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.
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
FN35
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:
Advisory: ENGL C1000
Anti Requisite: FN 40
E - Lifelong Understanding and Self-Development
CSU Transfer Course
E2 - Lifetime Skills
FSM38
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)
FSM147
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)
