2021-2022 Catalog 
    
    Jan 22, 2022  
2021-2022 Catalog [ARCHIVED CATALOG]

Advanced Culinary Arts Associate of Science


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The Advanced Culinary Arts Associate of Science program prepares students for many contemporary employment opportunities within the restaurant and hospitality industries as professional culinarians. Some of these positions include, but are not limited to, institution and cafeteria cooks, private household cooks, food preparation workers, food service managers, chefs and head cooks, first line supervisors of food preparation and serving workers, and line and prep cooks in all areas of restaurant and hospitality industries. The program offers coursework for both career training and professional improvement. Students will be provided with the essential skills of sanitation, foundational and advanced cooking and baking, various ethnic and regional cuisines as well as operations and production in order to reach their career goals and to be competitive in the marketplace.

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.

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 142  * Classical French Cuisine 2
FN 173  * Catering and Banquets 3
FN 110  * Food Preparation Essentials 3
FN 101  * Culinary Principles I 3
FN 241  * Culinary Principles II 3
FN 244  * Baking Fundamentals I 3
FN 245  * Baking Fundamentals II 3
FN 176   Food and Beverage Operations 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
  Select two courses from Restricted Electives 2-6

TOTAL UNITS FOR THE MAJOR:


37-43

Restricted Electives (2-6 Units):  
FN 220  * French Bistro Cuisine 2
FN 232  * Techniques of Healthy Cooking 2
FN 140  * World Cuisines 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 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

Students with valid California ServSafe Certification may have this core requirement waived.
*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
†Recommended to be taken in the last semester of the program.

Associate of Science Degree


Completion of all the courses listed 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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