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Culinary Arts Major (AA) Culinary Arts Total Units: 40

Term Effective: Summer 2011

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: Summer 2012

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.

Previous Versions:

Culinary Arts - effective Spring 2011
Culinary Arts - effective Fall 2010
Culinary Arts - effective Fall 2005
Culinary Arts - effective Fall 2003

Description:

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 career certificate option. For more information, see the Culinary Arts website.

Program Student Learning Outcomes

Upon successful completion of this major, 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.

Recommended Sequence of Courses

Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.

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.

Program Requirements:

The requirements for the Culinary Arts program are:

  • Complete 40 units from
    • Culinary Arts Major Requirements
    • Culinary Arts Major Elective Requirements
    • Information Learning Resources Requirement

Culinary Arts Major Requirements - complete 38.0 units
CourseDescriptionUnits
CUL 250 Sanitation and Safety1.0
CUL 250.1 Culinary Arts Survey1.0
CUL 252.3 Knife Skills2.0
CUL 252.13 Fundamentals of Garde Manger1.0
CUL 253A Culinary Cafe 16.0
CUL 253B Culinary Cafe 26.0
CUL 253.1 Professional Cooking Basics2.0
CUL 253.5 Professional Meat and Sauce Preparation1.0
CUL 254 Introduction to Baking & Pastry4.0
CUL 255 Production Baking5.0
CUL 256 Front House Operations4.5
Complete any combination totaling at least 4.5 units from the following:
CUL 254.9 Cakes & Cake Decorating1.0
CUL 254.10 Tarts & Pies1.0
CUL 254.11 Chocolate Techniques1.0
CUL 254.12 Cookies, Candies, & Confections1.0
CUL 254.13 Ice Cream, Custards, & Soft Desserts1.0
CUL 256.3 Introduction to Food and Beverage Operations1.0
CUL 256.5 Wine Appreciation1.5
CUL 256.6 Wine and Food Affinities1.0
FDNT 63 Dimensions of Nutrition2.0
SUSAG 131 Organic Gardening Basics0.5-1.0
 
Culinary Arts Major Elective Requirements - complete 1.0 units
CourseDescriptionUnits
Complete any combination totaling at least 1.0 units from the following:
CUL 200.12 Foundations, Beginnings: Stocks, Soups & Sauces0.5
CUL 200.8 Entrees - Seasonal Vegetarian Cookery0.5
CUL 210.2 Pastry: Chocolate0.5
CUL 210.3 Holiday Desserts0.5
CUL 210.4 Cake Decorating0.5
CUL 210.5 Wedding Cakes0.5
CUL 210.6 Pies and Tarts0.5
CUL 210.7 Yeast Bread0.5
CUL 221.36 Mediterranean Cuisine I0.5
CUL 221.42 Today's Gourmet Vegetarian0.5
CUL 225.1 Basic Mexican Cuisine 11.0
CUL 240.1 Basic Italian Cuisine 11.0
CUL 240.2 Italian Cuisine 21.0
CUL 254.6 Bread Baking1.0
CUL 254.7 Puff Pastry, Danish, and Croissants0.5
CUL 254.8 Tea Breads & Muffins0.5
CUL 256.10 Restaurant Operations3.0
CUL 287.11 Advanced Italian Cuisine III1.0
CUL 287.12 Classical Italian Cuisine IV1.0
CUL 287.26 Practical Italian Cuisine V1.0
CUL 287.27 Regional Italian Cuisine VI1.0
CUL 287.5 Basic Techniques of Chinese Cooking1.0
CUL 287.6 Regional Chinese Cooking1.0
CUL 287.7 Chinese Dim Sum Cooking1.0
 
Information Learning Resources Requirement - complete 1.0 units
CourseDescriptionUnits
Complete any combination totaling at least 1.0 units from the following:
LIR 10 Introduction to Information Literacy1.0
LIR 30 Introduction to Information Literacy for Research Projects1.0

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.

Notes:

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

Contact
Information
Phone Email
(707) 527-4395
srjcmajor001010@santarosa.edu