 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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Food Service Certificate Program
The Food Service Certificate Program prepares students for many contemporary employment opportunities.
Theses include Chef, Cook, Specialty and Ethnic restaurant Operations, Food and Beverage Service, Fast Foods Operations,
and Food Service in schools and day-care centers for the young and elderly.
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:
- Fast Foods Operations
- Food and Beverage Service
- Food Service in Schools
- Food Service in Day Care Centers for the Young and Elderly
- Food Service Businesses
- Dietary Aid
- With Further Education and Experience:
- Food Concession Manager
- Food Service Management
- Specialty and Ethnic Restaurant Operation
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 120* |
Contemporary Meals |
3 |
| FN 171 |
Sanitation and Safety |
2 |
| |
OR |
|
| FN 210 |
Servsafe in Food Production |
1 |
| FN 240* |
Culinary Principles I |
3 |
| FN 244* |
Baking Fundamentals I |
3 |
| FN 246* |
Pantry |
3 |
| CWE 180*† |
Cooperative Work Experience: Foods and Nutrition |
2 |
| |
AND |
|
| FN 261* † |
Internship |
1 |
| |
Select from Restricted Electives |
2-5 |
Total |
24-28 |
| |
Restricted Electives: |
| FN 220* |
French Bistro Cuisine |
2 |
| FN 222* |
Chinese Cuisine |
2 |
| FN 226* |
Mexican Cuisine |
2 |
| FN 227* |
Mediterranean Cuisine |
2 |
| FN 230* |
Vegetarian Cuisine |
2 |
| FN 236* |
American Regional Cuisine |
2 |
| FN 241* |
Culinary Principles II |
3 |
*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