Please visit our new Culinary Arts / Hospitality page and Nutrition page
The Advanced Culinary Arts program prepares students for many contemporary employment opportunities within the restaurant and hospitality industries.
Saddleback College offers certificate and associate degree programs that will prepare you for entry into Food Service industry occupations.
Award Types
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.
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
| Title | Annual |
|---|---|
| Cook | $25,375-$32,239* |
| Combined Food Preparation & Service Worker | $19,610-$25,115** |
**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
| High School | Community College | University |
|---|---|---|
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Program Student Learning Outcomes
Students who complete this program will be able to:
- Demonstrate preparation for entry level employment in the hospitality industry.
- Demonstrate basic fundamental knowledge and skills related to the culinary arts.
- Demonstrate competence in food production while using safety and sanitation protocol necessary for employment in the culinary arts.
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 |
|---|---|---|
| CWE 180*† | Cooperative Work Experience: Foods and Nutrition | 2 |
| AND | ||
| FN 261*† | Internship | 1 |
| 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 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 245 | Baking Fundamentals II | 2 |
| FN 246* | Pantry | 3 |
| FN 275 | Food and Beverage Operations | 3 |
| Select from Restricted Electives | 6 | |
| Total | 41-42 | |
RESTRICTED ELECTIVES:
| Course ID | Title | Units |
|---|---|---|
| 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 Healthy 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.
Suggested coursework not required for the major: BUS 104*, 135, 136, 160; FN 64, 160; FCS 115, 142.
For more information contact Lisa Inlow.