Get the Skills and Practical Experience to Pursue a Culinary Career Professionally
Culinary Arts students at OCI learn through a combination of lecture, demonstration and extensive practice in kitchen labs. As a student in these programs you’ll also work in the school’s open-to-the-public restaurant which gives you valuable practical experience prior to your professional externship and graduation.
Successful graduates of the Culinary Arts programs can enter the professional world with confidence. You can feel fully prepared for the challenges and rewards of a successful career in this industry.
There are two program paths to choose from:
Culinary Management Associate of Applied Science (AAS) Degree – 64 Weeks
The Culinary Management AAS program is designed to prepare graduates for a management career in a wide variety of food service industry work settings, including owning your own business. The core curriculum covers safety, sanitation, the understanding of ingredients, flavors and cooking methods, professional cuisine, culinary artistry, food and beverage service, wine studies, dining room management, costing and analysis, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education will round out the program.
Click here for the AAS Program Outline| Course Number | Course Title | Lecture Hours | Lab Hours | Extern Hours | Quarter Credits |
|---|---|---|---|---|---|
| Major Requirements | |||||
| CUL111 | Introduction to Professional Cuisine | 40 | 60 | 7.0 | |
| CUL121 | Cooking Methods and Flavor Essentials | 40 | 60 | 7.0 | |
| CUL131 | Professional Culinary Technique | 40 | 60 | 7.0 | |
| CUL141 | Advanced Culinary Technique | 40 | 60 | 7.0 | |
| CUL152 | Culinary Artistry | 20 | 20 | 3.0 | |
| CUL161 | Restaurant Practical | 10 | 100 | 6.0 | |
| CUL197 | Culinary Practical Externship | 240 | 8.0 | ||
| RMT110 | Beverage Service and Mixology | 20 | 2.0 | ||
| RMT130 | Dining Room Essentials | 20 | 2.0 | ||
| RMT142 | Restaurant Service Practical | 20 | 40 | 4.0 | |
| RMT150 | Fundamentals of Restaurant Marketing | 20 | 2.0 | ||
| RMT161 | Food and Beverage Systems Management | 30 | 3.0 | ||
| RMT170 | Oenology and Viticulture | 20 | 2.0 | ||
| RMT220 | Labor Costing and Analysis | 20 | 2.0 | ||
| RMT230 | Wine Regions of the World | 20 | 2.0 | ||
| RMT260 | Advanced Restaurant Marketing | 20 | 2.0 | ||
| RMT270 | Restaurant Management Capstone | 20 | 2.0 | ||
| Total | 400 | 400 | 240 | 68.0 | |
| General Education Requirements | |||||
| HUM120 | Human Resource Perspectives | 20 | 2.0 | ||
| HUM170 | Food Ethics and Social Responsibility | 40 | 4.0 | ||
| COM131 | Workplace Communications | 30 | 3.0 | ||
| COM151 | Communications in Diverse Organizations | 40 | 4.0 | ||
| ENG115 | Introduction to College Writing | 20 | 20 | 3.0 | |
| ENG121 | English Composition | 20 | 20 | 3.0 | |
| ENG221 | Writing the Research Paper | 20 | 20 | 3.0 | |
| Total | 190 | 60 | 22.0 | ||
| Program Total | 590 | 460 | 240 | 90.0 | |
Culinary Arts Diploma – 32 Weeks
The Culinary Arts diploma program is designed to prepare graduates for an entry-level position in a variety of food service industry work settings. This shorter program emphasizes safety, sanitation, the understanding of ingredients, flavors and cooking methods, and the development of fundamental skills and technique.
Click here for the Diploma Program Outline| Course Number | Course Title | Lecture Hours | Lab Hours | Extern Hours | Quarter Credits |
|---|---|---|---|---|---|
| Major Requirements | |||||
| CUL111 | Introduction to Professional Cuisine | 40 | 60 | 7.0 | |
| CUL121 | Cooking Methods and Flavor Essentials | 40 | 60 | 7.0 | |
| CUL131 | Professional Culinary Technique | 40 | 60 | 7.0 | |
| CUL141 | Advanced Culinary Technique | 40 | 60 | 7.0 | |
| CUL152 | Culinary Artistry | 20 | 20 | 3.0 | |
| CUL161 | Restaurant Practical | 10 | 100 | 6.0 | |
| CUL197 | Culinary Practical Externship | 240 | 8.0 | ||
| HUM170 | Food Ethics and Social Responsibility | 40 | 4.0 | ||
| Program Total | 230 | 360 | 240 | 49.0 | |
The diploma program allows graduates to enter the professional world a little sooner, while the AAS Degree program provides higher-level, management career preparation.
Which Program is Right for You?
A friendly and knowledgeable OCI Admissions Representative would be happy to answer any questions you have and help you explore which Culinary program best fits your goals.
For more information and to contact OCI Admissions, complete the form on the side of this page to receive a 28-Page Program Guide, or call 1.888.OCI.CHEF (1.888.624.2433) to speak with an Admissions Advisor right away.
