The Basic Culinary Arts program prepares students for many contemporary employment opportunities. These include Chef, Cook, Specialty and Ethnic Restaurant Operations, Food and Beverage Service, Fast Foods Operations, and Food Service in schools and day-care centers for the young and elderly.
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.
- CWE 180 CO-OP-ED FOODS AND NUTRITION 2 Units †
- FN 261 INTERNSHIP 1 Unit †
- FN 50 FUNDAMENTALS OF NUTRITION 3 Units
- 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
- FN 210 SERVSAFE IN FOOD PRODUCTION 1 Unit
- 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 *
Select from Restricted Electives 4-6 Units
Total Units for the Certificate: 29-32
- FN 220 FRENCH BISTRO CUISINE 2 Units *
- FN 222 CHINESE CUISINE 2 Units *
- FN 226 MEXICAN CUISINE 2 Units *
- FN 227 MEDITERRANEAN CUISINE 2 Units *
- FN 230 VEGETARIAN CUISINE 2 Units *
- FN 236 AMERICAN REGIONAL CUISINE 2 Units *
*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
†Recommended to be taken in last semester of program.
Program taught in: