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.
Associate in Science Degree
Completion of the certificate program and a minimum of 60 units including the general education requirements with an overall GPA of 2.0 qualifies the student for the Associate in Science degree. A minimum of 12 units must be completed at Saddleback College.
Certificate of Achievement
The awarding of a Certificate of Achievement acknowledges to the recipient and the potential employer that all courses in an approved occupational program have been completed. The courses are chosen by the faculty on the basis of determination of educational experiences which lead to vocational competency.
Students with previous educational or vocational experience who wish to waive a course on the certificate list may be expected to verify equivalency through examination. Petitions for course waivers or substitutions are available in both the Office of Admissions and Records and the Counseling Office. When waivers and substitutions have been approved, a minimum of 18 units must be included in the certificate program.
The Certificate of Achievement is issued upon the completion of the following:
- The required courses in the certificate area.
- A minimum of twelve (12) units in residence at Saddleback College. At least one course required in the certificate must be completed at Saddleback College.
It is the student's responsibility to make a formal application for the Certificate of Achievement to the
Office of Admissions and Records.
- 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:
- Sous Chef
- Restaurant Operations
- Bakery Supervisor
|Combined Food Preparation & Service Worker||$19,610-$25,115**|
**83.71% of jobs held: education level certificate/associate degree
|High School||Community College||University|
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.
|FN 50||Fundamentals of Nutrition||3|
|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|
|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 275||Food and Beverage Operations||3|
|CWE 180*†||Cooperative Work Experience: Foods and Nutrition||2|
|FN 261* †||Internship||1|
|Select two Specialty Courses||4-5|
|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 firstname.lastname@example.org.