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.
Required Prerequisites
Culinary Arts (BASIC) Certificate of Achievement (26.5-29.5 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 |
FBM A100 | Introduction to the Food and Service Industry | 3 |
FBM A102 | Sanitation and Safety | 2 |
FBM A195 | Dining Room Service | 2.5 |
FBM A215 | Quantity Food Production Management | 2 |
FBM A220 | Food and Beverage Cost Control | 4 |
Total Units | 26.5-29.5 |
Required Courses
Course | Title | Units |
---|---|---|
CA A126 | Principles of Baking 2 | 2 |
CA A200 | Garde Manger 1 | 2 |
CA A205 | Culinary & Baking - Specialty Diets | 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 |
FBM A140 | Bar Management and Profitability | 1.5 |
FBM A221 | Menu Planning and Purchasing | 3 |
FBM A222 | Management, Leadership, and Training | 3 |
Total Units | 23.5 |
Requirement | Units |
---|---|
Prerequisite Award | 26.5-29.5 |
Required Courses | 23.5 |
Total Units | 50-53 |
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
Year 1 | ||
---|---|---|
Semester 1 | Units | |
FBM A100 | Introduction to the Food and Service 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 |
FBM A102 | 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 |
FBM A215 | Quantity Food Production Management | 2 |
FBM A195 | Dining Room Service | 2.5 |
FBM A220 | Food and 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 |
FBM A221 | Menu Planning and Purchasing | 3 |
FBM A140 | Bar Management and Profitability | 1.5 |
CA A205 | Culinary & Baking - Specialty Diets | 2 |
Units | 11.5 | |
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 |
FBM A222 | Management, Leadership, and Training | 3 |
Units | 12 | |
Total Units | 50-53 |