Academic Catalogs

Advanced Culinary Arts, Certificate of Achievement

Banner Code: 1_CT_CAAV

Control Number: 22430

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.

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 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
Prerequisite Award 26.5-29.5
Required Courses 25
Total Units 51.5-54.5
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 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 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
 Units12.5-15.5
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
 Units13
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
 Units12
 Total Units51.5-54.5