Basic Culinary Arts – Major #5684

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 employment (prep cook, fry cook, line cook) in the field of food service.

Upon completion of the program, students will:
  1. 1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.
  2. 2. Demonstrate proper meal service and plate presentation.
  3. 3. Identify and compare preparation methods to optimize nutrition content.
Effective Term: 2023 Fall Semester

Certificate Requirements 

8.5 units

FN 1
Principles of Food Preparation

3 units
Effective Term: 2025 Fall Semester
This course applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. (A, CSU)

FSM 35
Food Services, Sanitation, Safety, and Equipment

2 units
Effective Term: 2025 Fall Semester
FSM 35 will explore the role of food service employees in preventing foodborne illness, as well as the supervisor's responsibilities in maintaining standards of health and safety. The class will also go over the selection and use of food service equipment for optimum safety and sanitation, and to meet federal, state and local regulations. Food Services, Sanitation, Safety, and Equipment will culminate in an exam for a nationally recognized food safety certificate. (A, CSU)

FSM 144
Presenting Service for Food Service Professionals

2 units
Effective Term: 2025 Fall Semester
A thorough understanding of front of the house operations will contribute to the successful management of a food service operation. Class topics will include service techniques, guest relations, service styles, and the role of management in service. (A)

FSM 146
Elementary Food Service Computation I

1.5 units
Effective Term: 2023 Fall Semester
Basic math principles are used daily in the food service and hospitality industry. Students will learn mathematical principles used in commercial food production and the application of these computational skills to food service. Learning will be reinforced through word problems and examples exclusive to food service including the study of recipe conversions, production formulas, weights and measures, the metric system, and the impact of yield on purchasing and production. (A)
Course Details:
  1. Advisory: ENGL 126A
        Total: 8.5 units