Intermediate Culinary Arts – Major #5685 - Certificate

This program map only provides one possible pathway for degree and/or certificate obtainment and is for reference only. Please schedule an appointment with a counselor to develop your individualized Student Education Plan.
It is also important to discuss your transfer options with a counselor because each university will require specific courses.

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.

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.

Program Map

Certificate Requirements

7.5 units
FN 35
Nutrition and Health
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:

  1. Advisory: ENGL C1000
  2. Anti Requisite: FN 40
    1. CSU Transfer
      FSM 38
      Quantity Food Preparation
      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)

      Course Details:

      1. Prerequisite: FN 1
      2. Advisory: FSM 35
        3. AND
      3. Advisory: ENGL C1000
        1. CSU Transfer
          FSM 147
          Elementary Food Service Computation II
          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)

          Course Details:

          1. Prerequisite: FSM 146