Certificate Course Guide
Course ID | Title | Units |
---|---|---|
FN 171 | Sanitation and Safety | 2 |
OR | ||
FN 210 | Servsafe in Food Production | 1 |
FN 246* | Intro to Culinary Arts | 3 |
FN 110* | Food Preparation Essentials | 3 |
FN 50 | Fundamentals of Nutrition | 3 |
OR | ||
FN 205 | Nutrition for Culinary Professionals | 3 |
FN 101* | Culinary Principles I | 3 |
FN 244* | Baking Fundamentals I | 3 |
FN 120* | Sustainable Meals | 3 |
FN 142* | Classical French Cuisine | 2 |
FN 245 | Baking Fundamentals II | 3 |
FN 241* | Culinary Principles II | 3 |
FN 176 | Food and Beverage Operations | 3 |
FN 173* | Catering and Banquets | 3 |
CWE 180*† | Cooperative Work Experience: Foods and Nutrition | 2 |
AND | ||
FN 261*† | Internship | 1 |
Select from Restricted Electives | 2-6 | |
Total | 37-43 |
Restricted Electives:
Course ID | Title | Units |
---|---|---|
FN 140* | World Cuisines | 2 |
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 Healthy Cooking | 2 |
FN 235 | European Regional Foods Tour | 2 |
FN 236* | American Regional Cuisine | 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.
Suggested coursework not required for the major: BUS 104*, 135, 136, 160; FN 64, 160; FCS 115, 142.