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.

Review Graduation Requirements.

Course Title Units
Required Courses
CA A120Culinary Principles 13
CA A122Culinary Principles 23
CA A124Principles of Baking 12
CA A126Principles of Baking 22
CA A149Pantry2
CA A200Garde Manger 12
CA A205Culinary & Baking - Specialty Diets2
CA A215Directed Practice for Culinary Arts2
CA A245Culinary Principles 33
CA A255Garde Manger 23
CA A265Ala Minute Continental Cooking2
FBM A100Introduction to the Food and Service Industry3
FBM A102Sanitation and Safety2
FBM A140Bar Management and Profitability1.5-3
or FBM A145 Introduction to Wines
or FBM A146 Introduction to Fermented Beverages
or FBM A147 Distilled Spirits and Introduction to Mixology
FBM A190Buffet and Catering Service1.5
FBM A195Dining Room Service2
FBM A215Quantity Food Production Management2
FBM A220Food and Beverage Cost Control4
FBM A222Management, Leadership, and Training3
FBM A270Sustainable Food Systems3
FN A140Introduction to Nutrition Concepts2-3
or FN A170 Nutrition
Total Units50-52.5

Suggested Electives
CA A131 Principles of Artisan
CA A226 Principles of Pastry Arts
FBM A221 Menu Planning and Purchasing


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.

Plan of Study Grid
Year 1
Semester 1Units
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
CA A149 Pantry 2
FBM A102 Sanitation and Safety 2
FBM A190 Buffet and Catering Service 1.5
FN A140
Introduction to Nutrition Concepts
or Nutrition
Semester 2
CA A122 Culinary Principles 2 3
CA A200 Garde Manger 1 2
FBM A195 Dining Room Service 2
FBM A215 Quantity Food Production Management 2
FBM A220 Food and Beverage Cost Control 4
Year 2
Semester 1
CA A245 Culinary Principles 3 3
CA A255 Garde Manger 2 3
CA A126 Principles of Baking 2 2
FBM A100 Introduction to the Food and Service Industry 3
FBM A140
Bar Management and Profitability
or Introduction to Wines
or Introduction to Fermented Beverages
or Distilled Spirits and Introduction to Mixology
Semester 2
CA A215 Directed Practice for Culinary Arts 2
CA A205 Culinary & Baking - Specialty Diets 2
CA A265 Ala Minute Continental Cooking 2
FBM A222 Management, Leadership, and Training 3
FBM A270 Sustainable Food Systems 3
 Total Units50-52.5