Academic Catalogs

Advanced Culinary Arts, Associate in Science Degree

Financial Aid Eligible
Banner Code: 1_AS_CAAV
Control Number: 08670

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 69-72 units for completion.

Program Outcome

  1. Students will be prepared for employment as professional and competent culinarians.

Associate in Science Degree Requirements

  1. UNIT REQUIREMENT60 UNITS, with at least a 2.0 grade point average. At least 12 of the units must be earned at OCC, with a minimum of one course taken for a letter grade. At least 3 units in an advanced course from the program must be completed at OCC. A student must be enrolled at the time of application for graduation. Units earned at an accredited college or university on a credit/no credit basis will be counted toward the degree requirements of the college, to a maximum of 15 units.
  2. MAJOR REQUIREMENT - Complete the AA or AS major requirements as detailed in the Degree and Certificate section of this catalog.
  3. MATHEMATICS REQUIREMENT - Demonstrate competence in mathematics by either obtaining a satisfactory grade (grade of “C” or better or“pass”) in a mathematics course at or above the level of Intermediate Algebra as demonstrated by prior coursework, or by demonstrating competency that is comparable through the completion of a college-level math course that has Intermediate Algebra as a prerequisite: Psychology A160 or Math A100 or higher, with the exception of Math A220.
  4. GENERAL EDUCATION REQUIREMENT - Students may choose to complete Option 1 (OCC AA GE), Option 1 (OCC AS GE), Option 2 (CSU GE), or Option 3 (IGETC) to satisfy the general education requirement. See the General Education Patterns section of this catalog for more information.

Required Prerequisites

Culinary Arts (BASIC) Certificate of Achievement

Plan of Study Grid
Year 1
Semester 1Units
CA A100 Introduction to the Hospitality Industry 3
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
CA A149 Pantry 2
FN A140 Introduction to Nutrition Concepts 2
FSM A160 Sanitation and Safety 3
 Units15
Semester 2
CA A122 Culinary Principles 2 3
CA A210
Directed Practice for Culinary Arts 1
or Culinary Team Competition
1-4
FSM A151 Food Production Management 2
FSM A190 Dining Room Service 2
FSM A240 Food Service Math/Accounting 4
 Units12-15
 Total Units27-30

Subtotal 27-30

Plan of Study Grid
Year 2
FallUnits
CA A200 Garde Manger 1 2
CA A245 Culinary Principles 3 3
FSM A250 Menu Planning and Purchasing 3
FSM A260 Supervision and Training Techniques 3
FSM A275 Bar Management 2
 Units13
Spring
CA A126 Principles of Baking 2 2
CA A215 Directed Practice for Culinary Arts 2 2
CA A255 Garde Manger 2 2
CA A265 Ala Minute Continental Cooking 2
FSM A285 Restaurant Management 3
 Units11
 Total Units24
Requirement Units
Total Units 51-54

Advanced Culinary Arts Suggested Electives

Course Title Units
CA A226Principles of Pastry Arts3
CA A270Ice Carving1
FSM A284Catering3
Requirement Units
Program Major Units 51-54
AS General Education Option 1, 2, or 3 Varies
Transferable electives to satisfy unit requirement Varies
Total Minimum Degree Units 69