Academic Catalogs

Catering, Certificate of Achievement

This is an archived copy of the 2022-2023 catalog. To access the most recent version of the catalog, please visit

Banner Code: 1_CN_FSCC

Control Number: 31075

Financial Aid Eligible

Catering is a multi-faceted career that offers an array of opportunities in restaurants, hotels, contracted services, and independent companies. OCC’s Catering program prepares students for the modern workplace by developing the core competencies every catering manager must possess, including a focus on providing superior customer service, organizational and management skills, menu and labor costing, and knowledge of safe food preparation and transportation.

Students have the option of completing the Certificate, Advanced Certificate, or AA program.

Program Outcome

The outcome of the program is to prepare students for professional positions within the industry and to provide the foundation skills for owning and operating their own catering business. Meets the needs of the local catering community.

Certificate of Achievement Requirements

The Certificate of Achievement is a state-approved career program that requires a minimum of eight units and is designed to prepare the graduate to enter a particular field of employment.  In order to be awarded a certificate, students are required to obtain a grade of “C” or better in all program-required courses. Grades of “CR” or “P” will be accepted whereas “CR” or “P” meets the equivalency of a “C” or better.  At least 3 units in an advanced course from the certificate must be completed at OCC at the department’s discretion.  Certificates of Achievement are not automatically awarded.  A petition must be filed in Enrollment Services or online at the beginning of the semester in which the student will be completing their final requirements.  The petitioning periods are listed in the Graduation Requirements section of this catalog.  Check with a counselor to determine the requirements for completion.

A list of certificate programs can be found in the Programs A-Z section of this catalog.  

Course Title Units
Required Courses
CA A200Garde Manger 12
or FSM A151 Food Production Management
FN A140Introduction to Nutrition Concepts2
FSM A160Sanitation and Safety2
FSM A250Menu Planning and Purchasing3
FSM A284Catering3
Select four units from the following:4-6
Culinary Principles 1
Culinary Principles 2
Principles of Baking 1
Fundamentals of Food Preparation
Total Units16-18
Catering Suggested Electives

BUS A240 Entrepreneurship
CA A124 Principles of Baking 1
CA A270 Ice Carving
FSM A240 Food & Beverage Cost Control
FSM A260 Supervision and Training Techniques
HTT A240 Hospitality and Toursim Marketing

Program Sequence

These sequences at Orange Coast College are curriculum maps for students to finish all requirements for the certificate. There may be advisories, prerequisites, or time requirements that students need to consider before following these maps. Students are advised to meet with an Orange Coast College Counselor for alternate sequencing.

Plan of Study Grid
Year 1
Semester 1Units
FN A140 Introduction to Nutrition Concepts 2
FSM A160 Sanitation and Safety 2
FSM A250 Menu Planning and Purchasing 3
FSM A284 Catering 3
CERT RESTRICTED ELECTIVES (Select at least 4 units) 4-6
Culinary Principles 1  
Culinary Principles 2  
Principles of Baking 1
or Fundamentals of Food Preparation
Semester 2
CA A200
Garde Manger 1 1
or Food Production Management
 Total Units16-18