Bakersfield College

Foods and Nutrition

Culinary Arts Certificate of Achievement

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.

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.

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.

Total Units: 24.5

Required Courses (including completion of the ServSafe exam)

Course # Name Units
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