Bakersfield College

Foods and Nutrition

Child Nutrition Management

Certificate of Achievement

Program emphasizes quality food production, production records, nutrition standards and student service in child nutrition programs including public and private schools, child-care centers and day-care centers.

A Sanitation Certificate such as ServSafe or equivalent is required for this certificate.

To Achieve the Certificate of Achievement

Upon completion of the following courses with at least a ‘C’ grade in each course, the student will be awarded a Child Nutrition Management Certificate of Achievement.

Program Learning Outcomes

Upon successful completion, the student will:

  • practice proper basic principles of food safety (sanitation) and their application to food service operations and procedures.
  • practice the principles and methods of food preparation emphasizing use of standardized recipes, industry production standards, and development of work skills.
  • perform dining room service function using a variety of types of service and demonstrate and understanding of quality customer service.
  • have an understanding of a supervisor’s role and responsibilities in managing a food service operation.
  • maximize nutritional retention in food preparation and storage and application of nutritional principles in menu planning.
  • demonstrate basic baking principles and to apply fundamentals to the preparation of a variety of products.and ordinances, and firefighter health and safety.

Total Units: 25.5-31

Required Courses

Course # Name Units
FDSV B50 Introduction to the Foodservice Industry 2.0
FDSV B52 Foodservice Sanitation and Safety 2.0
FDSV B55A Food Service Production Theory I 2.5
FDSV B55C Food Service Production Laboratory I 2.0
NUTR B10 Elementary Nutrition 3.0
WEXP B248 Occupational Work Experience Education 2.0
ENGL English Course 3.0
COMP Computer Studies Course 3.0
Electives - Select at least 6 units from the following:
FDSV B55A Food Service Production Theory I 2.5
FDSV B55B Food Service Production Theory II 2.5
FDSV B55C Food Service Production Laboratory I 2.0
FDSV B55D Food Service Production Laboratory II 2.0
FDSV B59 Food Service Production Management 3.0
Kern Community College District