Bakersfield College

Child Nutrition Program Management Option

Associate in Science

Program emphasizes quality food production, production records, nutrition standards and student service in child nutrition programs including public and private schools, childcare centers and day care 99
centers. A Sanitation Certificate such as ServSafe or equivalent is required for the associate degree.

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 Child Nutrition Program Associate in Science degree.

To Transfer Coursework

A minimum of 24.5 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.

Required Courses

Course Number Course Title Units
FDSV B50 Introduction to the Foodservice Industry 2.0
FDSV B52 Foodservice Sanitation/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
COMP Computer Studies Course 3.0

Electives: To equal at least 24.5 units

Course Number Course Title Units
FDSV B55b Food Service Production Theory II 2.5
FDSV B55d Food Service Production Laboratory II 2.0
FDSV B59 Food Service Production Management 3.0

Total Units: 24.5

**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.

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.


Kern Community College District