Program emphasizes quality food production and service in commercial and institutional foodservice operations. Course work includes practical training in the campus restaurant, the Renegade Room.
A Certificate of Achievement may be earned by students who satisfactorily complete 24.5 units from the courses listed below with a minimum grade of “C” in all required courses. A sanitation certificate such as ServSafe or equivalent is required for this certificate.
|Required Courses: 24.5 units
| Successful completion of the Servsafe exam and:
|FDSV B50||Introduction to the Foodservice Industry 2.0|
|FDSV B51||Food & Nutrition Orientation 0.5|
|FDSV B52||Foodservice Sanitation and Safety 2.0|
|FDSV B55a||Foodservice Production Theory I 2.5|
|FDSV B55b||Foodservice Production Theory II 2.5|
|FDSV B55c||Foodservice Production Laboratory I 2.0|
|FDSV B55d||Foodservice Production Laboratory II 2.0|
|FDSV B55f||Fundamentals of Baking 2.0|
|FDSV B55i||Food and Nutrition Internship 1.0|
|FDSV B59||Foodservice Production Management 3.0|
|NUTR B10||Elementary Nutrition 3.0|
|WEXP B248||Cooperative Work Experience Education 2.0|