Food and Nutrition – Major #5682

Certificate of Achievement Program Map
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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 of achievement is designed to prepare students for entry-level employment in nutrition programs or food service. This certificate can prepare students for transfer to a four year college in dietetics or culinology.


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. Identify and compare preparation methods to optimize nutritional content.
  3. 3. Evaluate the nutritional content of foods and menus.
Effective Term: 2024 Fall Semester

Term 1

14-20 units

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 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

    FN 42
    Child Nutrition

    3 units
    Effective Term: 2025 Fall Semester
    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 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

          Major Course

          2-5 units

          Select one of the following: 

          BIOL 11A
          Biology for Science Majors I

          5 units
          Effective Term: 2025 Fall Semester
          The first of two introductory courses for biology majors, focusing on concepts in molecular and cellular biology, genetics, inheritance, and evolution. Intended for biology, pre-medical, pre-veterinarian, and pre-pharmacy majors. (A, CSU, UC, Cal-GETC)
          Course Details:
          1. Prerequisite: MATH 103
          2. Advisory: ENGL C1000
          1. B: Biological Science
          2. C: Science Laboratory
          1. B2 - Life Science
          2. B3 - Laboratory Activity
          3. CSU Transfer Course
          1. A: Natural Sciences

          CHEM 3A
          Introductory General Chemistry

          4 units
          Effective Term: 2025 Fall Semester
          Chemistry for applied science and non-science majors. The scientific method; chemical computations; composition of matter, energy, and physical and chemical changes; fundamental laws and principles; atomic and molecular structure; bonding; inorganic nomenclature, kinetic molecular theory, gas laws, solutions, acid-base theories, oxidation-reduction, equilibrium, nuclear chemistry, and qualitative and quantitative theories and techniques. MATH 103 is recommended as a prerequisite for allied health and nursing majors and MATH 3A is recommended as a prerequisite for STEM majors. (A, CSU, UC, Cal-GETC)
          Course Details:
          1. Prerequisite: MATH 3A
          2. Prerequisite: MATH 103
          1. A: Physical Science Lab or Physical Science Lab only (non-sequence)
          2. C: Science Laboratory
          1. B1 - Physical Science
          2. B3 - Laboratory Activity
          3. CSU Transfer Course
          1. A: Natural Sciences

          FN 41
          Sports Nutrition

          3 units
          Effective Term: 2025 Fall Semester
          Diet has a strong influence on physical performance. This course will explore how certain nutrients fuel physical activity and drive certain metabolic processes. Students will plan diets to meet the needs of different athletic levels, as well as for different types of sports. Current trends and controversies in diets and supplements are central to the discussion of sports nutrition. (A, CSU, UC)

          FN 43
          Women's Nutrition

          3 units
          Effective Term: 2025 Fall Semester
          Women have unique nutrition needs, particularly in relation to certain life stages such as adolescence, pregnancy, breastfeeding, and menopause. In addition to life cycle nutrition, students will explore the relationship between food and the development of heart disease, obesity, breast cancer, eating disorders, osteoporosis and other nutrition related conditions in women. Research articles are used as the primary materials to study current trends. (A, CSU, UC)

          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 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)

          Term 2

          14-19 units

          FN 45
          Therapeutic Diets

          3 units
          Effective Term: 2025 Fall Semester
          Nutrition is a key component of disease prevention and treatment. This course focuses on nutrition treatment therapies for a variety of disease conditions and abnormal metabolic states. Students will learn how to apply the nutrition care process to acute patient care settings. (A, CSU)

          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 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)

          Major Course

          7-12 units

          Select three of the following courses: 

          BIOL 11A
          Biology for Science Majors I

          5 units
          Effective Term: 2025 Fall Semester
          The first of two introductory courses for biology majors, focusing on concepts in molecular and cellular biology, genetics, inheritance, and evolution. Intended for biology, pre-medical, pre-veterinarian, and pre-pharmacy majors. (A, CSU, UC, Cal-GETC)
          Course Details:
          1. Prerequisite: MATH 103
          2. Advisory: ENGL C1000
          1. B: Biological Science
          2. C: Science Laboratory
          1. B2 - Life Science
          2. B3 - Laboratory Activity
          3. CSU Transfer Course
          1. A: Natural Sciences

          CHEM 3A
          Introductory General Chemistry

          4 units
          Effective Term: 2025 Fall Semester
          Chemistry for applied science and non-science majors. The scientific method; chemical computations; composition of matter, energy, and physical and chemical changes; fundamental laws and principles; atomic and molecular structure; bonding; inorganic nomenclature, kinetic molecular theory, gas laws, solutions, acid-base theories, oxidation-reduction, equilibrium, nuclear chemistry, and qualitative and quantitative theories and techniques. MATH 103 is recommended as a prerequisite for allied health and nursing majors and MATH 3A is recommended as a prerequisite for STEM majors. (A, CSU, UC, Cal-GETC)
          Course Details:
          1. Prerequisite: MATH 3A
          2. Prerequisite: MATH 103
          1. A: Physical Science Lab or Physical Science Lab only (non-sequence)
          2. C: Science Laboratory
          1. B1 - Physical Science
          2. B3 - Laboratory Activity
          3. CSU Transfer Course
          1. A: Natural Sciences

          FN 41
          Sports Nutrition

          3 units
          Effective Term: 2025 Fall Semester
          Diet has a strong influence on physical performance. This course will explore how certain nutrients fuel physical activity and drive certain metabolic processes. Students will plan diets to meet the needs of different athletic levels, as well as for different types of sports. Current trends and controversies in diets and supplements are central to the discussion of sports nutrition. (A, CSU, UC)

          FN 43
          Women's Nutrition

          3 units
          Effective Term: 2025 Fall Semester
          Women have unique nutrition needs, particularly in relation to certain life stages such as adolescence, pregnancy, breastfeeding, and menopause. In addition to life cycle nutrition, students will explore the relationship between food and the development of heart disease, obesity, breast cancer, eating disorders, osteoporosis and other nutrition related conditions in women. Research articles are used as the primary materials to study current trends. (A, CSU, UC)

          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 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)
          Total: 28-39 units