Academic Catalogs

Advanced Culinary Arts, Certificate of Achievement

Financial Aid Eligible
Banner Code: 1_CT_CAAV
Control Number: 22430

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

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

Certificate Requirements

Orange Coast College offers two types of certificate awards in career programs designed to prepare the graduate to enter a particular field of employment. At least 3 units in an advanced course from the certificate must be completed at OCC.

  1. Certificate of Achievement - 8 units or more in a state-approved program.  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 his or her final requirements.  The petitioning periods are listed in the Graduation Requirements section of this catalog. 
  2. Certificate of Specialization - 16 units or less in a locally approved program.  Certificates of Specialization are not automatically awarded, not printed on official academic transcripts, and there is no acknowledgment of completion given at graduation.  Please contact the division for details regarding the submission of petitions as procedures for each division vary.  Most division offices prefer that students complete all of the required courses and then provide a copy of the transcript while some divisions allow petitions for Certificates of Specialization before finishing.

Minimum Grade Requirement
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. A list of certificate programs can be found in the Programs A-Z section of this catalog. Check with a counselor to determine the requirements for completion.

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