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Evaluation Worksheet
Recommended Course Sequence
| Culinary Arts: Restaurant Management Certificate |
Culinary Arts |
Total Units: 18 |
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Term Effective:
Summer 2025
Description:
The Culinary Arts: Restaurant Management Certificate of Achievement program is designed to train individuals in all aspects of restaurant management. Successful students will be prepared to work in a variety of managerial roles in restaurants, hotels, catering companies and other similar food service businesses.
This program of study is also available as an Associate degree major option.
Upon successful completion of this program, the student will be able to:
- Employ proper restaurant operations procedures to ensure compliance with safety and
sanitation regulations;
- Use basic math skills to accomplish cash management, labor, and food and beverage costing;
- Develop employee professionalism in a restaurant setting;
- Implement industry-standard human resource practices conforming to federal and state wage and labor laws;
- Employ industry standards relating to service, sales, and alcoholic beverage service;
- Apply human resource principles to manage a restaurant staff; and
- Employ the diversity of cultural influences and values related to a professional culinary environment.
Program Requirements:
The requirements for the Culinary Arts: Restaurant Management Certificate program are:
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Complete 18 units from
- Culinary Arts: Restaurant Management Requirements
| Culinary Arts: Restaurant Management Requirements - complete 18.00 units |
| CUL 230 | Introduction to Culinary Arts | 1.50 |
| CUL 255.2 | Careers in the Food and Beverage Industry | 1.00 |
| CUL 258.1 | Restaurant Dining Room Service | 3.00 |
| CUL 258.4 | Introduction to Front House Operations | 1.00 |
| CUL 258.5 | Beverage Management | 1.50 |
| CUL 258.6 | Restaurant Operations | 3.00 |
| CUL 258.3 | Wine and Food Pairing | 1.50 |
| CUL 258.2 | Restaurant Wine Service | 1.00 |
Complete any combination totaling at least 4.50 units from the following:
| | Course | Description | Units |
|---|
| BGN 81 | Practical Business Math Skills | 3.00 |
| BMG 61 | Skills for Managers | 1.50 |
| CUL 99I | Culinary Arts Internship | 0.50-8.00 |
| CUL 251A | Culinary Fundamentals 1 | 3.00 |
| CUL 254 | Introduction to Baking and Pastry | 3.50 |
| CUL 254.4 | Purchasing and Bakeshop Management | 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 |
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Term Effective:
Summer 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.
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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.
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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:
If CUL 99I is selected as an elective, it should be completed for 1 unit.
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.
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