Food Service - FDSV
19 courses · Bakersfield College · 2026-2027 Catalog
FDSV B48WE Work Experience Education
- Units
- 1-14
- Hours
- 54-756 activity hours
- Transfers to
- CSU
College credit for food service related learning experiences obtained on the job in accordance with a training plan developed cooperatively between the employer, college, and student. One credit hour of community college work shall require a minimum of 54 hours of total student work. Work experience credit may accrue at the rate of 1 to 14 credits per enrollment term for a total of 14 credits. Repetition allowed per Title 5 55253.
FDSV B50 Introduction to the Foodservice Industry
- Units
- 2
- Hours
- 36 lecture hours
An introduction to the foodservice industry including history, trends, organization and job opportunities. Entry skills to be taught include communication techniques, terminology, work simplification, application of computational skills, safety procedures, time management, equipment identification and operation, and knife skills and cutting techniques. Provides career and educational planning. Satisfies the 0.5 unit counseling requirement for graduation from Bakersfield College. Fields trips may be required.
FDSV B51 Food and Nutrition Orientation
- Units
- 0.5
- Hours
- 9 lecture hours
Provides a basic understanding of professional standards used in food service industry as well as orientation to the kitchen equipment, storage practices and the use of a recipe. Covers skills development for organizational skills, time management and goal setting. Preparations for the construction of student projects and portfolios are included in this course.
FDSV B52 Foodservice Sanitation and Safety
- Units
- 2
- Hours
- 36 lecture hours
Basic principles of sanitation and safety standards set by regulatory agencies. Causes and prevention of food-borne illnesses. Application of food safety production and service, personal hygiene and facilities maintenance procedures. Food safety regulations and inspection including HACCP system are emphasized. Course meets minimum food safety certification requirements of California legislation effective January 1, 2000. Upon passing the required exam, course certificate of completion is awarded from an Accredited Food Protection Managers Certificate Program of the American National Standards Institute. Field trips may be required.
FDSV B55A Food Service Production Theory I
- Units
- 2.5
- Hours
- 45 lecture hours
Basic principles and techniques involved in commercial and non-commercial food production. Emphasizes recipe standardization, equipment and sanitation and safety principles. Cookery principles relating to stocks, sauces, soups, meats, vegetables, salads, potatoes, and starches. Field trips may be required.
FDSV B55B Food Service Production Theory II
- Units
- 2.5
- Hours
- 45 lecture hours
Basic principles and techniques involved in commercial and non-commercial food production. Emphasizes nutritional standards, equipment use and sanitation/safety principles. Cookery principles relating to poultry, fish and shellfish, sandwiches, hors d'oeuvre, breakfast cookery, vegetarian cookery, food presentation and garde manger. Field trips may be required.
FDSV B55C Food Service Production Laboratory I
- Units
- 2
- Hours
- 108 lab hours
- Prerequisite
- Successful completion of FDSV B50 or equivalent with a grade of C or better or may be taken concurrently.
- Corequisite
- Successful completion of FDSV B55A or equivalent with a grade of C or better or may be taken concurrently. OR Successful completion of FDSV B55B or equivalent with a grade of C or better or may be taken concurrently.
Practical experiences in the preparation of foods typical to a dinner house/ala carte menu in the campus restaurant. Work station rotations in kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for plated service and To Go orders. Uniforms are required. Field trips may be required.
FDSV B55D Food Service Production Laboratory II
- Units
- 2
- Hours
- 108 lab hours
- Prerequisite
- Successful completion of FDSV B50 or equivalent with a grade of C or better or may be taken concurrently.
- Corequisite
- Successful completion of FDSV B55A or equivalent with a grade of C or better or may be taken concurrently. OR Successful completion of FDSV B55B or equivalent with a grade of C or better or may be taken concurrently.
Practical experiences in the preparation of buffets and garde manger in the campus restaurant. Work station rotations in the kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for buffet service. Uniforms are required. Field trips may be required.
FDSV B55E Advanced Food Service Practicum
- Units
- 3
- Hours
- 18 lecture hours, 108 lab hours
- Prerequisite
- Successful completion of FDSV B52 or equivalent with a grade of C or better. AND Successful completion of FDSV B55A or equivalent with a grade of C or better. AND Successful completion of FDSV B55B or equivalent with a grade of C or better. AND Successful completion of FDSV B55C or equivalent with a grade of C or better. AND Successful completion of FDSV B55D or equivalent with a grade of C or better.
Practicum application of acquired knowledge, skills, work ethics, and technology in developing a broader understanding of production, service and management function in on-campus and off-campus foodservice operations. Uniforms are required. Transportation provided by the student. Practicum sites must be approved by their instructor.
