Culinary Arts (CUL.AAS)

Program Outcomes

Program outcomes represent broad areas of knowledge and skills developed over the duration of the program through a wide range of courses and experiences. These learning outcomes represent what a student should be able to know, think, or do upon successful completion of their program at Oakland Community College.

  • The Culinary graduate demonstrates knowledge and skills necessary to prepare food in a commercial kitchen.
  • The Culinary graduate demonstrates competencies in food and beverage business operations process (i.e. cost analysis, purchasing, and product development).
  • The Culinary graduate demonstrates creativity and refined skills to produce a unique product that meets upscale dining market needs.
  • The Culinary graduate will demonstrate the ability and skills to successfully perform work assignments and maintain employment in a professional kitchen.

Program Plan 2023-2024

Part - Time - Fall Start

**Students should meet with an OCC counselor before attempting this plan of study**

MILESTONE: Students need to attend the Culinary Orientation

Students must be ServSafe Manager Certified OR have completed CUL1010 with a C+ grade or higher

Year 1 - Fall

Courses
CUL 1011 Culinary Skills 2
CUL 1120 Butchery & Fabrication                                                                                                                                 2
CUL 1111 Cookery Techniques 4
  TOTAL CREDITS  8

Year 1 - Winter

Courses
CUL 1400 Front House Operations I                                                                                                                         4
CUL 1151 Baking 4
  TOTAL CREDITS  8

Year 1 - Summer

Courses
Gen Ed Social Science 4
CUL XXXX Required Supportive Course (see list)                                                                                            4
  TOTAL CREDITS  8

Year 2 - Fall

Courses
CUL2410 Front House Operations II                                                                                               2
CUL1200 Restaurant Cookery 4
HEA1510 Nutrition 3
  TOTAL CREDITS  9

Year 2 - Winter

Courses
CUL2200 Modern Buffet Techniques                                                                                       4
CUL1300 Garde Manger 4
  TOTAL CREDITS  8

Year 2 - Summer

Courses
CUL2500 Culinary Arts Internship                                                                                       1
Gen Ed Written Communication 3
  TOTAL CREDITS  4

Year 3 - Fall

Courses
CUL1250 Pastry I 4
CUL2400 Classical Restaurant                                                                                        4
  TOTAL CREDITS  8

Year 3 - Winter

Courses
CUL2020 Food Service Cost Management                                                                3
CUL2030 Food Purchasing & Storage 2
Gen Ed Communication/ENG 3
  TOTAL CREDITS  8

Year 3 - Summer

Courses
Gen Ed Fine Arts/Humanities                                                             3
  TOTAL CREDITS  3

Milestone: Make an appointment to meet with a counselor to apply for graduation for this degree.

Year 4 - Fall

Courses
CUL2480 Events & Catering Management                                                       3
Gen Ed Fine Arts/Humanities 3
  TOTAL CREDITS  6
                                                                                                                                        Total Credits 67