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
Program Learning Outcomes
- Students will be prepared for employment as professional and competent culinarians.
Review Certificate Requirements.
| 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 A126 | Principles of Baking 2 | 2 |
| CA A149 | Pantry | 2 |
| CA A200 | Garde Manger 1 | 2 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A265 | Ala Minute Continental Cooking | 2 |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FBM A195 | Dining Room Service | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| Total Units | 44.5-45.5 | |
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.
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FN A140 or FN A170 | Introduction to Nutrition Concepts or Nutrition | 2-3 |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| Units | 12.5-13.5 | |
| Semester 2 | ||
| FBM A195 | Dining Room Service | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| CA A120 | Culinary Principles 1 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A149 | Pantry | 2 |
| Units | 12 | |
| Year 2 | ||
| Semester 1 | ||
| CA A126 | Principles of Baking 2 | 2 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| CA A200 | Garde Manger 1 | 2 |
| CA A122 | Culinary Principles 2 | 3 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| Units | 12 | |
| Semester 2 | ||
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A265 | Ala Minute Continental Cooking | 2 |
| Units | 8 | |
| Total Units | 44.5-45.5 | |