Basic Culinary Arts – Major #5684

Certificate · 8.0 units

This certificate is designed to prepare students for entry level employment (prep cook, fry cook, line cook) in the field of food service.

Courses

• FN 1 — Principles of Food Preparation
• FSM 1 — Principles of Food Preparation
• FSM 35 — Food Services, Sanitation, Safety, and Equipment
• FSM 144 — Presenting Service for Food Service Professionals
• FSM 146 — Elementary Food Service Computation I

Source ↗

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