Food as Art, Culture, and Science

Learn from the very best. Led by professional chefs and instructors with extensive backgrounds in the food and hospitality industries, SRJC’s courses are held at the B. Robert Burdo Culinary Arts Center across from the main campus. A learning environment that surpasses private culinary schools, this 22,000-square-foot facility features three commercial kitchens, a retail bakery, and a full-service restaurant that’s open to the public.



Culinary Arts

Baking and Pastry

Dining Room Service

Front House Operations (Restaurant)

Front Office Management (Lodging)

Restaurant Management

Student peeling carrots in kitchen

Top Chefs

Santa Rosa Junior College is connected to the best chefs in Sonoma County, so you’ll find guest lecturers from John Ash and Kendall-Jackson cooking alongside students. Our partnerships with legendary chefs and well-known restaurateurs help shape the coursework, preparing our graduates to run their own bakeries, manage restaurants, and publish cookbooks.


“I feel at home teaching in this learning environment because of its similarity to working in a restaurant, with constant collaboration and growth of the employees as they learn to synergize with the people working around them.”

Shelly Kaldunksi - Chef/Instructor, Cookbook author

Shelly Kaldunski
Chef/Instructor, Cookbook author


Farm to Fork

At the Burdo Culinary Arts Center, students gain experience working in all aspects of the food industry, from culinary techniques including knife skills and creative presentation to management and hospitality—skills that turn a meal into an experience. Instructors use classic French techniques with the freshest California ingredients, teaching fundamentals like knife skills, sanitation, and safety. Offering an authentic farm-to-fork experience, students cook with ingredients produced on our nearby Agricultural instructional site: Shone Farm, a 365-acre farm and winery.


  • Culinary Café & Bakery

  • Commercial/Demonstration Kitchen

  • Retail Bakery

  • Restaurant

  • Pizza Oven & Outdoor Kitchen


Your Meal Ticket

The Bureau of Labor and Statistics estimates employment of chefs and head cooks will grow 10 percent from 2016 to 2026—faster than the average for all occupations. This growing industry presents new opportunities for those with the proper training and skills—everything from catering and cooking demonstrations, to winery events and food trucks. SRJC students have exclusive access to internship opportunities and a curated job board with openings from elite restaurants, wineries, and more.



Job Positions and Salaries

Entry-level positions in Hospitality and Culinary Arts offer monthly salaries in the following ranges:

Cooks (Restaurant)

Food Server, Banquet Server, Host/Hostess

Cooks (Institutional/Cafeteria)
$2,066 - $2,518

Wait Staff, Hosts, Manager

Chefs/Head Cooks

Restaurant Manager, Catering Manager

Baker, Pastry Chef


Front House Operations, Dining Room Service, and Restaurant Management
Betsy Fischer

Baking & Pastry
Shelly Kaldunski

Culinary Arts
Jim Cason

Hospitality Management
Albert Yu

Department Phone:
(707) 522-2800

In the Culinary Arts programs, students learn by doing (and eating).

A supplies fee (about $100) provides students with breakfast, lunch, and often leftovers for dinner, every school day.

Scholarships available.


Our Partner Organizations

John Ash & Co - Logo
Kendall Jackson - Logo