Certificate in Food and Beverage Studies

Top Certificate Programs in Food and Beverage Studies

Food and Beverage Studies

A Certificate in Food and Beverage Studies provides hands-on instruction and valuable information regarding the history of the food and beverage industry, as well as current information regarding the industry. Students who wish to create their own recipes or become managers and directors in the food and hospitality industry can receive valuable experience and skills by receiving a Certificate in Food and Beverage Studies.

What is Certificate in Food and Beverage Studies? This type of program teaches students about the composition of foods and beverages and instructs them on how to create their own unique recipes. A Certificate in Food and Beverage Studies also prepares students to enroll in more advanced culinary arts education programs if they so choose. Students will learn subjects such as food safety, service management, food and beverage cost control, and hospitality training. Students can also learn more about global cuisines, professional chef training, and international wine and food tasting.

Individuals who want to pursue a career in food and hospitality services can benefit from the many different food-related subjects that are covered in a Certificate in Food and Beverage Studies program. Students who successfully complete the program and receive their Certificate in Food and Beverage Studies will be equipped with the experience and knowledge necessary to pursue a wide variety of careers in the food and beverage industries, including hospitality management and advisory positions. Students who prefer to work as chefs can also gain valuable hands-on experience that will help them excel in their careers. 

The cost of a Certificate in Food and Beverage Studies depends upon the specific program in which a student enrolls, as well as the global location of the school they choose to attend. For specific tuition information, contact the school of your choice directly.

 

Students who want to become successful chefs, corporate food and beverage advisors, and managers in the hospitality industry are encouraged to find out more about receiving a Certificate in Food and Beverage Studies. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.

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Ship's Cook Certificate

Tante Marie Culinary Academy
Campus Full time 4 days May 2018 United Kingdom Woking

This course is ideally suited to experienced chefs who are already working on-board a vessel and need to update their certification, or to chefs who have solid industry experience and are looking to begin a career at sea. [+]

Best Course Studies in Food and Beverage Studies 2017. Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the compulsory Ship’s Cook Certificate of Competency. This course is ideally suited to experienced chefs who are already working on-board a vessel and need to update their certification, or to chefs who have solid industry experience and are looking to begin a career at sea. The Tante Marie Culinary Academy is based in central Woking, just a 20 minute train ride from London, Waterloo. Our state-of-the-art facilities combined with our online ‘Virtual Learning Environment’ (VLE) means our Academy is the ideal place to gain the accreditation you and your crew need, as quickly and simply as possible, to ensure compliance with MLC 2006. Course Summary For new and existing chefs looking to gain the compulsory, Ship’s Cook Certificate of Competency. This assessment is run over 4 to 5 days and offers flexibility to those with Accredited Prior Learning. What is the Assessment in Marine Cookery? The Ship’s Cook Certificate is a mandatory requirement for all chefs on UK-registered commercial vessels operating more than 60 miles offshore and with 10 or more seafarers on board. This qualification replaces the previous Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981. Ship’s cooks may qualify from the age of 18 and minimum sea time has now been reduced from 5 years to one month. To be... [-]

Certificate III in Commercial Cookery

Front Cooking School
Campus Full time 12 months November 2017 Australia Melbourne

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. [+]

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. Expected Outcomes After completing a Certificate III you can continue your studies in a Certificate IV and Diploma of Hospitality. Entry Requirements Completion of Year 11 or equivalent IELTS 5.5 or equivalent Study Programme Full time studies over a year. The studies include some online modules and work-based training. Method and delivery Classroom based learning, online learning and work-based training. Assessment methods The assessment methods consist of : Written Work Questioning Practical Demonstration Class Activities Career prospects Employment opportunities exist in many hospitality areas including: Restaurants Hotels Casinos Hospitals Schools Registration Front Cooking School is a division of Acknowledge Education Pty Ltd, a Registered Training Organisation with the Australian Skills Quality Authority. [-]

Professional Three Month Certificate Cookery Courses

Dublin Cookery School
Campus Full time 12 weeks September 2017 Ireland Dublin

Our professional Three Month (12 Week) Certificate cookery course is widely recognised as a credible and practical route to acquiring the expertise and skills needed to pursue a career in the food industry [+]

