Culinary Arts - Two Year Certificate of Completion (CC2)
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.
Learning Outcomes
- Describe and demonstrate the process of classical and contemporary cooking techniques.
- Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
- Demonstrate the use of culinary industry-specific equipment.
- Apply food and beverage management, leadership, customer service, and interpersonal skills.
- Identify and apply food safety and sanitation practices.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Demonstrate the use of culinary industry-specific communication.
Entrance Requirements
Academic Entrance Requirements
- Required:
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
| Course | Title | Credits |
|---|---|---|
| Core Requirements | ||
| BAK 101 | Introduction to Baking & Pastry 1 | 4 |
| CUL 090 | Applied Math for Culinary Arts | 4 |
| CUL 102 | Food Safety and Sanitation | 2 |
| CUL 110 | Culinary Foundations I 1 | 4 |
| CUL 140 | Culinary Foundations II 1 | 4 |
| CUL 170 | Culinary Foundations III 1 | 4 |
| CUL 180 | Modern Garde Manger 1 | 4 |
| CUL 200 | Comprehensive Kitchen Operations for the Restaurant Industry | 5 |
| CUL 230 | Culinary Nutrition and Applied Techniques of Healthy Cooking 1 | 4 |
| HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
| HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
| HM 190 | Dining Room Operations | 5 |
| WR 121 | Academic Composition | 4 |
| or BA 214 | Business Communications | |
| Total Credits | 51 | |
| 1 | Course carries a $185 per credit fee for lab and consumable materials. |
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
| First Term | Credits | |
|---|---|---|
| CUL 090 | Applied Math for Culinary Arts | 4 |
| CUL 110 | Culinary Foundations I | 4 |
| CUL 102 | Food Safety and Sanitation | 2 |
| WR 121 | Academic Composition | 4 |
| Credits | 14 | |
| Second Term | ||
| CUL 140 | Culinary Foundations II | 4 |
| HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
| HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
| Credits | 11 | |
| Third Term | ||
| CUL 170 | Culinary Foundations III | 4 |
| CUL 180 | Modern Garde Manger | 4 |
| HM 190 | Dining Room Operations | 5 |
| Credits | 13 | |
| Fourth Term | ||
| BAK 101 | Introduction to Baking & Pastry | 4 |
| CUL 200 | Comprehensive Kitchen Operations for the Restaurant Industry | 5 |
| CUL 230 | Culinary Nutrition and Applied Techniques of Healthy Cooking | 4 |
| Credits | 13 | |
| Total Credits | 51 | |
