Bakersfield College

Culinary Arts

Associate in Science

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:

  • perform dining room service function using a variety of types of service and demonstrate an understanding of quality customer service.
  • 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.
  • maximize nutrient retention in food preparation and storage and application of nutritional principles and to apply fundamentals to the preparation of a variety of products.
  • have an understanding of a supervisor’s role and responsibilities in managing a food service operation.

Total Units: 27.5

Required Courses

(Including completion of the ServSafe exam)

Course Number Course Title Units
FDSV B50 Introduction to the Foodservice Industry 2.0
FDSV B51 Food and Nutrition Orientation 0.5
FDSV B52 Foodservice Sanitation/Safety 2.0
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 B55E Advanced Food Service Practicum 3.0
FDSV B55F Fundamentals of Baking 2.0
FDSV B55I Food and Nutrition Internship 1.0
FDSV 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.

Kern Community College District