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 Associate in Science 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.
Program Outcome
Program Learning Outcomes
- 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 A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A265 | Ala Minute Continental Cooking | 2 |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FBM A195 | Dining Room Service | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| Total Major Units | 44.5-45.5 | |
| OCC AS General Education: 21 Units 1,2 | 18.0 | |
| Total Minimum Degree Units - OCC AS GE Minimum 60 units required for the degree; total may vary based on GE overlap. | 60-63.5 | |
- 1
FBM A220 - 3 units double-counted in GE area 1B or 2. (GE breadth 21 - 3) = 18.0
- 2
Cal-GETC pattern (up to 34 units) may be substituted.
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 A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FBM A220 | Food and Beverage Cost Control (OCC ) | 4 |
| OCC A.S. GE Pattern Area 1 | 3 | |
| Units | 15.5-16.5 | |
| Semester 2 | ||
| CA A120 | Culinary Principles 1 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A149 | Pantry | 2 |
| FBM A195 | Dining Room Service | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| OCC A.S. GE Pattern Area 3 | 3 | |
| Units | 15 | |
| Year 2 | ||
| Semester 1 | ||
| CA A126 | Principles of Baking 2 | 2 |
| CA A200 | Garde Manger 1 | 2 |
| CA A122 | Culinary Principles 2 | 3 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| OCC A.S. GE Pattern Area 5 | 3 | |
| Units | 15 | |
| Semester 2 | ||
| CA A265 | Ala Minute Continental Cooking | 2 |
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 (OCC ) | 3 |
| OCC A.S. GE Pattern Area 4 | 6 | |
| OCC A.S. GE Pattern Area 6 | 3 | |
| Units | 17 | |
| Total Units | 62.5-63.5 | |