Academic Catalogs

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 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

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.

Plan of Study Grid
Year 1
Semester 1Units
FBM A100 Introduction to the Food and Service Industry 3
FBM A102 Sanitation and Safety 2
FN A140 Introduction to Nutrition Concepts 2
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
CA A149 Pantry 2
Semester 2
CA A122 Culinary Principles 2 3
CA A210
Directed Practice for Culinary Arts 1
or Culinary Team Competition
FBM A195 Dining Room Service 2.5
FBM A220 Food and Beverage Cost Control 4
FBM A215 Quantity Food Production Management 2
 Total Units26.5-29.5