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Apr 18, 2024
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2020-2021 Spring Edition [ARCHIVED CATALOG]
Catering Associate of Science
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 Return to: Degrees, Certificates, and Awards by Program
The Catering Associate of Science program is designed to prepare students for a wide variety of employment opportunities within catering operations such as catering managers, catering chefs and head cooks, catering cooks, and catering business owners. In addition, the program also offers coursework for professional improvement. Students will be provided with the essential skills of sanitation, foundational cooking and baking, operations, and production in order to reach their career goals and to be competitive in the marketplace.
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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.
REQUIRED CORE:
| Course ID |
Title |
Units |
FN 171  or |
Sanitation and Safety |
2 |
| FN 210 |
ServSafe in Food Production |
1 |
| FN 246 * |
Introduction to Culinary Arts |
3 |
| FN 120 * |
Sustainable Meals |
3 |
| FN 101 * |
Culinary Principles I |
3 |
| FN 244 * |
Baking Fundamentals I |
3 |
| FN 176 |
Food and Beverage Operations |
3 |
| FN 173 * |
Catering and Banquets |
3 |
| FN 152 |
Special Events and Catering Management |
3 |
| FN 285 |
Personal Chef |
3 |
| CWE 180 † and |
Co-Op-Ed Culinary Arts |
2 |
| FN 261 † |
Internship |
1 |
| FN 50 or |
Fundamentals of Nutrition |
3 |
| FN 205 |
Nutrition for Culinary Professionals |
3 |
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Select from Two Courses from Restricted Electives |
2-6 |
TOTAL UNITS FOR THE MAJOR:
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32-38
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| Restricted Electives: |
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| FN 220 * |
French Bistro Cuisine |
2 |
| BUS 160 |
Entrepreneurship |
3 |
| FN 232 * |
Techniques of Healthy Cooking |
2 |
| FN 140 * |
World Cuisines |
2 |
| FN 222 * |
Chinese Cuisine |
2 |
| FN 245 * |
Baking Fundamentals II |
3 |
| FN 142 * |
Classical French 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 236 * |
American Regional Cuisine |
2 |
| FN 281 |
Flavor Dynamics |
3 |
| FN 235 |
European Regional Foods Tour |
2 |
| 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.
Students with valid California ServSafe Certification may have this core requirement waived.
†Recommended to be taken in last semester of program.
Associate of Science Degree
Completion of the courses above and a minimum of 60 units including the General Education requirements with an overall GPA of 2.0 qualifies the student for the Associate of Science degree. A minimum of 12 units must be completed at Saddleback College.
General Education Requirements for Associate Degrees
Refer to the Graduation Requirements or to the CSU-GE and IGETC patterns in this catalog for specific courses which meet general education requirements. Refer to ASSIST.org and to the transfer institution’s catalog for transfer requirements.
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