Catering

Certificate Course Guide

Course ID Title Units
BUS 160 Entrepreneurship 3
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 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 246* Pantry 3
FN 275 Food and Beverage Operations 3
CWE 180*† Cooperative Work Experience: Foods and Nutrition 2
AND
FN 261* † Internship 1
Select from Restricted Electives 4
Total 38-39

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 232* Techniques of Health Cooking 2
FN 236* American Regional Cuisine 2
FN 241* Culinary Principles II 3
FN 245* Baking Fundamentals II 2


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