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Recommended Course Sequence
|Culinary Arts (AA)
Total Units: 44
Catalog rights may apply, see a counselor for more information.
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.
Upon successful completion of this program, the student will be able to:
This program of study is also available as a certificate option.
- Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
- use classic cooking terminology and methods, apply health and safety standards;
- demonstrate skill and apply professional industry standards in food handling, beverage service, baking and food service, and use of hand tools;
- demonstrate responsibility and team skills for the food service industry;
- describe career opportunities within the food industry and strategize own career;
- critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
- recognize the diversity of cultural influences and values related to a professional culinary environment; and
- think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.
The requirements for the Culinary Arts (AA) program are:
Complete 44 units from
- Culinary Arts Major Requirements
- Culinary Arts Major Elective Requirements
- Information Learning Resources Requirement
|Culinary Arts Major Requirements - complete 42.00 units|
|CUL 250||Sanitation and Safety||1.00|
|CUL 250.1||Culinary Arts Survey||1.00|
|CUL 250.2||Careers in the Food and Beverage Industry||1.00|
|CUL 250.3||Professional Plate Presentation||1.00|
|CUL 252.3||Knife Skills||2.00|
|CUL 252.14||Fundamentals of Garde Manger||1.50|
|CUL 253A||Culinary Cafe 1||6.00|
|CUL 253B||Culinary Cafe 2||6.00|
|CUL 253.6||Professional Cooking Basics||3.00|
|CUL 253.7||Professional Meat and Sauce Preparation||1.50|
|CUL 254||Introduction to Baking and Pastry||4.00|
|CUL 255||Production Baking||5.00|
|CUL 256||Front House Operations||4.50|
|Complete any combination totaling at least 4.50 units from the following:|
|CUL 254.4||Purchasing and Bakeshop Management||1.00|
|CUL 255.1||Specialty Production Baking||4.00|
|CUL 256.3||Introduction to Food and Beverage Operations||1.00|
|CUL 256.5||Wine Appreciation||1.50|
|CUL 256.8||Beverage Management||1.00|
|CUL 256.9||Introduction to Wine in the Restaurant||1.00|
|CUL 256.10||Restaurant Operations||3.00|
|CUL 256.11||Wine and Food Affinities||1.50|
|DIET 52||Management Training Techniques||3.00|
|DIET 55||Food Production Management||2.00|
|DIET 55L||Food Production Clinical Experience||2.00|
|DIET 57||Modified Diets||3.00|
|FDNT 10||Elementary Nutrition||3.00|
|HOSP 50||Introduction to Tourism in Sonoma County||1.00|
|SUSAG 50||Introduction to Sustainable Agriculture||3.00|
|SUSAG 120||Organic Gardening and Food Production||2.00|
|WINE 1||World Viticulture and Wine Styles||3.00|
|Culinary Arts Major Elective Requirements - complete 1.00 units|
|Information Learning Resources Requirement - complete 1.00 units|
|LIR 10||Introduction to Information Literacy||1.00|
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.
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.