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.
Upon successful completion of this program, the student will be able to:
- Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food and beverage handling;
- Use classic cooking terminology and methods, apply health and safety standards;
- Demonstrate skill and apply professional industry standards in food handling, beverage, baking and food service, and use of hand tools;
- Use basic math skills to accomplish cash management, labor, and food and beverage costing;
- Implement industry-standard human resource practices conforming to federal and state wage and labor laws;
- Employ industry standards relating to the service and sales of alcoholic beverages;
- Apply human resource principles to manage a restaurant staff and implement employee professionalism in a restaurant setting;
- Demonstrate responsibility and team skills for the food and beverage service industry;
- Describe career opportunities within the food and beverage industry and strategize own career;
- Critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
- Employ the diversity of cultural influences and values related to a professional culinary environment; and
- 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:
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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 230 | Introduction to Culinary Arts | 1.50 |
CUL 251A | Culinary Fundamentals 1 | 3.00 |
CUL 251B | Culinary Fundamentals 2 | 3.00 |
CUL 251C | Culinary Fundamentals 3 | 1.50 |
CUL 253.8 | Restaurant Kitchen | 4.00 |
CUL 254 | Introduction to Baking and Pastry | 3.50 |
CUL 254.5 | Professional Plate Presentation | 1.00 |
CUL 255 | Production Baking | 4.00 |
CUL 255.2 | Careers in the Food and Beverage Industry | 1.00 |
CUL 258.1 | Restaurant Dining Room Service | 3.00 |
CUL 258.2 | Restaurant Wine Service | 1.00 |
CUL 258.3 | Wine and Food Pairing | 1.50 |
CUL 258.4 | Introduction to Front House Operations | 1.00 |
CUL 258.6 | Restaurant Operations | 3.00 |
Complete any combination totaling at least 6.00 units from the following:
| Course | Description | Units |
BAD 53 | Introduction to Solving Business Problems With Spreadsheets | 1.50 |
BGN 81 | Practical Business Math Skills | 3.00 |
BMG 61 | Skills for Managers | 1.50 |
CS 61.1A | Microsoft Excel, Part 1 | 1.50 |
CUL 99I | Culinary Arts Internship | 0.50-8.00 |
CUL 255.1 | Specialty Production Baking | 4.00 |
CUL 260.7 | Bakeshop Operations | 1.00 |
DIET 52 | Management Training Techniques | 3.00 |
DIET 55 | Food Production Management | 2.00 |
FDNT 10 | Elementary Nutrition | 3.00 |
HOSP 50 | Introduction to Tourism in Sonoma County | 1.00 |
HOSP 53 | Customer Service | 1.50 |
HOSP 54 | Customer Relations for the Hospitality Industry | 1.50 |
SPAN 1 | Elementary Spanish-Part 1 | 4.00 |
SUAG 5 | Introduction to Sustainable Agriculture | 3.00 |
SUAG 120 | Organic Gardening and Food Production | 2.00 |
WINE 1 | Introduction to Viticulture, Winemaking, Wines of the World | 3.00 |
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Information Learning Resources Requirement - complete 1.00 units |
LIR 10 | Introduction to Information Literacy | 1.00 |
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.
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.
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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:
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.
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