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 2024-2025

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 CUL 1010 with a C+ grade or higher

Year 1 - Fall

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

Year 1 - Winter

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

Year 1 - Summer

Courses    Credits
Gen Ed Social Science 4
CUL Course Required Supportive Course  4
  TOTAL CREDITS  8

Year 2 - Fall

Courses    Credits
CUL 1200 Restaurant Cookery 4
CUL 2410 Front House Operations II 2
HEA 1510 Nutrition 3
  TOTAL CREDITS  9

Year 2 - Winter

Courses    Credits
CUL 1300 Garde Manger 4
CUL 2200 Modern Buffet Techniques 4
  TOTAL CREDITS  8

Year 2 - Summer

Courses    Credits
CUL 2500 Culinary Arts Internship 1
Gen Ed Written Communication 3
  TOTAL CREDITS  4

Year 3 - Fall

Courses    Credits
CUL 1250 Pastry I 4
CUL 2400 Classical Restaurant 4
  TOTAL CREDITS  8

Year 3 - Winter

Courses    Credits
CUL 2020 Food Service Cost Management 3
CUL 2030 Food Purchasing and Storage 2
Gen Ed Communication/ENG 3
  TOTAL CREDITS  8

Year 3 - Summer

Courses    Credits
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    Credits
CUL 2480 Events and Catering Management 3
Gen Ed Mathematics/Science 3
  TOTAL CREDITS  6
TOTAL CREDITS 67