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.
Upon successful completion, the student will:
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.
Total Units: 24.5
|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 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|