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Certificate of Achievement
Culinary Arts

Program emphasizes quality food production and service in commercial and institutional foodservice operations. Course work includes practical training in the campus restaurant, the Renegade Room.

A Certificate of Achievement may be earned by students who satisfactorily complete 24.5 units from the courses listed below with a minimum grade of “C” in all required courses. A sanitation certificate such as ServSafe or equivalent is required for this certificate.

Required Courses: 24.5 units
Successful completion of the Servsafe exam and:
FDSV B50	Introduction to the Foodservice Industry 2.0
FDSV B51	Food & Nutrition Orientation 0.5
FDSV B52	Foodservice Sanitation and Safety 2.0
FDSV B55a	Foodservice Production Theory I 2.5
FDSV B55b	Foodservice Production Theory II 2.5
FDSV B55c	Foodservice Production Laboratory I 2.0
FDSV B55d	Foodservice Production Laboratory II 2.0
FDSV B55f	Fundamentals of Baking 2.0
FDSV B55i	Food and Nutrition Internship 1.0
FDSV B59	Foodservice Production Management 3.0
NUTR B10	Elementary Nutrition 3.0
WEXP B248	Cooperative Work Experience Education 2.0

The courses and unit values on this page are representative of the typical values and courses required by this program. They are taken from the most current catalog, and therefore may not be accurate for the degree or certificate requirements for some students, depending on your year of catalog rights. Please refer to your appropriate catalog or see a counselor for accurate degree requirements.