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Culinary Arts Certificate Culinary Arts Total Units: 24.0

Term Effective: Fall 2005

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 2012

Description:

The Culinary Arts Certificate of Achievement 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. Training options also prepare students to transfer to a professional chef program or four-year university. Students are instructed in the preparation of stocks, soups, sauces, side dishes, garde manger, entrees, breads, pastries, and desserts. While working in the Culinary Cafe, students rotate through kitchen stations to gain the proficiency required to perform at a professional level in a commercial kitchen.

The full time student can complete this program in two semesters. Students interested in a suggested order for taking classes in this program, can view the recommended course sequence. This program of study is also available as an Associate degree major option. For more information, see the Culinary Arts website.

Program Student Learning Outcomes

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

  1. Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
  2. define and use the basic terminology and techniques of the culinary professional;
  3. demonstrate skill and apply professional industry standards in food handling, beverage service, baking, and food service;
  4. demonstrate the importance of local and seasonal products in professional cooking;
  5. demonstrate responsibility and team skills for the food service industry;
  6. determine and appraise career opportunities within the food industry;
  7. critique, assess, and improve performance, listening add communication skills; and
  8. employ the diversity of cultural influences and values related to a professional culinary environment.

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.

Program Requirements:

The requirements for the Culinary Arts program are:

  • Complete 24.0 units from
    • Culinary Arts Requirements

Culinary Arts Requirements - complete 24.0 units
CourseDescriptionUnits
CUL 250 Sanitation and Safety1.0
CUL 250.1 Culinary Arts Survey1.0
CUL 252.3 Knife Skills2.0
CUL 252.13 Fundamentals of Garde Manger1.0
CUL 253.1 Professional Cooking Basics2.0
CUL 253.5 Professional Meat and Sauce Preparation1.0
CUL 253A Culinary Cafe 16.0
CUL 253B Culinary Cafe 26.0
CUL 254 Introduction to Baking & Pastry4.0

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.

Notes:

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

Contact
Information
Phone Email
(707)527-4591
srjccertificate003202@santarosa.edu