Culinary Arts (CUL.AAS)

Degree - Associate in Applied Science

Human Services

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

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 Outcomes and Full Time Plan Example - Click Here

Major Requirements
CUL 1011Culinary Skills2
CUL 1111Cookery Techniques4
CUL 1120Butchery and Fabrication2
CUL 1151Baking4
CUL 1200Restaurant Cookery4
CUL 1250Pastry I4
CUL 1300Garde Manger4
CUL 1400Front House Operations I4
CUL 2020Food Service Cost Management3
CUL 2030Food Purchasing and Storage2
CUL 2200Modern Buffet Techniques4
CUL 2400Classical Restaurant4
CUL 2410Front House Operations II2
CUL 2480Event and Catering Management3
CUL 2500Culinary Internship2
Required Supportive Courses
HEA 1510Nutrition3
Complete a minimum of 2 credits from the following:2
Beginning Cake Decorating2
Ice Carving2
CUL 2311
CUL 2312
Wine and Spirits3
Artisan Breads2
Culinary Competition2
Soups and Sauces2
CUL 2391
CUL 2392
Plated Dessert I2
Total Credit Hours for Program-Related Courses52
General Education Requirements
Communication / English (3-credits) *Recommended COM 12903
Fine Arts / Humanities (3-credits)3
Mathematics / Science (3-credits)3
Social Science (3-credits) *Recommended PSY 26303
Complete 3 credits from Social Science courses listed in the General Education Distribution List
Written Communication (3-credits)3
Total Credit Hours68

 Course may be used to meet General Education requirements.

A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.

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