Academic Catalogs

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 69-72 units for completion.

Program Outcome

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 AS major requirements.
  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 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 (26.5-29.5 Units)

Course Title Units
Required Courses
CA A120Culinary Principles 13
CA A122Culinary Principles 23
CA A124Principles of Baking 12
CA A149Pantry2
CA A210Directed Practice for Culinary Arts 11-4
or CA A170 Culinary Team Competition
FN A140Introduction to Nutrition Concepts2
FSM A100Introduction to the Hospitality Industry3
FSM A151Food Production Management2
FSM A160Sanitation and Safety2
FSM A190Dining Room Service2.5
FSM A240Food & Beverage Cost Control4
Total Units26.5-29.5

Required Courses 

Course Title Units
CA A126Principles of Baking 22
CA A200Garde Manger 12
CA A215Directed Practice for Culinary Arts 22
CA A245Culinary Principles 33
CA A255Garde Manger 23
CA A265Ala Minute Continental Cooking2
FSM A250Menu Planning and Purchasing3
FSM A260Supervision and Training Techniques3
FSM A275Bar Management2
FSM A285Restaurant Management3
Total Units25
 
Requirement Units
Program Major Units 51.5-54.5
AS General Education Option 1, 2, or 3 Varies
Transferable electives to satisfy unit requirement Varies
Total Minimum Degree Units 69.5
Advanced Culinary Arts Suggested Electives: 
 
CA A226 Principles of Pastry Arts
CA A270 Ice Carving
FSM A284 Catering

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. 

*Culinary Arts (Basic) Certificate of Achievement is the prerequisite for Advanced Culinary Arts

Plan of Study Grid
Year 1
Semester 1Units
FSM 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 2
 Units14
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 2.5
FSM A240 Food & Beverage Cost Control 4
OCC AS GE AREA A1 - CHOOSE ONE 3
OCC AS GE AREA C1 - CHOOSE ONE 3
 Units18.5-21.5
Summer
OCC AS GE AREA B - CHOOSE ONE 3-4
OCC AS GE AREA C2 - CHOOSE ONE 3
 Units6-7
Year 2
Semester 1
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
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
 
 Units16-17
Semester 2
CA A126 Principles of Baking 2 2
CA A215 Directed Practice for Culinary Arts 2 2
CA A255 Garde Manger 2 3
CA A265 Ala Minute Continental Cooking 2
FSM A285 Restaurant Management 3
OCC AS GE AREA A2 - CHOOSE ONE 2 3-4
OCC AS GE AREA D - CHOOSE ONE 3
 Units18-19
 Total Units72.5-78.5