Culinary Arts-Basic, Certificate of Achievement
Banner Code: 1_CN_CAB
Control Number: 22431
Financial Aid Eligible
The requirements for the Certificate of Achievement in Basic Culinary Arts provide students with the basics in the methods and chemistry of cooking. Instruction and practice covering the fundamental techniques of cooking. Program elements include practical application of lecture theory in a commercial kitchen environment. Safe and proper use of culinary tools and equipment elements of professionalism and sanitary work habits are covered in detail throughout the program.
The Culinary Arts Department provides students with Associates Degrees in Culinary Arts, Occupational Certificates, and career and technical education. The department serves the economic and workforce development needs of the local community and is committed to student success.
Program Outcome
Students will be prepared for entry-level employment in a commercial kitchen.
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 A149 | Pantry | 2 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| 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 |
| Total Units | 26.5-27.5 | |
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.
| Year 1 | ||
|---|---|---|
| Semester 1 | Units | |
| 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 |
| CA A120 | Culinary Principles 1 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A149 | Pantry | 2 |
| Units | 12.5-13.5 | |
| Semester 2 | ||
| CA A122 | Culinary Principles 2 | 3 |
| FBM A100 | Introduction to the Food and Service Industry | 3 |
| FBM A195 | Dining Room Service | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A215 | Quantity Food Production Management | 2 |
| Units | 14 | |
| Total Units | 26.5-27.5 | |