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.

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
FBM A100Introduction to the Food and Service Industry3
FBM A102Sanitation and Safety2
FBM A195Dining Room Service2.5
FBM A215Quantity Food Production Management2
FBM A220Food and Beverage Cost Control4
Total Units26.5-29.5

Required Courses

Course Title Units
CA A126Principles of Baking 22
CA A200Garde Manger 12
CA A205Culinary & Baking - Specialty Diets2
CA A215Directed Practice for Culinary Arts 22
CA A245Culinary Principles 33
CA A255Garde Manger 23
CA A265Ala Minute Continental Cooking2
FBM A140Bar Management and Profitability1.5
FBM A221Menu Planning and Purchasing3
FBM A222Management, Leadership, and Training3
Total Units23.5
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

Plan of Study Grid
Year 1
Semester 1Units
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
Semester 2
CA A122 Culinary Principles 2 3
CA A210
Directed Practice for Culinary Arts 1
or Culinary Team Competition
FBM A215 Quantity Food Production Management 2
FBM A195 Dining Room Service 2.5
FBM A220 Food and Beverage Cost Control 4
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
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
 Total Units50-53