Program 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. 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 Culinary Arts Certificate of Achievement.
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.
Program Learning Outcomes
Upon successful completion, the student will:
Total Units: 24.5
|Course Number||Course Title||Units|
|FDSV B50||Introductrion 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 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.