Foods Certificate Program

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


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

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.

It is the student's responsibility to make a formal application for the Certificate of Achievement to the Office of Admissions and Records.

Wages and Salaries

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


National Restaurant Association:
American Culinary Federation:
American Personal & Private Chef Association:


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 changes as industry standards transform. Please refer to the Saddleback College Catalog PAGE 198 as the following requirements may have changed since this webpage was published.


Course ID Title Units
FN 171 Sanitation and Safety 2
FN 210 Servsafe in Food Production 1
FN 246* Introduction to Culinary Arts 3
FN 110* Food Preparation Essentials 3
FN 101* Culinary Principles I 3
FN 244* Baking Fundamentals I 3
FN 120* Sustainable Meals 3
Total 18-20


Course ID Title Units
FN 140* World Cuisine 2
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 235 European Regional Foods Tour 2
FN 236* American Regional Cuisine 2
FN 241* Culinary Principles II 3
FN 245* Baking Fundamentals II 2
FN 281 Flavor Dynamics 3
FN 282 Introduction to Herbs 2
FN 286* Sugar Confectionery 1
FN 287* Chocolate Confectionery 1
FN 288* Advanced Baking and Pastry 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 Lisa Inlow: Contact Form.