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.
Upon successful completion, the student will:
Include sous chef, food service manager, food buyer, and cook.
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.
Total Units: 27.5
|FDSV B50||Introduction to the Foodservice Industry||2.0|
|FDSV B51||Food and Nutrition Orientation||0.5|
|FDSV B52||Foodservice Sanitation and 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|
|FDSV B48WE||Occupational Work Experience Education||2.0|