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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 2025-2026

Part - Time - Fall Start

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

Prior to enrollment in CUL 1011 students must attend a culinary program orientation, attain ServSafe manager's certificate within the last 2 years -OR- complete CUL 1010 Food Standards, Sanitation and Hygiene and pass ServSafe Manager's Certification Test on last day with 70% or higher prior to enrollment.  The CUL 1010 Food Standards, Sanitation and Hygiene may be taken concurrently with other Culinary classes discussed in Culinary Orientation.

Year 1 - Fall

Courses      Credits
GenEd                   Communications/English                                                                                           3
GenEd Mathematics/Science 3
  TOTAL CREDITS 6

Year 1 - Winter

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

Year 1 - Summer

Courses    Credits
GenEd Written/English 3
HEA 1510 Nutrition 3
  TOTAL CREDITS  6

Year 2 - Fall

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

Year 2 - Winter

Courses    Credits
CUL 1200 Restaurant Cookery 4
CUL 2020 Food Service Cost Management 3
CUL 2030 Food Purchasing and Storage 2
  TOTAL CREDITS  9

Year 2 - Summer

Courses   Credits
GenEd                      Fine Arts/Humanities                                                                                                     3
GenEd Social Science 3
  TOTAL CREDITS 6

Year 3 - Fall

Courses    Credits
CUL 1300 Garde Manger 4
CUL 2200 Modern Buffet Techniques 4
CUL 2410 Front House Operations II 2
  TOTAL CREDITS  10

Year 3 - Winter

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

Year 4 - Fall

Courses    Credits
CUL 2480 Event and Catering Management 3
CUL 2500 Culinary Internship 2
CUL Elective 2-3
  TOTAL CREDITS  7-8

 

TOTAL CREDITS 68-69