Evaluation Worksheet for Major Culinary Arts
 
SID: ________________________________ Associate in Arts - 1010
  Effective: Fall 2024
  Culinary Arts
Name: ________________________________ (707) 577-8358

REQUIREMENTS: Complete 33.0 units

Culinary Arts Major Requirements - complete 32.0 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 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 253.10 Restaurant Kitchen4.0   
CUL 256 Restaurant Dining Room Service3.0   
CUL 256.12 Restaurant Wine Service1.0   
 
Complete any combination totaling at least 4.5 units from the following:
CUL 254.4 Purchasing and Bakeshop Management1.0   
CUL 255.1 Specialty Production Baking4.0   
CUL 256.3 Introduction to Front House Operations1.0   
CUL 256.8 Beverage Management1.5   
CUL 256.10 Restaurant Operations3.0   
CUL 256.11 Wine and Food Pairing1.5   
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   
SUSAG 50 Introduction to Sustainable Agriculture3.0   
SUSAG 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 270.30 Sonoma Wine Country Cuisine0.5   
CUL 275.1 French Cuisine: Provence1.0   
CUL 275.2 French Cuisine: Paris1.0   
CUL 275.3 French Cuisine: Burgundy1.0   
CUL 275.6 Swiss Cuisine1.0   
CUL 275.10 American Cuisine: Cajun & Creole1.0   
CUL 275.11 American Cuisine: Southern1.0   
CUL 275.12 American Cuisine: Hawaiian1.0   
CUL 275.15 Japanese Cuisine: Tokyo1.0   
CUL 275.16 Japanese Cuisine: Osaka1.0   
CUL 275.17 Japanese Cuisine: Street Food1.0   
CUL 275.31 Pekinese Cuisine1.0   
CUL 275.32 Shanghainese Cuisine1.0   
CUL 275.33 Hunanese Cuisine1.0   
CUL 275.34 Cantonese Cuisine1.0   
CUL 275.47 Vietnamese Cuisine1.0   
CUL 275.48 Indian Cuisine1.0   
CUL 275.49 Malaysian Cuisine1.0   
CUL 275.60 Mediterranean Cuisine1.0   
CUL 275.64 Greek Cuisine1.0   
CUL 275.65 Spanish Cuisine1.0   
CUL 275.66 Mexican Cuisine: Oaxacan1.0   
CUL 275.67 Mexican Cuisine: Yucatan1.0   
CUL 275.68 Mexican Cuisine: Veracruz1.0   
CUL 275.80 Italian Cuisine: Northwestern1.0   
CUL 275.81 Italian Cuisine: Northern1.0   
CUL 275.82 Italian Cuisine: Northeastern1.0   
CUL 275.83 Italian Cuisine: Southern1.0   
CUL 275.84 Italian Cuisine: Eastern Central1.0   
CUL 275.85 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 five certificates and two A.A. degrees with 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: ____________________________________________