Degree - Associate in Applied Science
Orchard Ridge Campus
The Culinary Arts program, accredited by the American Culinary Federation, leads to an associate degree in applied science and A.C.F. certification. The A.C.F. certification of C.C. or C.S.C. dependent on students' work experience at time of graduation. Alumni and students in the program have won prestigious awards for technical skills and industry achievement from nationally recognized associations.
The program curriculum is designed to prepare the student for a career as a culinary professional that may lead to a position as an executive chef or food and beverage manager with professional work experience. The first year emphasizes foundation skills, knowledge, and technical processes of food safety, cookery, baking, and guest services. The second year builds on student's skills to include the study and practice of classical and contemporary cuisines, pastries and skill refinement. Management principles, industry standards, human resources, and financial applications practiced in food and beverage operations will be presented throughout the curriculum.
Culinary competition opportunities are available for students who seek it. OCC competition teams are nationally recognized.
A working internship and successful completion of A.C.F. culinary skills practical exam are required for program completion. Upon graduation students must register their certification to the American Culinary Federation.
Before enrolling in the Culinary Arts program, students should review the Culinary Arts Program standards found on the following web page at www.oaklandcc.edu/culinary.
Prior to the student's enrollment into CUL 1011 the student must:
- Attend Culinary Program Orientation.
- Attain ServeSafe Certification within the last 2 years or complete CUL 1010 Food Standards, Sanitation and Hygiene with a "C" or higher.
Program Webpage - Click Here
Program Plan Example - Click Here
Program Outcomes – Click Here
|CUL 1011||Culinary Skills||2|
|CUL 1111||Cookery Techniques||4|
|CUL 1120||Butchery and Fabrication||2|
|CUL 1200||Restaurant Cookery||4|
|CUL 1250||Pastry I||4|
|CUL 1300||Garde Manger||4|
|CUL 1400||Front House Operations I||4|
|CUL 2020||Food Service Cost Management||3|
|CUL 2030||Food Purchasing and Storage||2|
|CUL 2200||Modern Buffet Techniques||4|
|CUL 2400||Classical Restaurant||4|
|CUL 2410||Front House Operations II||2|
|CUL 2480||Event and Catering Management||3|
|CUL 2500||Culinary Internship||2|
|Required Supportive Courses|
|Complete a minimum of 2 credits from the following:||2|
|Beginning Cake Decorating||2|
|International Cuisine - Asian||2|
|Wine and Spirits||3|
|Soups and Sauces||2|
|Plated Dessert I||2|
|Total Credit Hours for Program-Related Courses||52|
|General Education Requirements|
|Communication / English (3-credits) *Recommended COM 1290||3|
|Fine Arts / Humanities (3-credits)||3|
|Mathematics / Science (3-credits)||3|
|Social Science (3-credits) *Recommended PSY 2630||3|
|Complete 3 credits from Social Science courses listed in the General Education Distribution List|
|Written Communication (3-credits)||3|
|Total Credit Hours||68|
Course may be used to meet General Education requirements.
A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.