Culinary Arts-Cook
Certificate of Achievement Culinary Arts · Orange Coast College · 2026-2027 Catalog
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
- Students will be prepared for entry-level employment in a commercial kitchen.
Requirements
Review Certificate Requirements.
| 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
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 |
| Units |
| Semester 2 |
|---|
| FBM A100 |
| CA A120 |
| CA A124 |
| CA A149 |