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Culinary Handbook

Explore Culinary

Student Handbook

Welcome

Welcome to the Culinary Arts Program at Oakland Community College! This handbook outlines the essential standards, expectations, and resources to help you succeed in both academic and professional culinary environments.

Mission Statement

The Culinary Studies Institute prepares students to become innovative leaders through immersive education, community engagement, and strong industry partnerships in the culinary arts field. We support students as whole individuals—academically, professionally, and personally—while promoting sustainability, inclusion, and competitive excellence. As a beacon of opportunity and gratitude, we proudly represent OCC.

Culinary Arts Technical Standards Chart

Essential Function Educational and Industry Standards Related Examples

Sensory

 Identify and respond accordingly to equipment displays, alarms, meters, gauges, thermostats and thermometers Read temperature and pressure gauges; perceive equipment alarms
Communication Communicate effectively and professionally when interacting with peers, faculty, staff, employers, and guests Follow directions, describe decisions, demonstrate listening skills, write reports
Physical Strength and Stamina Lift and move without assistance cookware typically found in a commercial kitchen. Stand and move about kitchen/laboratory for up to ten hours with few breaks Lift and safely move pots, pans, and equipment containing hot food. Lift and move bags and boxes of supplies weighing up to 25-40 pounds at varying heights to varying heights; floor to standard heights above head. Stand and move about in kitchen and dining areas during food preparation and clean up.
Mobility and Motor Skillys Move freely, quickly, and safely in a close environment in coordination with other students. Safely handle hot foods, hot liquids. Safely handle equipment and other various tools Move from work station to work station near other students and equipment without causing safety concerns. Hold containers, such as pots and bowls, while mixing and blending ingredients. Efficiently use knives, whisking, dicing, and piping skills.

Section 1: Technical Standards & Essential Functions

Culinary students must meet essential physical, mental, and emotional functions to safely and effectively participate in OCC’s kitchens, labs, dining rooms, and externships. Reasonable accommodations are available for qualified students with disabilities.

Section 2: Physical Requirements

  • Standing for long periods (up to 8–10 hours)
  • Lifting and carrying 25 – 40 lbs
  • Repetitive motions like chopping, whisking, mixing to perform for extended periods of time
  • Working in hot and cold environments
  • Fine motor skills for knife work, garnishing, and plating
  • Good vision, smell, taste, and touch for food quality and safety
  • Mobility in tight spaces and on slippery surfaces
  • Ability to bend, twist, reach, and handle hot foods and hot liquids safely
  • Ability to wear Personal Protective Equipment (P.P.E., i.e., gloves, aprons, uniform) for extended periods of time

Section 3: Dress Code & Uniform Policy

All culinary students must adhere to the OCC uniform standards:

Uniform Requirements:

  • White OCC-issued chef coat for kitchen, black for front house classes (clean and pressed)
  • Mercer – checkered, long chef pants for kitchen, black pants for front house classes (cleaned and pressed)
  • White chef apron in kitchen and black for front house classes (clean and pressed)
  • Chef hat (hair must be fully restrained and off collar)
  • No jewelry (stud earrings and wedding bands permitted)
  • Work shoes – black, closed-toe, skid resistant/non-slip shoes, cleanable (no fabric)

Hygiene & Grooming:

  • Fingernails must be clean and trimmed (no nail polish or artificial nails).
  • Facial hair must be neatly groomed to 1” or less or covered
  • Daily showering and use of deodorant is expected
  • No fragrances or perfumes (due to allergens/sensory concerns)

Section 4: Attendance & Participation

Culinary education relies on hands-on participation. Therefore:

  • Attendance is mandatory for all labs, lectures, and off-site experiences
  • More than two absences per semester may result in a course failure per instructor’s syllabus
  • Students must notify instructors in advance of absences when possible
  • Make-up work is not guaranteed and may be limited due to scheduling or safety

Repeated tardiness, early departures, or lack of participation will affect your grade and professional readiness.

Section 5: Internships

Eligibility:

  • Completion of designated core culinary courses
  • ServSafe manager certification
  • Faculty recommendation (may be required)

Requirements:

  • 90 supervised hours, depending on course/placement
  • Professional conduct and full participation
  • Journals submitted to instructors
  • Final evaluation from the externship site supervisor

Students are ambassadors of OCC and are expected to uphold the college’s and program’s standards on and off campus.

Section 6: Health & Safety Standards

  • ServSafe® Manager Certification
  • Read and comply with all SDS (Safety Data Sheet) information
  • Immediate reporting to faculty of injuries or unsafe practices is required

Section 7: Student Conduct & Professionalism

  • Adhere to the OCC Student Code of Conduct
  • Display professional behavior at all times — this includes language, attitude, and teamwork
  • Uphold confidentiality and ethical standards
  • Cell phones must be off or set to “vibrate” during class. If set on “vibrate”, it must not distract students or the instructor, or you will be asked to set it to “silent” or turn it off
  • If you must answer your phone due to an emergency, you are required to notify the instructor in advance as to the necessity and the reason, and you are to leave the classroom if it is necessary to take a call
  • Show respect to faculty, staff, guests, and fellow students

Section 8: Reasonable Accommodations

Students with disabilities are encouraged to connect with:
Office of Access and Accommodations
ACCESS main line: (248) 341-2380

Accommodations must be requested in advance and must not alter essential program requirements or safety standards.

Culinary Studies Department: