Mar 14, 2025  
2024-2025 Catalog 
    
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2024-2025 Catalog

Food Studies (FDSCE)

Location(s): Fort Omaha Campus

Award: Certificate of Achievement
Pathways to Associate Degree:  Sustainable Baking Management (BAKE1) & Sustainable Culinary Management (COOK1)
Academic Focus Area: Business

 

The Food Studies Certificate of Achievement delivers students a well-rounded foundation in basic gastronomy and foodservice fundamentals, preparing them for further study and meaningful work experiences.

Upon completion students earn the ServSafe Manager certificate.

 

Graduation Requirements
To earn this degree, a student must complete all required courses.
Total credit hours required: 48.0

 

Recommended Curriculum Plan

 

Links to Additional Resources

 

Major Requirements - 34.5 credits

General Education Course Recommendations for this Program:

  • Communication: ENGL 1220
  • Quantitative/Numeracy Skills: MATH 1242
  • Critical Thinking/Creativity & Social/Cultural Awareness: HUMS 1160

 

Certificate of Achievement General Education Requirements - 13.5 credits

The following are General Education requirements for a Certificate of Achievement. Students may not use the same course to satisfy more than one degree requirement.

Communication

1 Course     4.5 credit hrs.

Select 1 Level I course from the list of Communication General Education courses in the current course catalog.

Quantitative/Numeracy

1 Course     4.5 - 5.0 credit hrs. 

Please check your degree program for recommended Math course.

Select 1 college level math course from the list of General Education math courses in the current course catalog.

*Based on the Math course you select, pre-requisites may be required.

Critical Thinking/Creativity & Social/Cultural Awareness

1 Course     4.5 credit hrs.

Select 1course from the list of Humanities or Social Sciences General Education course options in the current course catalog. 

       OR

 

 

Recommended Curriculum Plan

Food Studies (FDSCE)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

Program Level Student Learning Outcomes

  1. Examine the components of the systems and structures designed to promote people’s  ability to Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
  2. Examine the components of the systems and structures designed to promote people’s  ability to Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing thier whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
  3. Examine the components of the systems and structures designed to promote people’s  ability to Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
  4. Examine the components of the systems and structures designed to promote people’s  ability to Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
  5. Examine the components of the systems and structures designed to promote people’s  ability to Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations.
  6. Examine the components of the systems and structures designed to promote people’s  ability to Doggedly and gracefully develop thinking skills, for the rest of my life, across critical disciplines.