Degree emphasizes quality food production and service in commercial and institutional food service operations. Course work includes practical training in the campus restaurant, the Renegade Room. National Restaurant Association ServSafe certificate is required for completion of the degree. Career opportunities in food service include sous chef, food service manager, food buyer, and cook.
To Achieve the Associate in Science
Upon completion of the following courses with at least a ‘C’ grade in each course, the student will be awarded a Culinary Arts Associate in Science degree.
To Transfer Coursework
A minimum of 27.5 semester units in the major with a grade of ‘C’ or better while maintaining a minimum grade point average of at least 2.0 in all California State University transferable coursework.
Program Learning Outcomes
Upon successful completion, the student will:
Total Units: 27.5
(Including completin of the ServSafe exam)
|Course Number||Course Title||Units|
|FSDV B50||Introduction to the Foodservice Industry||2.0|
|FSDV B51||Food and Nutrition Orientation||0.5|
|FSDV B52||Foodservice Sanitation/Safety||2.0|
|FSDV B55A||Food Service Production Theory I||2.5|
|FSDV B55B||Food Service Production Theory II||2.5|
|FSDV B55C||Food Service Production Laboratory I||2.0|
|FSDV B55D||Food Service Production Laboratory II||2.0|
|FSDV B55E||Advanced Food Service Practicum||3.0|
|FSDV B55F||Fundamentals of Baking||2.0|
|FSDV B55I||Food and Nutrition Internship||1.0|
|FSDV B59||Food Service Production Management||3.0|
|NUTR B10||Elementary Nutrition||3.0|
|WEXP B248||Occupational 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.