Best Course Studies in Food and Beverage Studies 2017. Our professional Three Month (12 Week) Certificate cookery course is widely recognised as a credible and practical route to acquiring the expertise and skills needed to pursue a career in the food industry. The Three Month course runs twice a year (January and September). If you’re interested in this course, we would encourage you to come and visit us at the school so that we can take you on a tour and answer any questions that you might have. We also offer a free trial course to any student interested in signing up to the course to give you the chance to experience our facilities, recipes and teaching approach. Phone us to make an appointment or to book your free trial course (T’s & C’s apply). For regular updates on what our Three Month students are experiencing, check out our Facebook, Twitter and Instagram pages. Three Month Certificate Cookery Course Mon 11th Sep - Fri 1st Dec 9:30am - 4:30pm Hands on €8,590 Further Dates Tue 2nd Jan - Fri 23rd Mar 9:30am - 4:30pm Hands on Our professional Three Month Certificate cookery course will challenge you to reach your highest potential in the kitchen Our full-time professional Three Month Certificate course has gained an outstanding reputation in a short space of time. Word has spread swiftly of its calibre and it has established itself as one of the top cookery courses in Europe. The course is the only one of... [-]

Certificate in Professional Culinary Arts

Enderun Colleges
Campus Full time 8 months November 2017 Philippines Taguig City

The 8-month Certificate in Professional Culinary Arts is the ideal program for those who want to open their own restaurant or get their career started in the culinary industry. The intensive curriculum takes a hands-on approach to enhance learning and instill rigorous practice. [+]

The 8-month Certificate in Professional Culinary Arts is the ideal program for those who want to open their own restaurant or get their career started in the culinary industry. The intensive curriculum takes a hands-on approach to enhance learning and instill rigorous practice. The Certificate provides the perfect balance between traditional methods and cutting-edge techniques, and covers from international to regional French cuisine. With an international faculty and a double certification given by Enderun Colleges and Alain Ducasse Education, the Program will open the doors to a culinary career, not just locally but also abroad. Program Courses The set of courses covers different fields of culinary arts. These courses approach instruction with a combination of theory, demonstration, and hands-on practice, while continually supervised by chef instructors. Suggested pathing for the Certificate in Professional Culinary Arts: TERM 1: CA-ADF101 Introduction to Culinary Arts (4 weeks) CA-ADF202 Basic Culinary Arts (8 weeks) TERM 2: CA-ADF204 Regional French Cuisine (4 weeks) CA-ADF305 Advanced Culinary Arts (8 weeks) TERM 3: Elective (4 weeks) TERM 4: Internship (12 weeks) The Facilities Enderun’s commitment to deliver a world-class educational experience to students and establish itself among the world’s premier undergraduate management schools is nowhere more evident than in its commitment to develop world-class facilities. The Enderun campus in Fort Bonifacio sets new standards for university design and construction, and has become an iconic Philippine architectural landmark. The campus, situated in two-lavishly landscaped hectares in the McKinley Hill area of Fort Bonifacio, features academic buildings with more... [-]

Intensive Certificate Course

Edinburgh School of Food and Wine (ESFW)
Campus Full time 4 weeks August 2017 United Kingdom Edinburgh

Our Intensive Certificate Course is one of our most popular courses, giving a solid introduction to the main areas of the kitchen, in addition to wine studies. [+]

Best Course Studies in Food and Beverage Studies 2017. Intensive Certificate Course 4 Weeks, Full-Time Our Intensive Certificate Course is one of our most popular courses, giving a solid introduction to the main areas of the kitchen, in addition to wine studies. Who is the course for? Our Intensive Certificate Course is open to students of all ages and abilities. The Intensive Certificate can be used as a valuable gateway into the private cooking world, such as ski-lodges and chalets. In addition, the course equips students with an incredibly rewarding life skill for either school-leavers or gap-year students. Career Opportunities Students that have completed our Intensive Certificate Course often use their qualification as a ticket to travel the world. Whether this is a ski season in Mirabelle or a Summer on board a yacht, the Intensive Certificate Course will give you the skills and the knowledge that agencies require. As a life skill, the course will give students tips and techniques that will remain with them throughout the years, whether this is university, cooking for family or entertaining. Culinary Programme Our Intensive Course equips students with a broad range of core skills, achieved through 90% dedicated hands-on experience enhanced through demonstrations by our professionally trained tutors. Curriculum The Intensive Course is challenging, fun, informative and covers key areas including: Knife skills Soups, stocks and sauces Bread, baking & pastry Fish preparation and cooking Meat preparation and cooking Menu planning & costing Cooking for larger numbers CV Building Workshop As part... [-]

