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

Restricted Electives:

• FN 140 CULTURAL CUISINE 2 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 232 TECHNIQUES OF HEALTHY COOKING 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.

Total Units for the Certificate: 38-39