FDSV B55F Fundamentals of Baking
- Units
- 2
- Hours
- 108 lab hours
- Prerequisite
- Successful completion of FDSV B50 or equivalent with a grade of C or better.
Fundamental baking experience in the production of cakes, basic creams, icings, dessert sauces, tarts, , eclairs, meringues, cookies, yeast breads, quick breads and specialty cookies. Decorative work and display pieces, product presentation and marketing techniques demonstrated.
FDSV B55K Advanced Baking
- Units
- 3
- Hours
- 18 lecture hours, 108 lab hours
- Prerequisite
- Successful completion of FDSV B51 or equivalent with a grade of C or better. AND Successful completion of FDSV B52 or equivalent with a grade of C or better. AND Successful completion of FDSV B55F or equivalent with a grade of C or better.
Advanced Pastry techniques that include laminated dough, chocolate, advanced yeast dough, frozen desserts, embellished cakes, sugar, custards and specialty cakes. A Bakersfield College Food & Nutrition uniform is required.
FDSV B55T Catering and Special Events
- Units
- 3
- Hours
- 18 lecture hours, 108 lab hours
- Prerequisite
- Successful completion of FDSV B51 or equivalent with a grade of C or better or may be taken concurrently.; Successful completion of FDSV B52 or equivalent with a grade of C or better or may be taken concurrently.; Successful completion of FDSV B55C or equivalent with a grade of C or better or may be taken concurrently.; Successful completion of FDSV B55F or equivalent with a grade of C or better or may be taken concurrently.; Successful completion of FDSV B55A or equivalent with a grade of C or better or may be taken concurrently. OR Successful completion of FDSV B55B or equivalent with a grade of C or better or may be taken concurrently.
Advanced practicum application of knowledge, skills, work ethics and technology as related to catering and special events planning. Both on campus and off campus events will be included in the schedule.Course emphasizes practical food service as specified by the customers needs.Uniforms are required. Transportation provided by the student. Practicum site are supervised by the instructor.
FDSV B59 Food Service Production Management
- Units
- 3
- Hours
- 54 lecture hours
- Prerequisite
- Successful completion of FDSV B50 or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of FDSV B52 or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of FDSV B55A or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of FDSV B55B or equivalent with a grade of C or better or may be taken concurrently.
Emphasizes basic knowledge of the first-line hospitality supervisor's roles and responsibilities. Principles of good people management are presented in how they apply to the job. Food purchasing activities for foodservice operations and product information from a management's perspective are discussed in relation to supervisory roles. Basic principles of cost control are discussed along with applications of basic accounting procedures to cost controls and profitability. Field trips may be required.
FDSV B71NC Work Entry Skills for Food Service Workers
- Units
- 0
- Hours
- 9 lecture hours
Work entry skills for food service workers prepares students for work in the kitchen by introducing the California Food Handlers information, duties of a busser in a restaurant, the duties of a prep cook, proper food storage and operating a commercial dish washing system.
FDSV B72NC Kitchen Skills for Food Service Workers
- Units
- 0
- Hours
- 18 lecture hours
Basic kitchen skills for food service workers prepares students for work in the kitchen by introducing kitchen equipment usage and maintenance, recipe reading, scaling and measuring, knife safety and usage, basic cooking techniques, and portion control in a practical learning environment.
FDSV B73NC Interpersonal Skills for School Food Service Workers
- Units
- 0
- Hours
- 9 lecture hours
Basic customer service and team building for food service workers prepares students for work in the kitchen by introducing customer service in a fast-paced setting, using standard POS systems, and building a team in a practical learning environment. This course is designed for school food service workers.
FDSV B74NC Baking Skills for New Culinarians
- Units
- 0
- Hours
- 18 lecture hours
Basic kitchen skills for new culinarians. This course orients students to basic baking skills by introducing kitchen equipment usage and safety, recipe reading, scaling and measuring, pastry mixing and baking methods and decorating in a practical learning environment.
FDSV B75NC Cooking Skills for New Culinarians
- Units
- 0
- Hours
- 18 lecture hours
Basic kitchen skills for new culinarians. This course orients students to basic kitchen skills by introducing kitchen equipment usage, recipe reading, scaling and measuring, knife safety and usage, and basic cooking techniques in a practical learning environment.
FDSV B77NC Healthy Cooking from the Garden
- Units
- 0
- Hours
- 18 lecture hours
This course will delve into theory and application according to cooking healthy nutritive meals from freshly grown and highly nutritious foods. The processes to create tasteful meals with the freshest homegrown ingredients will allow for healthy lifestyles through recipe development.