Catering Certificate of Achievement

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 Courses

• BUS 160 ENTREPRENEURSHIP 3 Units
• CWE 180 CO-OP-ED FOODS AND NUTRITION 2 Units †

• and

• 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 173 CATERING AND BANQUETS 3 Units *
• 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 *
• FN 275 FOOD AND BEVERAGE OPERATIONS 3 Units
• Select from Restricted Electives 4 Units