Culinary Arts (CUL.AASX)
Extended Degree - Associate in Applied Science
Orchard Ridge Campus
The Culinary Arts program accredited by the American Culinary Federation, leads to an Associate’s Degree in applied science and industry certification. It is designated as an extended degree program in that the student must complete 73 or more credit hours. The program curriculum is designed to prepare the student for a career as a culinary professional leading to a position as an executive chef or food and beverage manager.
The first year emphasizes foundation skills, knowledge, and technical processes of food safety, cookery, baking, and guest services. The second year builds on students 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. Opportunities are available for students seeking culinary competition experience in multiple venues.
A working internship and successful completion of A.C.F. culinary skills practical exam are required for program completion. Upon graduation students are eligible for certification by 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. Students must also attend a mandatory Culinary Arts orientation session prior to enrolling in CUL 1011.
Program Webpage - Click Here
Program Plan Example - Not Available
|CUL 1010||Food Standards, Sanitation and Hygiene||2|
|CUL 1011||Culinary Arts Skill Development||2|
|CUL 1120||Restaurant Meat Cutting||2|
|CUL 1130||Garde Manger I||2|
|CUL 1151||Retail Baking||4|
|CUL 1200||Restaurant Cookery||4|
|CUL 1210||Dining Room I||2|
|CUL 1230||Front House Management||2|
|CUL 1250||Pastry I||4|
|CUL 2020||Food Service Cost Control||3|
|CUL 2030||Food Purchasing and Storage||2|
|CUL 2040||Menu Development and Design||3|
|CUL 2130||Garde Manger II||4|
|CUL 2200||Buffets and Banquets||4|
|CUL 2210||Dining Room II||2|
|CUL 2400||Classical Restaurant||4|
|CUL 2420||Plated Dessert I||2|
|CUL 2480||Event and Catering Management||3|
|CUL 2500||Culinary Arts Internship||1|
|Required Supportive Courses|
|PSY 26301||Psychology of Organizational Behavior||3|
|Complete a minimum of 2 credits from the following:||2|
|Beginning Cake Decorating||2|
|Ice Carving Competition||2|
|International Cuisine - Asian||2|
|Wine and Spirits||3|
|Soups and Sauces||2|
|Wedding Cake Design||2|
|Total Credit Hours for Program-Related Courses||64|
|General Education Requirements|
|Communication / English (3-credits)||3|
|Fine Arts / Humanities (3-credits)||3|
|Mathematics / Science (3-credits)||3|
|Social Science (3-credits)|
|Written Communication (3-credits)||3|
|Additional elective credits needed to meet requirements for an Associate in Applied Science degree||0|
|Total Credit Hours||76|
Course may be used to meet General Education requirements.
A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.