Advanced Culinary Arts, Associate in Science Degree
Banner Code: 1_AS_CAAV
Control Number: 08670
Financial Aid Eligible
This program is accredited by the American Culinary Federation Accrediting Commission. The requirements for the Certificate of Achievement in Advanced Culinary Arts include coursework covering a solid foundational knowledge of the restaurant and hospitality industry. Students will prepare food for dining guests in the school’s Captain’s Table Restaurant. The coursework will help to prepare students who are interested in a professional career in the Culinary Arts.
Complete the Culinary Arts Certificate of Achievement and the Associate in Science graduation requirements as outlined in the Graduation Requirements section of the catalog. Note: this AS degree requires 68-71 units for completion.
Program Outcome
Students will be prepared for employment as professional and competent culinarians.
Review Graduation Requirements and General Education.
| Course | Title | Units |
|---|---|---|
| Required Courses | ||
| CA A120 | Culinary Principles 1 | 3 |
| CA A122 | Culinary Principles 2 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A126 | Principles of Baking 2 | 2 |
| CA A149 | Pantry | 2 |
| CA A200 | Garde Manger 1 | 2 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| CA A215 | Directed Practice for Culinary Arts | 2 |
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A265 | Ala Minute Continental Cooking | 2 |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A140 | Bar Management and Profitability | 1.5-3 |
| or FBM A145 | Introduction to Wines | |
| or FBM A146 | Introduction to Fermented Beverages | |
| or FBM A147 | Distilled Spirits and Introduction to Mixology | |
| FBM A190 | Buffet and Catering Service | 1.5 |
| FBM A195 | Dining Room Service | 2 |
| FBM A215 | Quantity Food Production Management | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Sustainable Food Systems | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| Total Units | 50-52.5 | |
Suggested Electives
CA A131 Principles of Artisan
CA A226 Principles of Pastry Arts
FBM A221 Menu Planning and Purchasing
| Requirement | Units |
|---|---|
| Program Major Units | 50-52.5 |
| AS General Education Option 1, 2, or 3 | Varies |
| Transferable electives to satisfy unit requirement | Varies |
| Total Minimum Degree Units | 68-70.5 |
Program Sequence
These sequences at Orange Coast College are general course curriculum maps for students to finish all major and general education requirements for two-year completion of degrees, and/or fulfillment of transfer requirements. The course sequence may include course prerequisites and other placement requirements. Students are advised to meet with an Orange Coast College Counselor to review course selections and sequences to ensure that completion of this program will meet a student's transfer and career goals.
Some courses in this program may be offered once per academic year.
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| FN A140 or FN A170 |
Introduction to Nutrition Concepts or Nutrition |
2-3 |
| FBM A102 | Sanitation and Safety | 2 |
| CA A120 | Culinary Principles 1 | 3 |
| CA A149 | Pantry | 2 |
| CA A124 | Principles of Baking 1 | 2 |
| FBM A190 | Buffet and Catering Service | 1.5 |
| OCC AS GE AREA A1 - CHOOSE ONE | 3 | |
| Units | 15.5-16.5 | |
| Semester 2 | ||
| CA A122 | Culinary Principles 2 | 3 |
| CA A200 | Garde Manger 1 | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A215 | Quantity Food Production Management | 2 |
| FBM A195 | Dining Room Service | 2 |
| OCC AS GE AREA C1 - CHOOSE ONE | 3 | |
| Units | 16 | |
| Summer | ||
| OCC AS GE AREA B - CHOOSE ONE | 3-4 | |
| OCC AS GE AREA C2 - CHOOSE ONE | 3 | |
| Units | 6-7 | |
| Year 2 | ||
| Semester 1 | ||
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A126 | Principles of Baking 2 | 2 |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A140 |
Bar Management and Profitability or Introduction to Wines or Introduction to Fermented Beverages or Distilled Spirits and Introduction to Mixology |
1.5-3 |
| Select one of the following or satisfy Math competency (completion of High School Algebra 2 with a "C" or better): | 3-4 | |
| Intermediate Algebra 1 or Combined Elementary and Intermediate Algebra |
||
| Units | 15.5-18 | |
| Semester 2 | ||
| CA A265 | Ala Minute Continental Cooking | 2 |
| CA A215 | Directed Practice for Culinary Arts | 2 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Sustainable Food Systems | 3 |
| OCC AS GE AREA A2 - CHOOSE ONE 2 | 0-4 | |
| OCC AS GE AREA D - CHOOSE ONE | 3 | |
| Units | 15-19 | |
| Total Units | 68-76.5 | |
- 1
Math A030 or higher OR take 3-4 degree applicable elective units if math competency was met through completion of High School Algebra 2 with a "C" or better; *100-level Math courses satisfy AS Math Requirement and OCC AS GE AREA A2
- 2
OCC AS GE AREA A2 - Required if 100-level MATH will not be taken to meet Math competency. If MATH A100 or higher will be taken, then needs to take 3-4 degree applicable elective units