Food Service Management – Major #5691

Certificate of Achievement Program Map
🖶 Printer Friendly Report

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. 1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.
  2. 2. Evaluate the nutritional content of foods and menus.
  3. 3. Choose record keeping methods to monitor the fiscal viability of a food service establishment.
Effective Term: 2024 Fall Semester

Term 1

16 units

BA 10
Introduction to Business

3 units
Effective Term: 2025 Fall Semester
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 policy, practices, and ability to achieve its goals. Demonstrates how these influences impact key areas of business including: organizational structure and design; management; marketing; organizational communication; technology; and financial practices. (A, CSU, UC)

FN 1
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)

FN 35 Nutrition and Health or FN 40 Nutrition

3 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:
  1. Advisory: ENGL C1000
  2. Anti Requisite: FN 40
    1. E - Lifelong Understanding and Self-Development
    2. CSU Transfer Course
    1. E2 - Lifetime Skills
    or

    FN 40
    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:
    1. Advisory: ENGL C1000
      1. E - Lifelong Understanding and Self-Development
      2. CSU Transfer Course
      1. E2 - Lifetime Skills

      FSM 25
      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)

      FSM 35
      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)

      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)

      Fall only 

      Term 2

      17.5-21 units

      ACCTG 4A Financial Accounting or BT 131 Applied Accounting

      3.5-4 units

      ACCTG 4A
      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:
      1. Advisory: CIT 12
      2. Advisory: CIT 15
        1. CSU Transfer Course
          or

          BT 131
          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:

                  ECON 25
                  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)
                  Course Details:
                  1. Advisory: MATH 201
                  2. Advisory: ENGL C1000
                    1. D2 - Economics
                    2. CSU Transfer Course
                    1. B - Social and Behavioral Sciences

                    FN 2
                    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:
                    1. Prerequisite: FN 1
                      1. CSU Transfer Course

                        Spring only

                        FSM 11
                        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)

                        FSM 15
                        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)

                        FSM 19
                        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:
                            1. CSU Transfer Course

                              MKTG 10
                              Principles of Marketing

                              3 units
                              Effective Term: 2025 Fall 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)
                              Total: 33.5-37 units