Culinary Arts, Associate in Science
Culinary Arts, Associate in Science
The Associate in Science in Culinary Arts prepares students for entry-level positions as a culinarian, baker, or food service manager trainee. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment use, maintain varied records, and coordinate data with accountants and others in the organization.
| Course ID | Title | Units/Hours |
|---|---|---|
| Required Core Courses | ||
| CRM R101 | Culinary Foundations | 1 |
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R102A | Institutional Food Production | 7 |
| CRM R102B | Institutional Food Production Management | 4 |
| CRM R102C | Catering Techniques | 3 |
| CRM R103A | Introduction to Baking Techniques | 6 |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R105 | Gourmet Restaurant Service | 4 |
| CRM R106 | Nutrition in Food Service | 3 |
| CRM R107 | Dining Room Service | 2.5 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 3 |
| Total Required Major Units | 39.5 | |
| Oxnard College General Education Pattern | 24 | |
| Double-Counted Units | 0 | |
| Free Electives Required | 0 | |
Total Units Required for A.S. Degree | ||
| OR | ||
| Total Required Major Units | 39.5 | |
| Cal-GETC | 34 | |
| Double-Counted Units | 0 | |
| Free Electives Required | 0 | |
| Total Units Required for A.S. Degree | 73.5 | |
In order to earn an Associate in Science in Culinary Arts, students are required to:
- Complete Oxnard College’s General Education requirements to include areas 1-7 or Cal-GETC.
- Complete all required coursework for the Culinary Arts major as listed in the Oxnard College catalog with a grade of “C” or better (or a “P”) in each of the courses selected.
- Complete a minimum of 60 degree-applicable units. Students planning to transfer should complete 60 CSU transferable or 60 UC transferable units, depending on their intended transfer destination.
- Complete requirements in scholarship (2.0 minimum cumulative degree-applicable GPA).
- Complete 12 units in residence within the Ventura County Community College District.
| Year 1 | ||
|---|---|---|
| Fall Semester | Units/Hours | |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R102A | Institutional Food Production | 7 |
| Units/Hours | 10 | |
| Spring Semester | ||
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R102B | Institutional Food Production Management | 4 |
| Units/Hours | 7 | |
| Summer Semester | ||
| CRM R101 | Culinary Foundations | 1 |
| Units/Hours | 1 | |
| Year 2 | ||
| Fall Semester | ||
| CRM R103A | Introduction to Baking Techniques | 6 |
| CRM R106 | Nutrition in Food Service | 3 |
| CRM R107 | Dining Room Service | 2.5 |
| Units/Hours | 11.5 | |
| Spring Semester | ||
| CRM R102C | Catering Techniques | 3 |
| CRM R105 | Gourmet Restaurant Service | 4 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 3 |
| Units/Hours | 10 | |
| Total Units/Hours | 39.5 | |
Upon successful completion of this program, students will be able to:
- Demonstrate basic knowledge of cooking techniques and procedures.
- Apply Local and Federal laws and regulations relating to safety and sanitation in a kitchen/classroom environment.
- Obtain ServSafe certification from the National Restaurant Association.
- Identify and properly use food service tools, equipment, and basic key food ingredients in a production kitchen.
- Demonstrate a variety of types of Food service.
- Apply the fundamentals of baking science to the preparation of a variety of products.
- Exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation.
- Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service.