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 | |
| CUL 1011 | Culinary Skills | 2 |
| CUL 1111 | Cookery Techniques | 4 |
| CUL 1120 | Butchery and Fabrication | 2 |
| TOTAL CREDITS | 8 |
Milestone: Make an appointment with a Counselor to apply for this certificate
Year 1 - Winter
| Courses | Credits | |
| CUL 1400 | Front House Operations I | 4 |
| CUL 1151 | Baking | 4 |
| TOTAL CREDITS | 8 |
Year 2 - Fall
| Courses | Credits | |
| CUL 1200 | Restaurant Cookery | 4 |
| TOTAL CREDITS | 4 |
Milestone: Make an appointment with a Counselor to apply for this certificate.
Year 2 - Winter
| Courses | Credits | |
| CUL 1300 | Garde Manager | 4 |
| CUL 2200 | Modern Buffet Techniques | 4 |
| TOTAL CREDITS | 8 |
| TOTAL CREDITS | 28 |