Basic Culinary Arts Certificate of Achievement

Program Student Learning Outcomes

Students who complete this program will be able to:

• Demonstrate preparation for employment in the food service industry.
• Demonstrate practical skills in a wide variety of applications related to the food service.
• Demonstrate proficient safety and sanitation production practices as related to the food service industry.

Required Courses

• FN 261 INTERNSHIP 1 Unit †
• FN 50 FUNDAMENTALS OF NUTRITION 3 Units

• or

• FN 205 NUTRITION FOR CULINARY PROFESSIONALS 3 Units
• FN 110 FOOD PREPARATION ESSENTIALS 3 Units *
• FN 120 CONTEMPORARY MEALS 3 Units *
• FN 171 SANITATION AND SAFETY 2 Units

• or

• FN 210 SERVSAFE IN FOOD PRODUCTION 1 Unit
• FN 240 CULINARY PRINCIPLES I 3 Units *
• FN 241 CULINARY PRINCIPLES II 3 Units *
• FN 244 BAKING FUNDAMENTALS I 3 Units *
• FN 246 PANTRY 3 Units *
• Select from Restricted Electives 4-6 Units

Total Units for the Certificate: 29-32

Restricted Electives:

• FN 220 FRENCH BISTRO CUISINE 2 Units *
• FN 222 CHINESE CUISINE 2 Units *
• FN 226 MEXICAN CUISINE 2 Units *
• FN 227 MEDITERRANEAN CUISINE 2 Units *
• FN 230 VEGETARIAN CUISINE 2 Units *
• FN 236 AMERICAN REGIONAL CUISINE 2 Units *

• ---

  *Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.

  †Recommended to be taken in last semester of program.