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 Core

• FN 171 SANITATION AND SAFETY
    2 Units
  or
• FN 210 SERVSAFE IN FOOD PRODUCTION
     1 Unit
• FN 246 INTRODUCTION TO CULINARY ARTS
      3 Units *
• FN 120 SUSTAINABLE MEALS
    3 Units *
• FN 110 FOOD PREPARATION ESSENTIALS
    3 Units*
• FN 101 CULINARY PRINCIPLES I
     3 Units *
• FN 241 CULINARY PRINCIPLES II
    3 Units*
• FN 244 BAKING FUNDAMENTALS I
     3 Units *
• CWE 180 CO-OP-ED CULINARY ARTS
    2 Units †
  and
• FN 261 INTERNSHIP
     1 Unit †
• FN 50 FUNDAMENTALS OF NUTRITION
    3 Units
  or
• FN 205 NUTRITION FOR CULINARY PROFESSIONALS
    3 Units
• Select Two Courses from Restricted Electives 2-6 Units

Total Units for the Certificate: 26-32

Restricted Electives:

• FN 220 FRENCH BISTRO CUISINE
     2 Units *
• FN 232 TECHNIQUES OF HEALTHY COOKING
     2 Units *
• FN 140 WORLD CUISINES
     2 Units *
• FN 222 CHINESE CUISINE
     2 Units *
• FN 245 BAKING FUNDAMENTALS II
     3 Units *
• FN 142 CLASSICAL FRENCH 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 230 VEGETARIAN CUISINE
     2 Units *
• FN 236 AMERICAN REGIONAL CUISINE
     2 Units *
• FN 281 FLAVOR DYNAMICS
     3 Units
• FN 235 EUROPEAN REGIONAL FOODS TOUR
     2 Units
• FN 282 INTRODUCTION TO HERBS
    2 Units
• FN 286 SUGAR CONFECTIONERY
      1 Unit *
• FN 287 CHOCOLATE CONFECTIONERY
      1 Unit *
• FN 288 ADVANCED BAKING AND PASTRY
     3 Units *

*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
Students with valid California ServSafe Certification may have this core requirement waived.
†Recommended to be taken in last semester of program.