2021-2022 Catalog 
    
    Jan 21, 2022  
2021-2022 Catalog [ARCHIVED CATALOG]

Catering Certificate of Achievement


Return to {$returnto_text} Return to: Degrees, Certificates, and Awards in Alphabetical Order

The Catering Certificate of Achievement program is designed to prepare students for a wide variety of employment opportunities within catering operations such as catering managers, catering chefs and head cooks, catering cooks, and catering business owners. In addition, the program also offers coursework for professional improvement. Students will be provided with the essential skills of sanitation, foundational cooking and baking, operations, and production in order to reach their career goals and to be competitive in the marketplace.

Program Student Learning Outcomes


Students who complete this program will be able to:

  • Demonstrate preparation for employment in the catering industry.
  • Demonstrate proficient catering skills necessary for business operations.
  • Demonstrate competence in the production of catered events.

REQUIRED CORE:

Course ID Title Units
FN 171    or Sanitation and Safety 2
FN 210   ServSafe in Food Production 1
FN 246  * Introduction to Culinary Arts 3
FN 120  * Sustainable Meals 3
FN 101  * Culinary Principles I 3
FN 244 * Baking Fundamentals I 3
FN 176   Food and Beverage Operations 3
FN 173  * Catering and Banquets 3
FN 152   Special Events and Catering Management 3
FN 285   Personal Chef 3
CWE 180  † and Co-Op-Ed Culinary Arts 2
FN 261  † Internship 1
FN 50  or Fundamentals of Nutrition 3
FN 205   Nutrition for Culinary  Professionals 3
  Select from Two Courses from Restricted Electives 2-6

TOTAL UNITS FOR THE CERTIFICATE:


32-38

Restricted Electives:  
FN 220  * French Bistro Cuisine 2
BUS 160   Entrepreneurship 3
FN 232  * Techniques of Healthy Cooking 2
FN 140  * World Cuisines 2
FN 222  * Chinese Cuisine 2
FN 245  * Baking Fundamentals II 3
FN 142  * Classical French Cuisine 2
FN 223  * Asian Cuisine 2
FN 226  * Mexican Cuisine 2
FN 227  * Mediterranean Cuisine 2
FN 228  * Italian Cuisine 2
FN 230  * Vegetarian Cuisine 2
FN 236  * American Regional Cuisine 2
FN 281   Flavor Dynamics 3
FN 235   European Regional Foods Tour 2
FN 282   Introduction to Herbs 2
FN 286  * Sugar Confectionery 1
FN 287  * Chocolate Confectionery 1
FN 288  * Advanced Baking and Pastry 3

*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.

Return to {$returnto_text} Return to: Degrees, Certificates, and Awards in Alphabetical Order