2021-2022 Catalog 
    
    Sep 26, 2021  
2021-2022 Catalog

Foods Associate of Science


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The Foods Associate of Science program is designed to train students for career applications in the food and hospitality industries such as cooks and food service workers in specialty restaurant operations, food and beverage service, fast foods operations, and food service in schools, day-care centers, and senior living facilities. The program also offers coursework for professional improvement. Upon completion students achieve competencies in a variety of cooking methods, professionalism, sanitation and various cuisines.

Program Student Learning Outcomes


Students who complete this program will be able to:

  • Complete an assessment of an individual nutritional status.
  • Identify and analyze current research on a foods & nutrition topic.
  • Identify and demonstrate an awareness and appreciation for nutrition habits impact on well-being.
  • Demonstrate competence in food production.

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

TOTAL UNITS FOR THE MAJOR:


18-20

*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.

Students with valid California ServSafe Certification may have this core requirement waived.

 

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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