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.

Program Outcome

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

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.  

Required Prerequisites

Culinary Arts (BASIC) Certificate of Achievement (26.5-29.5 units)

Course List Units

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 A149	Pantry	2
CA A210	Directed Practice for Culinary Arts 1	1-4
or CA A170	Culinary Team Competition
FN A140	Introduction to Nutrition Concepts	2
FSM A100	Introduction to the Hospitality Industry	3
FSM A151	Food Production Management	2
FSM A160	Sanitation and Safety	2
FSM A190	Dining Room Service	2.5
FSM A240	Food & Beverage Cost Control	4
Total Units		26.5-29.5

Required Courses

Course List Units

Course	Title	Units
CA A126	Principles of Baking 2	2
CA A200	Garde Manger 1	2
CA A215	Directed Practice for Culinary Arts 2	2
CA A245	Culinary Principles 3	3
CA A255	Garde Manger 2	3
CA A265	Ala Minute Continental Cooking	2
FSM A250	Menu Planning and Purchasing	3
FSM A260	Supervision and Training Techniques	3
FSM A275	Bar Management	2
FSM A285	Restaurant Management	3
Total Units		25

Unit Requirements

Requirement	Units
Prerequisite Award	26.5-29.5
Required Courses	25
Total Units	51.5-54.5

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.

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 1		Units
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
	Units	14
Semester 2
CA A122	Culinary Principles 2	3
CA A210 or CA A170	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
	Units	12.5-15.5
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
	Units	13
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
	Units	12
	Total Units	51.5-54.5