278.5Spanish Cuisine1.00
CUL 278.6Mexican Cuisine: Oaxacan1.00
CUL 278.7Mexican Cuisine: Yucatan1.00
CUL 278.8Mexican Cuisine: Veracruz1.00
CUL 279.2Italian Cuisine: Northwestern1.00
CUL 279.3Italian Cuisine: Northern1.00
CUL 279.4Italian Cuisine: Northeastern1.00
CUL 279.5Italian Cuisine: Southern1.00
CUL 279.6Italian Cuisine: Eastern Central1.00
CUL 279.7Italian 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 2025

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 Summer 2025
Culinary Arts - effective Fall 2024
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.

Notes:

The degree will be granted upon completion of the required courses with a grade of "C" or better.

The Culinary Arts Program has three certificates and one A.A. degree with most 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.

Contact
Information
Phone Email Website
(707) 577-8358
bfischer@santarosa.edu
Culinary Arts