Basic 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* Pantry 3
FN 110* Food Preparation Essentials 3
FN 244* Baking Fundamentals I 3
FN 240* Culinary Principles I 3
FN 120* Contemporary Meals 3
FN 241* Culinary Principles II 3
FN 50 Fundamentals of Nutrition 3
OR
FN 205 Nutrition for Culinary Professionals 3
FN 261*† Internship 1
AND
CWE 180*† Cooperative Work Experience: Foods and Nutrition 2
Select from Restricted Electives 4-6
Total 29-32
 

 

Restricted Electives:
 

Course ID Title Units
FN 220* French Bistro Cuisine 2
FN 222* Chinese Cuisine 2
FN 226* Mexican Cuisine 2
FN 227* Mediterranean Cuisine 2
FN 230* Vegetarian Cuisine 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; FCS 115, 142; FN 64, 140*, 142*, 160.