The courses and unit values on this page are representative of the typical values and courses required by this program. They 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.
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|