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
Full Time - Fall Start
**Students should meet with an OCC counselor before attempting this plan of study**
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Prior to enrollment into CUL 1011 student 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 | |
| CUL 1011 | Culinary Skills | 2 |
| CUL 1111 | Cookery Techniques | 4 |
| CUL 1400 | Front House Operations I | 4 |
| GenEd | Communications/English | 3 |
| GenEd | Mathematics/Science | 3 |
| TOTAL CREDITS | 16 |
Year 1 - Winter
| Courses | Credits | |
| CUL 1120 | Butchery and Fabrication | 2 |
| CUL 1200 | Restaurant Cookery | 4 |
| CUL 1151 | Baking | 4 |
| CUL 2020 | Food Service Cost Management | 3 |
| CUL 2030 | Food Purchasing and Storage | 2 |
| TOTAL CREDITS | 15 |
Year 1 - Summer
| Courses | Credits | |
| HEA 1510 | Nutrition | 3 |
| GenEd | Written Communication/English | 3 |
| GenEd | Fine Arts/Humanities | 3 |
| TOTAL CREDITS | 9 |
Year 2 - Fall
| Courses | Credits | |
| CUL 1250 | Pastry I | 4 |
| CUL 1300 | Garde Manger | 4 |
| CUL 2200 | Modern Buffet Techniques | 4 |
| CUL 2500 | Internship | 2 |
| TOTAL CREDITS | 14 |
Year 2 Winter
| Courses | Credits | |
| CUL 2400 | Classical Restaurant | 4 |
| CUL 2410 | Front House Operations II | 2 |
| CUL 2480 | Events and Catering Management | 3 |
| GenEd | Social Science | 3 |
| CUL | Elective | 2-3 |
| TOTAL CREDITS | 14-15 |
MILESTONE: Make an appointment to meet with a Counselor to apply for this degree.
| TOTAL CREDITS | 68-69 |