Intermediate Culinary Arts – Major #5685

Certificate Program Map

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 food service employment (prep cook, fry cook, line cook) in health care facilities such as hospitals and long term health care.

Upon completion of the program, students will:

1. Demonstrate quantity food preparation techniques.
2. Evaluate the nutritional content of foods and menus.
3. Use mathematical formulas to manage cost control in food service delivery.

Effective Term: 2023 Fall Semester

Certificate Requirements

7.5 units

FN 35

Nutrition and Health

3 units

Effective Term: 2025 Fall Semester
Nutrition and diet patterns throughout the life cycle play an integral role in physical health, emotional health, and the prevention of chronic disease. Students will study this relationship through learning about nutrients and their interactions in the human body. Nutrition will be discussed through the lens of different social, psychological, and cultural considerations. This course includes consumer information on food distribution systems and food safety. Not open to students with credit in Food and Nutrition 40. (A, CSU, UC)

Course Details:

Requisites & Advisories

Advisory: ENGL C1000
Anti Requisite: FN 40

General Education

IGETC

CSU GE

CSU Transfer

Fresno City College GE

FSM 38

Quantity Food Preparation

3 units

Effective Term: 2025 Fall Semester
Food service operations require the preparation of food in large quantities. Quantity food preparation relies on additional skills beyond basic food preparation. Students will learn these skills with emphasis on recipe standardization, use of equipment and time, application of the principles of sanitation and safety, and the attractive service of food. (A, CSU)

FSM 147

Elementary Food Service Computation II

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 accomplished through word problems and examples exclusive to food service including recipe and food cost analysis, basic accounting methods, labor cost calculations, purchasing and inventory management, and foodservice software applications. (A)