Description

The Culinary Arts Two Year Certificate of Completion is designed to expose students to the step-by-step process, from foundation to advanced skill mastery, of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.

This program is accredited by the American Culinary Federation (ACF). 

Learning Outcomes

1. Describe and demonstrate the process of classical and contemporary cooking techniques.
2. Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
3. Demonstrate the use of culinary industry-specific equipment.
4. Apply food and beverage management, leadership, customer service, and interpersonal skills.
5. Identify and apply food safety and sanitation practices.
6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
7. Demonstrate the use of culinary industry-specific communication.

Entrance Requirements

Academic Entrance Requirements

• Completion of or concurrent enrollment in WR 121 Academic Composition or BA 214 Business Communications.

• Completion of MTH 015 Basic Mathematics or minimum placement Math Level 7.

Additional Program Costs (beyond standard tuition/fees and textbooks)

Material Costs

• $23 OLCC Liquor Control Card

• Additional costs for books, knives and supplies approximately $1,500
  

Enrollment Fees

• Specified courses carry a $185 per credit course fee for lab and consumable materials (estimated at $4440).

Course Requirements

Performance Standards

• Academic Requirements:
  • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.
  • All courses in the program must be completed with a grade of C or higher.
• Additional Requirements:
  • None

Sample Plan