Catering Program

Please visit our new Culinary Arts / Hospitality page and Nutrition page

 

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

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:

  1. The required courses in the certificate area.
  2. 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.

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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:
    • 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

Program Student Learning Outcomes

Students who complete this program will be able to:

  • Demonstrate preparation for employment in the catering industry.
  • Demonstrate proficient catering skills necessary for business operations.
  • Demonstrate competence in the production of catered events.

 

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 241* Culinary Principles II 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
Total 38-39

 

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 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 Lisa Inlow.