Santa Rosa Junior College logo Building on a Legacy of Excellence
home  > instruction  > culinary arts  > recipes

Overview About the Faculty Student Guidelines Success Stories Recipes
SRJC Culinary Arts
Culinary Arts


The following recipes come from instructors in the Culinary Arts program at Santa Rosa Junior College. Many of these recipes have been used in our various cooking classes or have appeared on the menu for the Culinary Café and Bakery.

Butternut Squash Soup (pdf)
Creme de Volaille a l'Indienne (pdf)

Creamy Vinaigrette (pdf)
Thai Chicken Salad (pdf)

Hors d’oeuvres
Cheddar Chive Crackers (pdf)

Vegetarian Entrees
Vegetarian Demiglace (pdf)

Ethnic Dishes
Lime & Chili Marinated Game Hen (pdf)

Breakfast Pastries

Side Dishes
Butterscotch Yams (pdf)

Poultry Entrees
Cheese-Stuffed Chicken Breasts (pdf)

Meat Entrees
Breast of Chicken Chardonnay (pdf)
Pork Chops With Mustard And Rosemary (pdf)
Poularde au Champagne (pdf)

Bread Pudding with Bourbon Sauce (pdf)
Tarte Tatin (pdf)
Michael's Persimmon Pudding (pdf)
Cathy's Steamed Persimmon Pudding (pdf)