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Culinary Arts: Front House Operations Certificate Culinary Arts Total Units: 11.5
A newer version of this program is available. View the latest version here.

Catalog rights may apply, see a counselor for more information.

Term Effective: Fall 2019


The Culinary Arts Front House Operations Skills Certificate is designed for individuals who are interested in learning professional food and beverage service and operations skills. This 11.5-unit program prepares students for a variety of front house front house positions in the hospitality industry including wait staff, hosts, wine servers, and managers. Instruction is offered in table service techniques, food and beverage operations, restaurant maintenance, culinary supervision and leadership, wine appreciation, wine and food affinities, and wine service. The full time student can complete this program in one semester.

The front house is the first and primary contact a guest has with a restaurant. Restaurant owners know that hiring professional, friendly and skilled front house staff is key to their success.

Hospitality businesses located in desirable destination regions, such as Sonoma and Napa counties, have a particular need for professionally trained front house staff. Job opportunities for both wait staff and management positions remain high and will continue to grow.

Program Student Learning Outcomes:

Upon successful completion of this program, the student will be able to:

  1. Demonstrate station organization, storage, menu comprehension, and sanitation principles as they apply to food and beverage operation;
  2. Determine career options in a variety of food and beverage operations;
  3. Exercise appropriate front house management and customer service techniques

Program Requirements:

The requirements for the Culinary Arts: Front House Operations Certificate program are:

  • Complete 11.5 units from
    • Culinary Arts Front House Operations Requirements

Culinary Arts Front House Operations Requirements - complete 11.50 units
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 250.2Careers in the Food and Beverage Industry1.00
CUL 256Front House Operations4.50
CUL 256.3Introduction to Food and Beverage Operations1.00
CUL 256.5Wine Appreciation1.50
CUL 256.11Wine and Food Pairing1.50

Term Effective: Fall 2019

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: Fall 2020

Previous Versions:

Culinary Arts: Front House Operations - effective Fall 2016
Culinary Arts: Front House Operations - effective Fall 2002

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.


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

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(707) 524-1758
Culinary Arts