Certificate IV in Commercial Cookery

Kangan Institute
Campus Full time 1 year January 2018 Australia Melbourne

This course is designed for people who are seeking careers in cookery within a commercial environment. [+]

This course is designed for people who are seeking careers in cookery within a commercial environment. The course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, occupational health and safety, teamwork and basic nutrition. Cookery is a rewarding career path, one that will bring out your natural creativity and possibly take you all over the world! The Certificate IV consists of coursework and assessment. In a typical week students are accountable for up to 30 hours of supervised training through course work. The teaching methods used include classroom-based teaching and supervised practicum within a workshop. The assessment methods include written assignments and examinations, oral assessments including individual presentations and practical demonstrations within a workshop environment. Classes may be scheduled during the day 8:00-5:30 but some practical classes may operate until 10:30pm. Students are required to attend all scheduled classes. Students learn in varying environments from lectures, practical demonstrations and tasks in workshops and labs through to investigative projects. Major study areas for this course include; Leadership Cookery Skills Restaurant Operations Stock Control OHS Menu Planning & Costing Finance Conflict Resolution Prerequisites Academic: Australian Year 12 equivalency or higher English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency Dates February and July intakes Career pathways Hotel or motel Restaurant, cafe or bistro Reception centre or resort [-]

Cuisine Intermédiaire

Le Cordon Bleu Ottawa
Campus Full time 11 weeks September 2017 Canada Ottawa

Study French regional cuisines, ingredients and origins and study the most famous recipes from France. Through practice and repetition, you will begin to perform [+]

Cuisine Intermédiaire

Refine and become more efficient in the kitchen as you use your new skills and techniques to create famous recipes.

 

Study French regional cuisines, ingredients and origins and study the most famous recipes from France. Through practice and repetition, you will begin to perform tasks with more ease while the chef instructors highlight presentations from platter to plate.

The Intermediate Module:

 

Product origins and influences on regional cuisine

Be introduced to the twelve regions of France and the unique cooking styles of the different regions

More advanced technical cuts (butchery) and presentation ... [-]

Certificate III in Commercial Cookery

ICAE: International College of Advanced Education
Campus Full time 1 year July 2017 Australia Darwin

Certificate III in Commercial Cookery is a one year course comprising one semester of on-campus study and practical tuition, followed by one semester of paid Industry Placement (students can elect to do unpaid IP if desired). On campus, students learn in our purpose-built commercial kitchen, training under the guidance of our internationally experienced chefs. Whilst on IP, students can undertake up to 45 hours of paid work in a commercial kitchen. This is a very practical course, preparing students for a career as a cook or chef. [+]

Certificate III in Commercial Cookery Certificate III in Commercial Cookery is a one year course comprising one semester of on-campus study and practical tuition, followed by one semester of paid Industry Placement (students can elect to do unpaid IP if desired). On campus, students learn in our purpose-built commercial kitchen, training under the guidance of our internationally experienced chefs. Whilst on IP, students can undertake up to 45 hours of paid work in a commercial kitchen. This is a very practical course, preparing students for a career as a cook or chef. This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides students with a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Curriculum Core Units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks, sauces and soups SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes, pastries and breads SITHCCC020 Work effectively as a cook SITHKOP001 Clean kitchen... [-]

Certificate IV in Commercial Cookery

Melbourne Polytechnic
Campus Full time 6 months February 2018 Australia Melbourne

Do you want to be head chef? Or even own the restaurant? Melbourne Polytechnic's Certificate IV in Commercial Cookery has all the ingredients and techniques you’ll need to create your perfect career. [+]

Best Course Studies in Food and Beverage Studies 2017. Do you want to be head chef? Or even own the restaurant? Melbourne Polytechnic's Certificate IV in Commercial Cookery has all the ingredients and techniques you’ll need to create your perfect career. The full package just for you Melbourne Polytechnic is the only training facility in Victoria that provides access to a fully operational winery and meat processing plant, at the Epping Campus. We have the best, to make you the best. An exciting career menu Melbourne Polytechnic’s Certificate IV in Commercial Cookery will combine your technical cookery skills with hospitality management training. You’ll learn from industry-qualified professionals in modern, state-of-the-art facilities, including the popular St Georges restaurant on Preston campus. Industry connections and resources Our staff have many contacts within the industry and we are affiliated with the Channel 10 TV program MasterChef Australia. Employment outcomes Exceptional chefs are constantly in demand. You may gain employment at the operational and supervisory level in the general hospitality industry in: hotels motels restaurants clubs other hospitality establishments Work placement You may already be in the workplace or industry, but will also have the opportunity to work in Melbourne Polytechnic’s St Georges restaurant for real work experience. Assessment We use various forms of assessment, including practical assessment, role-playing, assignments, class work and theory tests. In the workplace, assessment methods will vary but may include: the use of resource guides/text books online learning environments one-to-one mentoring/assessment in the workplace [-]

