Culinary Arts


Culinary Arts student preparing food


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.

Basic Culinary Arts

The Basic Culinary Arts program prepares students for many contemporary employment opportunities. These 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.

Advanced Culinary Arts

With an Advanced Culinary Arts certificate employment opportunities within the restaurant and hospitality industries are available.


The Catering program is designed for a wide variety of employment opportunities within catering operations as well as developing and owning your own catering business.

For more detailed information on certificates please view the course catalog under Culinary Arts on PAGES 162, 164, and 166, and Foods on PAGE 198. 

Class Schedule

Associate Degrees

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.


With the completion of an associates degree or satisfying transfer requirements to an University there are opportunities to obtain a Bachelors of Science Degree in Culinary Arts.  


National Restaurant Association: is external)
American Culinary Federation: is external)
American Personal & Private Chef Association: