# Advanced Culinary Arts (Associate in Science Degree)

Orange Coast College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://catalog.cccd.edu/orange-coast/pathways/hospitality-food-tourism/culinary-arts/advanced-culinary-arts-associate-science-degree/

This program is accredited by the American Culinary Federation Accrediting Commission. The requirements for the Associate in Science 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

#### Program Learning Outcomes

1.  Students will be prepared for employment as professional and competent culinarians.

### Requirements

Review Graduation Requirements and General Education.

| 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 A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 | 3 |
| CA A265 | Ala Minute Continental Cooking | 2 |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FBM A195 | Dining Room Service | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| FBM A222 | Management, Leadership, and Training | 3 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition |  |
| **Total Major Units** | | 44.5-45.5 |
| **OCC AS General Education: 21 Units** | | 18.0 |
| **Total Minimum Degree Units - OCC AS GE** | | 60-63.5 |

1. FBM A220 - 3 units double-counted in GE area 1B or 2. (GE breadth 21 - 3) = 18.0
2. Cal-GETC pattern (up to 34 units) may be substituted.

### Program Sequence

#### Program Sequence

These sequences at Orange Coast College are general course curriculum maps for students to finish all major and general education requirements for two-year completion of degrees, and/or fulfillment of transfer requirements. The course sequence may include course prerequisites and other placement requirements. **Students are advised to meet with an Orange Coast College Counselor to review course selections and sequences to ensure that completion of this program will meet a student's transfer and career goals.**

**Some courses in this program may be offered once per academic year.**

**Year 1**

| Semester 1 | Units |
| --- | --- |
| FN A140or FN A170 | Introduction to Nutrition Conceptsor Nutrition | 2-3 |
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| FBM A190 | Applied Banquet Operations & Leadership | 1.5 |
| FBM A220 | Food and Beverage Cost Control (OCC ) | 4 |
| OCC A.S. GE Pattern Area 1 | 3 |
|  | Units | 15.5-16.5 |

| Semester 2 |
| --- |
| CA A120 | Culinary Principles 1 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A149 | Pantry | 2 |
| FBM A195 | Dining Room Service | 2 |
| FBM A222 | Management, Leadership, and Training | 3 |
| OCC A.S. GE Pattern Area 3 | 3 |
|  | Units | 15 |

**Year 2**

| Semester 1 |
| --- |
| CA A126 | Principles of Baking 2 | 2 |
| CA A200 | Garde Manger 1 | 2 |
| CA A122 | Culinary Principles 2 | 3 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| FBM A270 | Food Systems, Sustainability, and Social Change | 3 |
| OCC A.S. GE Pattern Area 5 | 3 |
|  | Units | 15 |

| Semester 2 |
| --- |
| CA A265 | Ala Minute Continental Cooking | 2 |
| CA A245 | Culinary Principles 3 | 3 |
| CA A255 | Garde Manger 2 (OCC ) | 3 |
| OCC A.S. GE Pattern Area 4 | 6 |
| OCC A.S. GE Pattern Area 6 | 3 |
|  | Units | 17 |
|  | Total Units | 62.5-63.5 |