Santa Ana College: Degrees and Certificates for 2006-2007

Nutrition and Dietetics Degree (SAC 0521)

The associate degree curriculum in nutrition and dietetics prepares students to transfer into a curriculum at a four-year institution leading to a baccalaureate degree. Opportunities in the field include positions in: management in hospitals, schools, hotels and restaurants; clinical dietetics in acute care hospitals, clinics and convalescent homes; community nutrition at all levels - international, federal, state, and local; research, product development and testing; teaching, and promotion of food in business.

Major requirements for the associate in arts degree:

Course	Units
Nutrition & Food 115, Nutrition
OR	3
Nutrition & Food 115H, Honors Nutrition
Nutrition & Food 116, Principles of Food Preparation	3
Biology 229, General Microbiology	5
Chemistry 219, General Chemistry	5
Psychology 100, Introduction to Psychology
OR	3
Psychology 100H, Honors Introduction to Psychology

Recommended electives: Anthropology 100 or 100H or Sociology 100 or 100H; Biology 249; Economics 120; English 101 or 101H; Nutrition and Food 101, 118, 190 or299.

Courses recommended for upper division standing, check with the Division Counselor and the transfer school to verify current courses.

Catering Arts Option Certificate (SAC 0099)

The catering arts option certificate is designed to prepare students with the knowledge and skills necessary to begin their own catering business, for professional improvement and retraining, or for a wide variety of employment opportunities in the profession.

The program also offers core courses to be utilized as transfer courses for students pursuing a Bachelor’s Degree in Home Economics with a foods emphasis. The program offers core courses to be utilized for designation as a (C.C.P.) Certified Catering Professional accredited by Purdue University’s (R.H.I.M.I.) Restaurant, Hotel, Institutions Management Institute.

A certificate in catering arts can be earned through completion of the following required courses:

Course	Units
Catering 299, Cooperative Work Experience Education	1-4
Catering 062, Basic Techniques of Cooking
OR	2
Nutrition & Food 062, Basic Techniques of Cooking
Catering 066, Desserts	1
Catering 070, Beverage Service	2
Catering 100, Introduction to Catering & Event Planning	2
Catering 110, Food Sanitation	2
Catering 135, Catering Gourmet & International Foods	1.5
Catering 145, Foods Presentation & Display	1.5
Catering 200, Business Practices for Caterers	2
Business 080, Business Math	3
E.S. Health Education 107, Cardiopulmonary Resuscitation	1
Marketing 172, Small Business Marketing & Advertising	3
TOTAL	22-25

Recommended electives: Catering 198 or Nutrition & Food098.

Event Planning Arts Option Certificate (SAC 1596)

The event planning arts certificate is designed to prepare students with the knowledge and skills necessary to seek employment in the capacity of Event Planner/Coordinator, for professional improvement and retraining or for a wide variety of employment opportunities in the profession.

The program offers core courses to be utilized for designation as a Certified Catering Professional accredited by Purdue University’s (R.H.I.M.I.) Restaurant, Hotel, Institutions Management Institute.

A certificate in events planning arts can be earned through completion of the following required courses:

Course	Units
Catering 299, Cooperative Work Experience Education	1-4
Catering 070, Beverage Service	2
Catering 100, Introduction to Catering & Event Planning	2
Catering 110, Food Sanitation	2
Catering 200, Business Practices for Caterers	2
Business 080, Business Math	3
E.S. Health Education 107, Cardiopulmonary Resuscitation	1
Selected two courses from the following:
Marketing 114, Professional Selling	3
Marketing 172, Small Business Marketing & Advertising	3
Fashion Design Merchandising 102, Promotion & Coordination	2
TOTAL	18-24