Child Nutrition – Major #5692 - Certificate of Achievement

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 of achievement is designed to prepare students for employment in child care food programs, including but not limited to: childcare facilities, school lunch programs, and WIC.

1. Evaluate the nutritional content of foods and menus.

2. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.

3. Analyze and write/modify menus to meet the needs of a child care food program.

Program Map

Term 1

14 units
FN 1
Principles of Food Preparation
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)
FN 35 or FN 40
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
      OR
      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 nutrient metabolic pathways in its course content. (A, CSU-GE, UC)
      FSM 35
      Food Services, Sanitation, Safety, and Equipment
      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)
      FN 42
      Child Nutrition
      Adequate nutrition during periods of growth is essential to good health. This course explores nutritional requirements of infants and children from conception through adolescence. Students will start by learning about the nutritional needs of pregnant and lactating women as the foundation of these lifestages. The course focuses on feeding infants and children for optimal physical and mental development, as well as for treatment and prevention of childhood disease conditions. Additionally, this course outlines the child and maternal nutrition programs available in the United States. The course content is taught through the lens of the social and cultural influences affecting child and maternal nutrition. (A, CSU, UC)
      FSM 162
      Menu Planning for Child Nutrition
      This course focuses on menu planning for child nutrition programs such as The National School Lunch Program. The course explores nutrition standards, menu writing, student preferences, marketing, and evaluation. Additionally, students will learn procedures for developing standardized products, budgetary controls, and evaluating procurement and delivery systems. (A)

      Course Details:

              Term 2

              10 units
              Major Course Electives

              Select 10 units from the following: 

              The course provides an introduction to filing methods and principles for all Business & Technology majors and employees in the business community. Students will learn internationally applied rules of record management for manual and computerized systems, equipment and supplies needed, retention, retrieval and the transfer phase of the record life cycle. (A, CSU)

              Course Details:

                  1. CSU Transfer
                    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)
                    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)
                    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
                          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)
                          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)