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.
The certificate of achievement is designed to prepare students for employment in Food Service Management.
Upon completion of the program, students will:
1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.
2. Evaluate the nutritional content of foods and menus.
3. Choose record keeping methods to monitor the fiscal viability of a food service establishment.
Effective Term: 2024 Fall Semester
Term 1
16 units
BA10
Introduction to Business
3 units
Effective Term: 2026 Spring Semester This course provides students a multidisciplinary survey of the U.S. business environment including the examination, analysis, reasoning, advocacy, and critique of how culture, society, economic systems, legal, international, political, financial institutions, and human behavior interact to affect a business organization’s success. Key areas of business are introduced, including economics, ethics, business law, forms of business ownership, organizational structure, communication, teams/leadership, human resource management, marketing, accounting, and finance. Students learn how these key topics influence an organization's policy, practices, and ability to achieve its goals. (A, CSU, UC)
Course Details:
Advisory: ENGL C1000
CSU Transfer
FN1
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)
Course Details:
Advisory: ENGL C1000
CSU Transfer
FN 35 Nutrition and Health or FN 40 Nutrition
3 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
CSU Transfer
or
FN40
Nutrition
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 nutrient metabolic pathways in its course content. (A, CSU, UC)
Course Details:
Advisory: ENGL C1000
CSU Transfer
FSM25
Food and Beverage Purchase and Control
2 units
Effective Term: 2025 Fall Semester 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)
Course Details:
Advisory: ENGL C1000
CSU Transfer
FSM35
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)
Course Details:
Advisory: ENGL C1000
CSU Transfer
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)
Course Details:
Prerequisite: FN 1
Advisory: FSM 35
Advisory: ENGL C1000
CSU Transfer
Fall only
Term 2
17.5-21 units
ACCTG 4A Financial Accounting or BT 131 Applied Accounting
3.5-4 units
ACCTG4A
Financial Accounting
4 units
Effective Term: 2023 Fall Semester This course explores what financial accounting is, why it is important, and how it is used by investors and creditors to make decisions. It covers the accounting information system and the recording and reporting of business transactions with a focus on the accounting cycle, financial statements, and statement analysis. This course includes issues relating to asset, liability, and equity valuation, revenue and expense recognition, cash flows, internal controls, and ethics. (A, CSU, UC)
Course Details:
Advisory: CIT 12
Advisory: CIT 15
CSU Transfer
or
BT131
Applied Accounting
3.5 units
Effective Term: 2024 Spring Semester This course develops practical accounting skills for service and merchandising businesses involving classification of accounts, relationship of assets, liabilities, and owner’s equity; posting, accounts receivable, accounts payable, financial reports, the accounting cycle, and payroll. (A)
Course Details:
ECON25
Introduction to Economics
3 units
Effective Term: 2025 Fall Semester Introduction to Economics provides an introduction to market economies and contemporary economic issues through a survey of microeconomic and macroeconomic concepts. Topics include supply and demand, gains from specialization and trade, the role of government in the economy, market failures, measuring the macroeconomy, economic policy, and economic growth. This course is not designed for students majoring in Business or Economics. (A, CSU, UC, Cal-GETC)
Course Details:
Advisory: MATH 201
Advisory: ENGL C1000
CSU Transfer
FN2
Advanced Food Preparation
3 units
Effective Term: 2023 Fall Semester Food and Nutrition 2 will explore various advanced food preparation techniques with emphasis on proper food handling, sanitation, plating, and balance in menus. (A, CSU)
Course Details:
Prerequisite: FN 1
CSU Transfer
Spring only
FSM11
Food Service Supervision
2 units
Effective Term: 2025 Fall Semester 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)
Course Details:
Advisory: FSM 19
Advisory: ENGL C1000
CSU Transfer
FSM15
Food Production Management
2 units
Effective Term: 2025 Fall Semester 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)
Course Details:
Advisory: FSM 19
Advisory: FSM 35
Advisory: ENGL C1000
CSU Transfer
FSM19
Work Experience Education
1-4 units
Effective Term: 2024 Fall Semester 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:
CSU Transfer
MKTG10
Principles of Marketing
3 units
Effective Term: 2026 Spring Semester Utilizing both traditional and contemporary approaches, this course explores marketing's role in creating profitable exchanges including the examination, analysis, reasoning, advocacy, and critique of planning, product development, pricing, distribution, and promotion. Also researches and evaluates how consumer behavior, market research, retailing, and current technologies are used to achieve organizational goals. (A, CSU)
