Advanced Culinary Arts – Major #5686

Certificate Program Map
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The program map below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this path. It is always recommended that you meet with your pathway counselor to develop a personalized educational plan.


This certificate is designed to prepare students for entry level management positions in food service.


Upon completion of the program, students will:
  1. 1. Use specification standards to purchase food and nonfood items.
  2. 2. Apply different management theories and styles of leadership in the management of a food service establishment.
  3. 3. Prepare a multi-course meal demonstrating proper knife skills, food safety, and proper cooking techniques.
Effective Term: 2024 Fall Semester

Certificate Requirements 

12 units

FN 2
Advanced Food Preparation

3 units
Effective Term: 2023 Fall Semester
Food and Nutrition 2 will explore various advanced food preparation techniques with emphasis on proper food handling, sanitation, plating, and balance in menus. (A, CSU)
Course Details:
  1. Prerequisite: FN 1
    1. CSU Transfer Course

      FSM 11
      Food Service Supervision

      2 units
      Effective Term: 2023 Fall Semester
      The course content of FSM 11 will include current methods of supervision and leadership which are applicable to the food service industry. Methods and techniques of recruitment, selection, training, and evaluation of personnel will be discussed. Other topics include record maintenance, enforcement of safety and sanitary standards, and supervision of food service employees. (A, CSU)
      Course Details:
      1. Advisory: FSM 19
      2. Advisory: ENGL 1A
        1. CSU Transfer Course

          FSM 15
          Food Production Management

          2 units
          Effective Term: 2023 Fall Semester
          Successful management of commercial kitchens requires the integration of multiple disciplines. Students will study the effective management of time, staff, and equipment in quantity food preparation. Special focus will be given to food standards and criteria, menu planning, systems of productions, and supervisor responsibilities. (A, CSU)
          Course Details:
          1. Advisory: FSM 19
          2. Advisory: FSM 35
          3. Advisory: ENGL 1A
            1. CSU Transfer Course

              FSM 19
              Work Experience Education

              3 units
              Effective Term: 2024 Fall Semester
              This course is designed for supervised employment extending the classroom based on occupational learning related to food service management. The course includes collaborative learning objectives established specific to food service management. Orientation hours may be required. (A, CSU)
              Course Details:
                  1. CSU Transfer Course

                    FSM 25
                    Food and Beverage Purchase and Control

                    2 units
                    Effective Term: 2023 Fall Semester
                    An essential element of managing a food service operation is the selection and procurement of food and beverages. FSM 25 will expose the student to food purchasing policies and procedures with respect to budget, as well as basic marketing functions and selection of food products for commercial and institutional food service operations. There will be an emphasis on developing standard purchase specifications for various food service operations and on procedures for buying, receiving, storing, and inventory management. (A, CSU)
                    Course Details:
                    1. Advisory: ENGL 1A
                      1. CSU Transfer Course
                        Total: 12 units