The Certificate of Achievement in Culinary Arts – Basic provides students with introductory training in the essential skills and practices of the professional kitchen. Instruction emphasizes sanitation and safety, foundational cooking and baking techniques, pantry preparation, and an overview of the food service industry. Students gain hands-on experience using industry-standard equipment in a commercial kitchen setting while developing professionalism and sound work habits. This stand-alone certificate prepares students for entry-level employment in restaurants, hotels, catering operations, and other food service establishments. It is not a prerequisite for the Advanced Culinary Arts Certificate or the Associate in Science in Culinary Arts degree.

Program Outcome

Program Learning Outcomes

1. Students will be prepared for entry-level employment in a commercial kitchen.

Review Certificate Requirements.

Course List Units

Course	Title	Units
Required Courses
CA A120	Culinary Principles 1	3
CA A124	Principles of Baking 1	2
CA A149	Pantry	2
FBM A100	Introduction to the Hospitality Industry	3
FBM A102	Sanitation and Safety	2
Total Units		12

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 1		Units
FBM A102	Sanitation and Safety	2
	Units	2
Semester 2
FBM A100	Introduction to the Hospitality Industry	3
CA A120	Culinary Principles 1	3
CA A124	Principles of Baking 1	2
CA A149	Pantry	2
	Units	10
	Total Units	12