2021-2022 Catalog 
    
    Aug 07, 2022  
2021-2022 Catalog [ARCHIVED CATALOG]

Basic Culinary Arts Associate of Science


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The Basic Culinary Arts Associate of Science degree program prepares students for many contemporary employment opportunities. These include jobs as institution and cafeteria cooks, private household cooks, food preparation workers, food service managers, chefs and head cooks, and first line supervisors of food preparation and serving workers. 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.

 

Program Student Learning Outcomes


Students who complete this program will be able to:

  • Demonstrate preparation for employment in the food service industry.
  • Demonstrate practical skills in a wide variety of applications related to the food service.
  • Demonstrate proficient safety and sanitation production practices as related to the food service industry.

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 110  * Food Preparation Essentials 3
FN 101  * Culinary Principles I 3
FN 241  * Culinary Principles II 3
FN 244  * Baking Fundamentals I 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 Three Courses from Restricted Electives 6

TOTAL UNITS FOR THE MAJOR:


30-32

Restricted Electives:  
FN 220  * French Bistro Cuisine 2
FN 232  * Techniques of Healthy Cooking 2
FN 140  * World Cuisines 2
FN 222  * Chinese Cuisine 2
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 235   European Regional Foods Tour 2
FN 282   Introduction to Herbs 2

*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 the last semester of the 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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