Program Plan 2023-2024
Full Time - Fall Start
**Students need to attend Culinary Orientation**
**Students must be Serve Safe Manager Certified within 2 years of starting program
OR completed CUL 1010 with a C+ or higher
**Students should meet with an OCC counselor before attempting this plan of study**
Year 1 - Fall
| Courses |
|
Credits |
| CUL 1011 |
Culinary Skills |
2 |
| CUL 1111 |
Cookery Techniques |
4 |
| CUL 1400 |
Front House Operations I |
4 |
| BUS 1100 |
Introduction to Business |
4 |
| |
TOTAL CREDITS |
14 |
Year 1 - Winter
| Courses |
|
Credits |
| CUL 1180 |
Hospitality Careers |
1 |
| CIS 1050 |
Personal Computer Productivity Tools |
4 |
| BUS 2030 |
Business Law I |
3 |
| CUL 2410 |
Front House Operations II |
2 |
| ENG 1350 |
Business Communications |
3 |
| or ENG 1510 |
Composition I |
3 |
| |
TOTAL CREDITS |
13 |
Year 1 - Summer
| Courses |
|
Credits |
| CUL 2630 |
Hospitality Internship |
2 |
| Gen Ed |
Personal Computer Productivity Tools |
3 |
| |
TOTAL CREDITS |
5 |
Year 2 - Fall
| Courses |
|
Credits |
| CUL 2320 |
Wine & Spirits |
3 |
| BUS 1310 |
Supervision |
3 |
| ACC 1500 |
Accounting for the Small Business Owner |
4 |
| COM 1290 |
Interpersonal Communication |
3 |
| |
TOTAL CREDITS |
12 |
MILESTONE: Make an appointment to meet with a Counselor to apply for graduation for this degree.
Year 2 - Winter
| Courses |
|
Credits |
| BUS 2640 |
Marketing Fundamentals |
3 |
| CUL 2020 |
Food Service Cost Management |
3 |
| CUL 2030 |
Food Purchasing & Storage |
2 |
| CUL 2480 |
Event & Catering Management |
3 |
| BUS 2800 |
Human Resource Management |
3 |
| |
TOTAL CREDITS |
14 |
Year 2 - Summer
| Courses |
|
Credits |
| Gen Ed |
Mathematics/Science |
3 |
| Gen Ed |
Social Science |
3 |
| |
TOTAL CREDITS |
6 |