What's Cooking? Great Careers in the kitchen start at OCC

What do you dream of? Being the next Emeril or Julia Child? Becoming an executive chef at a major restaurant? Perhaps owning your own restaurant? Or managing a hotel and its restaurant?

Whatever your dreams, Oakland Community College has always been a great place to start. The College’s Culinary Arts program was the first in the area to become accredited by the American Culinary Federation, and many of its former students are executive chefs, corporate chefs for companies such as Pillsbury and the Muer Corporation, even pastry chefs who have gone on to win national and international awards for their creations.

Department Chair Susan Baier explains that OCC offers five programs through its Culinary Arts and Hospitality Department: an associate’s in applied science degree in Culinary Arts, a Chef Apprentice Program, a Baking and Pastry Arts certificate program, and associate’s degrees in applied science in Food Service Management and Hotel/Motel Management.

"The largest of our department’s programs is Culinary Arts with about 150 students. It’s one of the biggest programs in Michigan and offers students the largest facilities in the state," Baier says. "Since our Culinary Arts program is certified by the American Culinary Federation, OCC graduates automatically receive certification from this organization; it’s the first rung on their professional career ladder."

OCC’s program focuses not only on providing students with the formal training they need to cook and bake. It also aims at "instilling professionalism," Baier explains. In addition to classes in the fundamentals of cookery; Mediterranean, Italian, Asian, American regional and classical cuisine; courses in pastries, desserts, wedding cakes, breads, ice carving, and wine and spirits, students learn management techniques for restaurants, events and catering. They also take courses in food purchasing, cost control, food standards and sanitation. "The program trains people to be more than just cooks," Baier says. "We are preparing students for future careers as executive chefs or restaurant owners."

OCC Chancellor Richard Thompson presents the Outstanding Alumni Award to Culinary Arts Graduate Jim Lang at the College’s Excellence Day Celebration, April 28, 2000

Students get plenty of practice along the way: They put on  special events such as the annual Wassail Feast in December, as well as various theme dinners and buffets hosted in the Ridgewood Café, OCC’s restaurant on the Orchard Ridge Campus. They also compete in area ice carving contests. Chef Apprentice Program For students who need to work full time but harbor a passion for cooking, OCC offers a program unique in metro Detroit: a Chef Apprentice Program that has captured two national awards in recent years.

ENJOY A SPECIAL EVENT AT OCC Each spring, OCC hosts the Great Lakes Great Wine Tasting at its Orchard Ridge Campus. The evening fund-raiser allows guests to sample many medal-winning wines from Great Lakes region (including  Ontario), and to enjoy food provided by area restaurants. Tickets for this year’s May 16 event must be purchased in advance and cost $35 per person. Call 248.522.3700 for reservations and details. Proceeds are used to provide funds for OCC Culinary Arts student scholarships, travel and special projects.

"In this three year program, students work full time at a partner restaurant and attend classes at OCC one day a week. We have students working in an array of restaurant venues from the Golden Mushroom, the Palace and Steve and Rocky’s (owned by an OCC Culinary Arts grad) to the Bloomfield Hills Country Club and the Detroit Athletic Club," Baier explains.

Taking the cake In just one year, students interested in pastry and baking can complete a new program at OCC and earn a certificate in Baking and Pastry Arts.

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