Evaluation Worksheet for Major CA: Culinary Arts & Rest. Ops.
 
SID: ________________________________ Associate in Arts - 1010
  Effective: Fall 2025
  Culinary Arts
Name: ________________________________ (707) 577-8358

REQUIREMENTS: Complete 40.0 units

Culinary Arts and Restaurant Operations Major Requirements - complete 39.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
CUL 230 Introduction to Culinary Arts1.5   
CUL 251A Culinary Fundamentals 13.0   
CUL 251B Culinary Fundamentals 23.0   
CUL 251C Culinary Fundamentals 31.5   
CUL 253.8 Restaurant Kitchen4.0   
CUL 254 Introduction to Baking and Pastry3.5   
CUL 254.5 Professional Plate Presentation1.0   
CUL 255 Production Baking4.0   
CUL 255.2 Careers in the Food and Beverage Industry1.0   
CUL 258.1 Restaurant Dining Room Service3.0   
CUL 258.2 Restaurant Wine Service1.0   
CUL 258.3 Wine and Food Pairing1.5   
CUL 258.4 Introduction to Front House Operations1.0   
CUL 258.6 Restaurant Operations3.0   
 
Complete any combination totaling at least 6.0 units from the following:
BAD 53 Introduction to Solving Business Problems With Spreadsheets1.5   
BGN 81 Practical Business Math Skills3.0   
BMG 61 Skills for Managers1.5   
CS 61.1A Microsoft Excel, Part 11.5   
CUL 99I Culinary Arts Internship0.5-8.0   
CUL 255.1 Specialty Production Baking4.0   
CUL 260.7 Bakeshop Operations1.0   
DIET 52 Management Training Techniques3.0   
DIET 55 Food Production Management2.0   
FDNT 10 Elementary Nutrition3.0   
HOSP 50 Introduction to Tourism in Sonoma County1.0   
HOSP 53 Customer Service1.5   
HOSP 54 Customer Relations for the Hospitality Industry1.5   
SPAN 1 Elementary Spanish-Part 14.0   
SUAG 5 Introduction to Sustainable Agriculture3.0   
SUAG 120 Organic Gardening and Food Production2.0   
WINE 1 Introduction to Viticulture, Winemaking, Wines of the World3.0   
 
Complete any combination totaling at least 1.0 units from the following:
CUL 261.1 Wedding Cake Baking and Assembly1.0   
CUL 261.2 Fancy Cakes: Chocolate, Marzipan, & Rolled Fondant0.5   
CUL 261.3 Holiday Cake Baking0.5   
CUL 262.1 Artisan Bread Baking0.5   
CUL 262.2 Sourdough Breads0.5   
CUL 262.3 Pizza and Focaccia0.5   
CUL 262.4 Whole Grain Breads0.5   
CUL 262.5 Enriched Yeast Breads0.5   
CUL 262.6 Holiday Yeast Breads0.5   
CUL 262.7 Brunch Pastries0.5   
CUL 263.1 Seasonal Pie Baking0.5   
CUL 263.2 Holiday Pie Baking0.5   
CUL 263.3 Seasonal Tart Baking0.5   
CUL 263.4 Holiday Tart Baking0.5   
CUL 263.5 Holiday Cookie Baking0.5   
CUL 264.1 Artisan Chocolates0.5   
CUL 264.2 Holiday Candy Making0.5   
CUL 264.3 Ice Cream, Sorbet and Frozen Desserts0.5   
CUL 264.4 Gluten-Free Baking0.5   
CUL 271.3 Sonoma Wine Country Cuisine0.5   
CUL 276.1 French Cuisine: Provence1.0   
CUL 276.2 French Cuisine: Paris1.0   
CUL 276.3 French Cuisine: Burgundy1.0   
CUL 276.4 American Cuisine: Cajun & Creole1.0   
CUL 276.5 American Cuisine: Southern1.0   
CUL 276.6 American Cuisine: Hawaiian1.0   
CUL 276.7 Japanese Cuisine: Tokyo1.0   
CUL 276.8 Japanese Cuisine: Osaka1.0   
CUL 276.9 Japanese Cuisine: Street Food1.0   
CUL 277.1 Swiss Cuisine1.0   
CUL 277.2 China: Pekinese Cuisine1.0   
CUL 277.3 China: Shanghainese Cuisine1.0   
CUL 277.4 China: Hunanese Cuisine1.0   
CUL 277.5 China: Cantonese Cuisine1.0   
CUL 277.9 Vietnamese Cuisine1.0   
CUL 278.1 Indian Cuisine1.0   
CUL 278.2 Malaysian Cuisine1.0   
CUL 278.3 Mediterranean Cuisine1.0   
CUL 278.4 Greek Cuisine1.0   
CUL 278.5 Spanish Cuisine1.0   
CUL 278.6 Mexican Cuisine: Oaxacan1.0   
CUL 278.7 Mexican Cuisine: Yucatan1.0   
CUL 278.8 Mexican Cuisine: Veracruz1.0   
CUL 279.2 Italian Cuisine: Northwestern1.0   
CUL 279.3 Italian Cuisine: Northern1.0   
CUL 279.4 Italian Cuisine: Northeastern1.0   
CUL 279.5 Italian Cuisine: Southern1.0   
CUL 279.6 Italian Cuisine: Eastern Central1.0   
CUL 279.7 Italian Cuisine: Western Central1.0   
CUL 280.1 Plant-Based Cuisine0.5   
CUL 280.2 Root-to-Stem Vegetarian Cooking0.5   
CUL 280.3 Vegetarian Salads0.5   
CUL 280.4 Braising Vegetables0.5   
CUL 280.5 Vegan Baking0.5   
 
Information Learning Resources Requirement - complete 1.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
LIR 10 Introduction to Information Literacy1.0   

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.

    Evaluation worksheet completed upon receipt of Transfer Credit Evaluation form. Includes credit from other institutions only received to date.
    Evaluation worksheet completed for ________________________________. Includes all SRJC and transfer credit received to date.
Units completed:    __________
Units in progress:    __________
Total:    __________
    Requirements Completed
    Pending (work in progress)
    Requirements Not Completed

Comments
 

Date: ________________________   By: ____________________________________________