Advanced Culinary Arts

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.