Foods Certificate of Achievement

Program Student Learning Outcomes

Students who complete this program will be able to:

• Complete an assessment of an individual nutritional status.
• Identify and analyze current research on a foods & nutrition topic.
• Identify and demonstrate an awareness and appreciation for different cultures, traditions and food & nutrition habits impact on nutrition.
• Demonstrate competence in food production.

Required Courses

• 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 232 TECHNIQUES OF HEALTHY COOKING 2 Units *
• FN 240 CULINARY PRINCIPLES I 3 Units *
• FN 244 BAKING FUNDAMENTALS I 3 Units *
• FN 246 PANTRY 3 Units *
• FN 261 INTERNSHIP 1 Unit †§

• and

• FN 275 FOOD AND BEVERAGE OPERATIONS 3 Units
• Select from Restricted Electives 6-7 Units

Restricted Electives:

• FN 142 CLASSICAL FRENCH CUISINE 2 Units *
• FN 173 CATERING AND BANQUETS 3 Units *
• FN 220 FRENCH BISTRO CUISINE 2 Units *
• FN 222 CHINESE CUISINE 2 Units *
• FN 223 ASIAN CUISINE 2 Units *
• FN 226 MEXICAN CUISINE 2 Units *
• FN 227 MEDITERRANEAN CUISINE 2 Units *
• FN 228 ITALIAN CUISINE 2 Units *
• FN 236 AMERICAN REGIONAL CUISINE 2 Units *
• FN 241 CULINARY PRINCIPLES II 3 Units *
• FN 245 BAKING FUNDAMENTALS II 2 Units *

• ---

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

  †Recommended to be taken in last semester of program.

  §Must be taken concurrently with CWE 180  during the last semester of the program.

Total Units for the Certificate: 33-35