Vocational - Food
7 courses · Santa Ana College · 2026-2027 Catalog
Classes: Fall 2026
VFOOD 005 ServSafe® Food Handler
- Units
- 0
- Hours
- 8-36 Lecture
- Formerly
- ServSafe Food Handler
This course prepares students for employment in commercial and institutional food kitchens. It includes employee terminology, responsibilities, and training when preparing, handling, and serving food to the public. The course covers six key areas: basic food safety; good personal hygiene; controlling time and temperature; preventing cross-contamination; cleaning and sanitizing; and detailed food industry safety guidelines. It prepares students for the ServSafe® Food Handler Certification. Students may be awarded 2.5 high school elective credits if they pass the course with a 70% or better.
VFOOD 200 Line Cook Training
- Units
- 0
- Hours
- 60 Lecture
This course provides instruction on the different aspects of food preparation, as well as methods of presenting and serving food properly. Students will also receive training in the following types of cooking stations: grill, pantry, sauté, fry, and preparation. Four (4) high school elective credits may be awarded if a student passes the course with a minimum grade of 70%.
VFOOD 210 ServSafe® Food Protection Manager Certification Exam Preparation, Review, & Practice
- Units
- 0
- Hours
- 36 Lecture
This course prepares students for the ServSafe® Food Protection Manager Certification Exam. The certification will allow students to obtain employment in commercial and institutional food kitchens. The following areas will be covered: foodborne microorganisms and allergens; purchasing, receiving, and storing food; preparing, cooking, and serving food; cleaning and sanitizing facilities; and learning about pest control methods. Students may be awarded 2.5 high school elective credits if they pass the course with a 70% or better.
VFOOD 212 Baking & Pastry Basics
- Units
- 0
- Hours
- 24 Lecture
- Formerly
- Baking & Pastry Master Class
Provides instruction on the fundamentals of pastry making. Students are introduced to key preparations that become the building blocks of other, finished pastry dishes. The focus is on various types of dough, custards, and soufflés. Students may be awarded 1.5 high school elective credits if they pass the course with a 70% or better.
VFOOD 214 Introduction to Bread Making
- Units
- 0
- Hours
- 24 Lecture
- Corequisite
- VFOOD 212 is a required corequisite
- Formerly
- Bread Making Master Class
Provides instruction on gluten, flour, yeast, water, and salt and their functions in bread making. Students learn how to correctly identify the anatomy of a grain, bread-making tools, and the stages of bread preparation. Students may be awarded 1.5 high school elective credits if they pass the course with a 70% or better.
VFOOD 216 Introduction to Cakes and Decorating
- Units
- 0
- Hours
- 36 Lecture
- Corequisite
- VFOOD 212 Baking & Pastry Basics.
- Formerly
- Cakes and Decorating Master Class
Provides instruction on the fundamentals of cake making and decorating. Students are introduced to key preparations that become the building blocks of cake making and cake decorating. The focus is on various types of cakes and decorating techniques. Students may be awarded 2.5 high school elective credits if they pass the course with a 70% or better.
VFOOD 220 Baking Fundamentals I
- Units
- 0
- Hours
- 36 Lecture, 54 Lab
- Corequisite
- Completion of or concurrent enrollment in: CULN 110 Food Safety and Sanitation or NUTR 110 Food Safety and Sanitation or VFOOD 210 ServSafe Food Protection Manager Certification Exam Preparation, Review, & Practice.
- Formerly
- Introduction to Baking & Pastry
This course covers fundamental baking skills for students specializing in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, pastries, and decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management and will prepare them for entry-level baking positions as bakers or pastry chefs in the food industry. Students are required to follow the professional dress code established by the Culinary Department. Students may also participate in field trips to bakeries, commercial kitchens, or industry events to enhance hands-on learning and exposure to real-world baking operations. Five (5) high school elective credits will be awarded if a student passes the course with a minimum grade of 70%. Upon completion of VFOOD 220, students earn credit for CULN 140 through the credit by exam process.