 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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Catering Certificate Program
The Catering program is
designed to prepare students for a wide variety of employment opportunities within catering operations as well as for developing and owning
their own catering business.
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:
- Catering Assistant
- Caterer
- Catering Operations in Hotels and Restaurants
- Catering Captain
- With Further Education and Experience:
- Event Planning Services Mgr.
- Catering Director or Entrepreneur
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 |
| BUS 160 |
Entrepreneurship |
3 |
| FN 50 |
Fundamentals of Nutrition |
3 |
| |
OR |
|
| FN 205 |
Nutrition for Culinary Professionals |
3 |
| FN 110* |
Food Preparation Essentials |
3 |
| FN 120* |
Contemporary Meals |
3 |
| 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 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 from Restricted Electives |
4 -5 |
| Total |
35-37 |
| Restricted Electives: |
| 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 232* |
Techniques of Health Cooking |
2 |
| FN 236* |
American Regional Cuisine |
2 |
| FN 241* |
Culinary Principles II |
3 |
| FN 245* |
Baking Fundamentals II |
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