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 | 29 | |
| Double-Counted Units | 0 | |
| Free Electives Required | 0 | |
| Total Units Required for A.S. Degree | 68.5 | |
To complete the Associate Degree, students must meet requirements in the major, general education, competency, units, scholarship, and residency. Refer to Education Pathways - Earn an Associate Degree and the A.A. or A.S. Degree in Specific Majors sections of this catalog.
| Year 1 | ||
|---|---|---|
| Fall Semester | Units/Hours | |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R102A | Institutional Food Production | 7 |
| GE Area E2 Physical Education/Kinesiology (choose one activity course) | 1 | |
| GE Area D1 English Composition (choose ENGL R101 or ENGL R101H) | 4 | |
| Units/Hours | 15 | |
| Spring Semester | ||
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R102B | Institutional Food Production Management | 4 |
| GE Area D2/Math Competency (choose one math course) | 3-6 | |
| GE Area C2 Humanities (choose one course) | 3 | |
| Units/Hours | 13-16 | |
| 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 |
| GE Area A1 Biological Science (choose one course) | 3-5 | |
| Units/Hours | 14.5-16.5 | |
| Spring Semester | ||
| CRM R102C | Catering Techniques | 3 |
| CRM R105 | Gourmet Restaurant Service | 4 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 3 |
| GE E1 Health Education (choose one course) | 3 | |
| Units/Hours | 13 | |
| Year 3 | ||
| Fall Semester | ||
| GE Area A2 Physical Science (choose one course) | ||
| GE Area B1 American History/Institutions (choose one course) | 3 | |
| GE Area B2 Social and Behavioral Sciences (choose one course) | 3 | |
| GE Area C1 Fine/Performing Arts (choose one course) | ||
| Units/Hours | 6 | |
| Total Units/Hours | 62.5-67.5 | |
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.