Certificate in Professional Cook of Italian Cuisine

Culinary Institute Kul IN
Campus Full time 9 months July 2017 Croatia Sisak

Culinary Institute Kul IN and partner school ALMA la Scuola Internazionale di Cucina Italiana offer an international joint program for students interested in specializing professionally in Italian cuisine. This 9-month program aims to produce fully trained professional cooks who are specialized in the art of Italian cuisine. Students begin with an intensive 2-month general culinary course at Kul IN, and then continue to specialize in Italian cuisine at ALMA. Students then intern at an elite Italian restaurant or hotel for 5 months. Interning abroad gives students the invaluable opportunity to network internationally and connect with some of the most successful chefs in Italy and the world. [+]

Culinary Institute Kul IN  and partner school  ALMA la Scuola Internazionale di Cucina Italiana  are offering a new international joint program for students interested in specializing professionally in Italian cuisine. This  9-month program  aims to produce fully trained professional cooks who are specialized in the art of Italian cuisine. The unique curriculum gives students the opportunity to practice their newly acquired skills, which they’ve gained through intensive courses at Kul IN and ALMA, by interning at elite Italian restaurants and hotels. Interning abroad gives students the invaluable opportunity to network internationally and connect with some of the most successful chefs in Italy and the world. PROGRAM DETAILS FOR PROFESSIONAL COOK OF ITALIAN CUISINE As a student of Italian Cuisine, you will be completely submerged in Italian culture, learning to speak and understand the language, while perfecting your skills in Italian traditional gastronomy. You will study under the leadership of some of the best Italian chefs in a fast-paced and dynamic international setting.  You will learn about: pastas, wines, regional dishes, history of Italian gastronomy, traditional products and lots of more. 1. Training in Sisak  The intensive program begins in Sisak, Croatia, at the Culinary Institute Kul IN. Kul IN is a new school, completely supplied with new cookware and the newest culinary technologies. The lesson plans and programs have been created by our dean Zdravko Peric, a professional chef with truly global experience in the culinary industry. Students will spend 9 weeks in Sisak learning Italian culinary techniques, kitchen management,... [-]

Diplôme de Cuisine (Certificate III in Commercial Cookery)

Le Cordon Bleu Australia
Campus Full time 15 months January 2018 Australia Melbourne Sydney + 1 more

Our Diplôme de Cuisine is the most rigorous and comprehensive program in classic French culinary techniques available today. As you advance through the course (Basic, Intermediate and Superior) you will progressively learn and master the techniques of traditional and contemporary French cuisine. [+]

Best Course Studies in Food and Beverage Studies 2017. Diplôme de Cuisine (Certificate III in Commercial Cookery) Our Diplôme de Cuisine is the most rigorous and comprehensive program in classic French culinary techniques available today. As you advance through the course (Basic, Intermediate and Superior) you will progressively learn and master the techniques of traditional and contemporary French cuisine. Industry placement will give you the chance to work in a real hospitality business and put into practice the skills you have learned during your on-campus study. In an industry that is ever growing, this program gives you the skills and knowledge to make you a very desirable candidate to employers. Offered in: Melbourne or Sydney Career paths Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager. Program structure STAGE 1 – Basic This course offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables or trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you become skilled in organisation, preparation and integrating ingredients to achieve dazzling flavours. STAGE 2 - Intermediate You’ll be introduced to classic French regional dishes, applying techniques learned in the basic cuisine program. This course emphasises the importance of mise en place – the proper planning and... [-]

ALMA Italian Culinary Program

ALMA - The International School of Italian Cuisine
Campus Full time 7 months October 2017 Italy Parma

The course is designed to give to International Students not just theoretical and practical training in advanced Italian Cuisine but a real full Italian Experience. The combination of the Italian culinary culture, language, history, wine and all field trips and a professional training in one of one of the top Italian Restaurants it’s a perfect way to learn how become a real professional of Italian Cuisine. [+]

