Catering

Certificate Course Guide

Course ID Title Units
FN 171 Sanitation and Safety 2
  OR  
FN 210 ServSafe in Food Production 1
FN 246* Introduction to Culinary Arts 3
FN 101* Culinary Principles I 3
FN 244* Baking Fundamentals I 3
FN 120* Sustainable Meals 3
FN 50 Fundamentals of Nutrition 3
  OR  
FN 205 Nutrition for Culinary Professionals 3
FN 173* Catering and Banquets 3
FN 152 Special Events and Catering Management 3
FN 285 Personal Chef 3
FN 176 Food and Beverage Operations 3
CWE 180*† Cooperative Work Experience: Foods and Nutrition 2
  AND  
FN 261* † Internship 1
  Select from Restricted Electives - Two Courses 2-6
Total 32-38

 

Restricted Electives:

Course ID Title Units
FN 140* World Cuisine 2
FN 142* Classical French Cuisine 2
BUS 160 Entrepreneurship 3
FN 220* French Bistro Cuisine 2
FN 222* Chinese Cuisine 2
FN 223* Asian Cuisine 2
FN 226* Mexican Cuisine 2
FN 227* Mediterranean Cuisine 2
FN 228* Italian Cuisine 2
FN 230* Vegetarian Cuisine 2
FN 232* Techniques of Health Cooking 2
FN 235 European Regional Foods Tour 2
FN 236* American Regional Cuisine 2
FN 241* Culinary Principles II 3
FN 245* Baking Fundamentals II 2
FN 281 Flavor Dynamics 3
FN 282 Introduction to Herbs 2
FN 286* Sugar Confectionery 1
FN 287* Chocolate Confectionery 1
FN 288* Advanced Baking and Pastry 3


*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
†Recommended to be taken in last semester of program.