Whether you want to start a restaurant, become a renowned executive chef, or make the most fantastic ice sculptures, it all begins with the basics. Give yourself a strong start on your food service career by learning the basics first.
Cooking school as it should be:
Working kitchens are busy places — practice in ours first.
Use the form to reserve your orientation spot.
In the kitchen, you handle sharp knives, hot pans, and high pressure—all at once. Master each new skill one at a time in this program, layering basic skills into a masterpiece.
At OCC, you practice in a brand-new, state-of-the-art facility. Your classes are small and your instructors attentive. Class by class, assignment by assignment, you build the foundation to be your best chef self.
You can earn the Food Service Foundations certificate in about a year. Learn knife skills, baking, and volume banquet service—everything you need to find your best spot in the varied and dynamic food industry.
You could spend years on the job learning these foundational skills. Or learn the basics here, get the certificate for your resume, and start carving your own path.
Brew a complex, flavorful stock. Plan a menu. Manage guests and staff. Cut your own chops—your career options open when you sharpen all the skills required in food service and the culinary arts.
In a few years, come back to place a baking or hospitality certificate on top of your foundation. Stack classes on until you’ve finished your college degree—all the while gaining experience in the field and living your passion.
The OCC Culinary Studies Institute gives students the most up-to-date culinary learning facility in Southeast Michigan. The 78,000-square-foot addition to the Royal Oak campus features:
The Food Service Foundations Certificate is the first credential for your culinary arts schooling. Start in the fall, take four classes in each of two terms, and you will be done in a year.
Alternatively, take two to three classes at a time to finish in two years. Cooking is all about balance—this certificate helps you find yours.
Prior to your first class for the certificate, you need to have passed the national ServSafe Manager’s Certification Test (within the last two years).
If you need to prepare for and take the ServSafe test, start with OCC’s Food Standards, Sanitation and Hygiene class (CUL 1010).
Begin your studies with these steps:
Orientation sessions are mandatory for all students applying to the Culinary Program. Each session...
Spend an hour or two with us virtually to get started on the right foot. It’s mandatory if you’re applying to any culinary program.
By planning early and working with an OCC Counselor throughout your OCC experience you will be able to maximize your OCC applicable credits upon transfer. If you are pursuing an associate in applied science you may be able to satisfy the Michigan Transfer Agreement by taking as few as four additional courses, saving you time, money and aggravation! Regardless of your program of study, OCC has many Transfer Credit Agreements with colleges and universities to assist with navigating your way to a bachelor’s degree. Visit the College Transfer Success Guide webpage for additional information and resources.
Considering Food Service Foundations? You might also be interested in these programs:
