Certificate Course Guide
| Course ID | Title | Units |
|---|---|---|
| CWE 180*† | Cooperative Work Experience: Foods and Nutrition | 2 |
| AND | ||
| FN 261*† | Internship | 1 |
| FN 50 | Fundamentals of Nutrition | 3 |
| OR | ||
| FN 205 | Nutrition for Culinary Professionals | 3 |
| FN 110* | Food Preparation Essentials | 3 |
| FN 120* | Contemporary Meals | 3 |
| FN 142* | Classical French Cuisine | 2 |
| FN 171 | Sanitation and Safety | 2 |
| OR | ||
| FN 210 | Servsafe in Food Production | 1 |
| FN 173* | Catering and Banquets | 3 |
| FN 240* | Culinary Principles I | 3 |
| FN 241* | Culinary Principles II | 3 |
| FN 244* | Baking Fundamentals I | 3 |
| FN 245 | Baking Fundamentals II | 2 |
| FN 246* | Pantry | 3 |
| FN 275 | Food and Beverage Operations | 3 |
| Select from Restricted Electives | 6 | |
| Total | 41-42 | |
Restricted Electives:
| Course ID | Title | Units |
|---|---|---|
| FN 140* | Cultural Cuisine | 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 236* | American Regional Cuisine | 2 |
*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.