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**

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