 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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Foods Certificate Program
The Foods program is designed to train students for career applications
in the food and hospitality industries such as with food companies,
food-related businesses and industries, and restaurants. 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.
Refer to the Family and Consumer Sciences/Home Economics
transfer section of the Saddleback College Catalog, as well as the
catalog of the intended college of transfer.
Please see a counselor for assistance in planning a transfer program.
AWARD TYPES
EMPLOYMENT OPPORTUNITIES:
- Food Products & Equipment Promotion and Sales
- Food Demonstrator
- Product & Recipe Development Technician
- Test Kitchen Assistant
- Food-Related Businesses
- Food Consultant
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 232* |
Techniques of Health Cooking |
2 |
| 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 Specialty Courses |
6-7 |
| Total |
|
33-35 |
SPECIALTY COURSES:
| Course ID |
Title |
Units |
| FN 142* |
Classical French Cuisine |
2 |
| FN 173* |
Catering and Banquets |
3 |
| 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