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 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 A215 | Directed Practice for Culinary Arts | 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 Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A140 | Bar Management and Profitability | 1.5-3 |
| or FBM A145 | Introduction to Wines | |
| or FBM A146 | Introduction to Fermented Beverages | |
| or FBM A147 | Distilled Spirits and Introduction to Mixology | |
| FBM A190 | Buffet and Catering Service | 1.5 |
| FBM A195 | Dining Room Service | 2 |
| FBM A215 | Quantity Food Production Management | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Sustainable Food Systems | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| Total Units | 50-52.5 | |
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.
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| 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 or FN A170 |
Introduction to Nutrition Concepts or Nutrition |
2-3 |
| Units | 12.5-13.5 | |
| 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 |
| Units | 13 | |
| 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 |
1.5-3 |
| Units | 12.5-14 | |
| 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 |
| Units | 12 | |
| Total Units | 50-52.5 | |