 Division Homepage
Department Homepage
Foods & Nutrition Certificates
Foods
Nutrition
Culinary Arts Certificates
Catering
Culinary Arts
Food Service
Location: BGS[map]
Phone: (949) 582-4598
Fax: (949) 347-9004
Suzanne Hewitt  
Department Chair
Foods and Nutrition Instructor
(949) 582-4598
Lisa Inlow
Culinary Instructor
(949) 582-4354 or 3967
Office Hours 
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Culinary Arts
The Culinary Arts courses are designed to train students for careers in catering, chef training, and restaurant operations,
as well as for promotion of foods, equipment, and products. The program offers coursework for professional improvement, and
some courses can be utilized as transfer courses for students pursuing a bachelor's degree in Family and Consumer Sciences/Home
Economics with a Foods emphasis.
Saddleback College offers certificate and associate degree programs that will prepare you for entry into Food Service industry occupations.
AWARD TYPES
EMPLOYMENT OPPORTUNITIES:
- Entry-Level Positions include:
- Hospitality Services
- Chef's Assistant
- Baker's Assistant
- Kitchen Supervisor
- Cook: Short Order, Fry, Line, Broiler, Station
- Food & Beverage Service
- Day-Care Centers for Children, Older Adults
- With Further Education and Experience:
- Chef
- Sous Chef
- Cook
- Restaurant Operations
- Baker
- Bakery Supervisor
WAGES
| Title |
Annual |
| Cook |
$25,375-$32,239* |
| Combined Food Preparation & Service Worker |
$19,610-$25,115** |
*55.61% of jobs held by people with certificate/associate degree
**83.71% of jobs held: education level certificate/associate degree
RESOURCES
National Restaurant Association: www.restaurant.org
American Culinary Federation: www.acfchefs.org
American Personal & Private Chef Association: www.personalchef.com
Career PATHWAY
| High School |
Community College |
University |
- Culinary Arts
- Food Science
- Hospitality
- Tourism
|
- Culinary Arts
- Hospitality
- Management
- Recreation Management
|
- Culinology
- Dietetics
- Food Science
- Hospitality
- Hotel Management
- Nutrition
|
CURRICULUM
Curriculum changes as industry standards transform. Please refer to the Saddleback College Catalog website as the following requirements may have changed since this webpage was published.
COURSE GUIDE
| Course ID |
Title |
Units |
| FN 50 |
Fundamentals of Nutrition |
3 |
| |
OR |
|
| FN 205 |
Nutrition for Culinary Professionals |
3 |
| FN 110* |
Food Preparation Essentials |
3 |
| FN 142* |
Classical French Cuisine |
2 |
| 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 two Specialty Courses |
4-5 |
Total |
34-36 |
| |
| Specialty Courses: |
| FN 120* |
Contemporary Meals |
3 |
| 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 230* |
Vegetarian Cuisine |
2 |
| FN 232* |
Techniques of Health Cooking |
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.
For more information contact Suzanne Denton at
sdenton2@saddleback.edu.
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Accredited by the
Accrediting Commission of Community and Junior Colleges, of the
Western Association of Schools and Colleges