The course is designed to give to International Students not just theoretical and practical training in advanced Italian Cuisine but a real full Italian Experience. The combination of the Italian culinary culture, language, history, wine and all field trips and a professional training in one of one of the top Italian Restaurants it’s a perfect way to learn how become a real professional of Italian Cuisine. The program is developed in two phases: the first residential phase at ALMA Campus, near Parma, just declared Creative city for Gastronomy by Unesco, with demo lessons and training classes, and the second phase, a traineeship in a restaurant or hotel. Addressing to: International students aiming at becoming a professional chef of Italian Cuisine, should respect the following requirements for admission: Proficient knowledge of English language At least 18 years of age Great motivation and passion to start a professional path in Italian cuisine A first experience in the sector Structure: Italian Cuisine & Culture Products and Raw Materials Guest Chef Demo Cooking Techniques and Practice Wines Pastry Italian Language Visits to production sites Briefings and progress evaluations Duration 7 months each: about 2-month in-school phase in ALMA headquarters in Colorno (PR) and about 5-month internship in a top italian restaurant or hotel structure in one of the 20 Italian regions. At last, a 2-day final exam The lessons will be held in English. Need more info? ask here: contact us or write to infoalma@scuolacucina.it Do you prefer a skype session? Book it writing... [-]

Italian Food & Restaurant Business Certificate

BAU International Academy of Rome
Campus Full time 10 days

This certificate requires 42 contact hours and can be completed in 10 days, 2 weeks or in a 3-month period combined with other certificates. Contact us to know more about the scholarships available through the BAU Foundation and to customise your program. [+]

Best Course Studies in Food and Beverage Studies 2017. Italians are very popular in the restaurant and catering business, worldwide for: The high reputation of their cuisine, which is characterized by its simplicity and relies mainly on the quality of the ingredients, rather than on elaborate preparation The unconventional structure of Italian food establishments - many of which are focused on simple local-made products, having only one product (pizza, pasta or meat) and a verbal menu, with inexpensive prices, to be eaten in an informal atmosphere or even walking in the streets or with feet resting on a stool - which well suits the booming of a new fast food industry, whose clients care about convenience as well as quality, and the increasing popularity of mobile, pop-ups and casual shops serving street food, breakfast and meal deals 24 hours a day The familiar ownership of many companies and chains in the sector, which according to the experts in the sector proves to be a competitive success factor when shifting to international markets. There is more interest in small family run chains, because they are more flexible, can operate in niche segments and discount in an effective way Tailor your learning experience This certificate requires 42 contact hours and can be completed in 10 days, 2 weeks or in a 3-month period combined with other certificates. Contact us to know more about the scholarships available through the BAU Foundation and to customise your program. Certificate intakes are available every 2nd week... [-]

Certificate III in Patisserie

Australian College of Applied Education
Campus Full time Part time 1 year January 2018 Australia Perth + 1 more

The Certificate III in Patisserie is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen. [+]

1 Year Full Time; Part time is also available Qualifying as a Pastry Chef is new and innovative in Western Australia. This new trade qualification was approved by the Department of Training and Workplace Development in March 2010. This certificate provides you with the Chef Patissier qualification including a practical industry placement, students are also required to complete a minimum of 250 hours of industry work placement. Benefits The Certificate III in Patisserie is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen. The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA. Course Subjects SIT31113 SIT12C2001: Food Safety and Kitchen Hygiene SITXFSA101 Use hygienic practices for food safety SITXWHS101 Participate in safe work practices SITHKOP101 Clean kitchen premises and equipment SITXFSA201 Participate in safe food handling practices SIT12C2002: Principles and Methods of Cookery SITHCCC201 Produce dishes using basic methods of cookery SITHCCC203 Produce stocks, sauces and soups SITHCCC207 Use cookery skills effectively SITHCCC101 Use food preparation equipment SITXINV202 Maintain the quality of perishable items SIT12C3003: Specialist Dietary Foods and Menu Costing SITHCCC307 Prepare food to meet special dietary requirements SITHKOP302 Plan and cost basic menus SITXHRM301 Coach others in job skills HLTAID003 Provide first aid SIT12C2004: Cold Larder and Deserts SITHPAT306 Produce desserts SITHCCC103 Prepare sandwiches SIT12P3001: Pastries, Cakes... [-]

Certificate in Culinary Arts

Saddleback College
Campus Full time September 2017 USA Mission Viejo

The Basic Culinary Arts program prepares students for many contemporary employment opportunities. [+]

Best Course Studies in Food and Beverage Studies 2017. 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. Required Courses 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 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 Restricted Electives: 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... [-]