Printer Friendly Version    Evaluation Worksheet   

Culinary Arts (AA) Culinary Arts Total Units: 40
A newer version of this program is available.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: Summer 2012

Description:

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.

This program of study is also available as a career certificate option. For more information, see the Culinary Arts website.

Program Student Learning Outcomes

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

  1. Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
  2. use classic cooking terminology and methods, apply health and safety standards;
  3. demonstrate skill and apply professional industry standards in food handling, beverage service, baking and food service, and use of hand tools;
  4. demonstrate responsibility and team skills for the food service industry;
  5. describe career opportunities within the food industry and strategize own career;
  6. critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
  7. recognize the diversity of cultural influences and values related to a professional culinary environment; and
  8. think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.

Recommended Sequence of Courses

Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.

Program Requirements:

The requirements for the Culinary Arts (AA) program are:

  • Complete 40 units from
    • Culinary Arts Major Requirements
    • Culinary Arts Major Elective Requirements
    • Information Learning Resources Requirement

Culinary Arts Major Requirements - complete 38.00 units
CUL 250Sanitation and Safety1.00
CUL 250.1Culinary Arts Survey1.00
CUL 252.3Knife Skills2.00
CUL 252.13Fundamentals of Garde Manger1.00
CUL 253ACulinary Cafe 16.00
CUL 253BCulinary Cafe 26.00
CUL 253.1Professional Cooking Basics2.00
CUL 253.5Professional Meat and Sauce Preparation1.00
CUL 254Introduction to Baking & Pastry4.00
CUL 255Production Baking5.00
CUL 256Front House Operations4.50
Complete any combination totaling at least 4.50 units from the following:
CourseDescriptionUnits
CUL 254.9Cakes & Cake Decorating1.00
CUL 254.10Tarts & Pies1.00
CUL 254.11Chocolate Techniques1.00
CUL 254.12Cookies, Candies, & Confections1.00
CUL 254.13Ice Cream, Custards, & Soft Desserts1.00
CUL 256.3Introduction to Food and Beverage Operations1.00
CUL 256.5Wine Appreciation1.50
CUL 256.6Wine and Food Affinities1.00
FDNT 63Dimensions of Nutrition2.00
SUSAG 131Organic Gardening Basics0.50-1.00
 
Culinary Arts Major Elective Requirements - complete 1.00 units
Complete any combination totaling at least 1.00 units from the following:
CourseDescriptionUnits
CUL 254.6Bread Baking1.00
CUL 256.10Restaurant Operations3.00
CUL 287.6Regional Chinese Cooking1.00
 
Information Learning Resources Requirement - complete 1.00 units
Complete any combination totaling at least 1.00 units from the following:
CourseDescriptionUnits
LIR 10Introduction to Information Literacy1.00
LIR 30Introduction to Information Literacy for Research Projects1.00

Term Effective: Summer 2012

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 2014

Previous Versions:

Culinary Arts - effective Summer 2011
Culinary Arts - effective Spring 2011
Culinary Arts - effective Fall 2010
Culinary Arts - effective Fall 2005
Culinary Arts - effective Fall 2003

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.

Notes:

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

Contact
Information
Phone Email Website
(707) 527-4395
srjcmajor001010@santarosa.edu