| Culinary Arts and Hospitality | |
| Type | Degree program |
|---|---|
| Degree | A.A.S. |
| Credits | 60 |
| Department | Career Programs |
| Division | Professional Studies |
| Institution | Oakridge College |
| Category | Academics & Programs |
Associate of Applied Science (A.A.S.)
Total Credits Required: 60
The A.A.S. in Culinary Arts and Hospitality is a 60-credit program designed for students who want a practical college education focused on food preparation, kitchen operations, hospitality service, sanitation, workplace discipline, and professional readiness. This program is intended for students who are interested in supervised culinary work, food service operations, catering, institutional dining, hospitality support, or related career-focused pathways.
The program combines general education with specialized coursework in culinary foundations, food safety, kitchen procedure, menu planning, hospitality operations, customer service, workplace communication, and supervised practical training. Students complete foundational studies in communication, quantitative reasoning, and professional practice alongside applied coursework focused on food preparation, service standards, sanitation, teamwork, and the daily operations of structured food service environments.
Together, these requirements are intended to prepare students for culinary and hospitality roles that depend on consistency, cleanliness, organization, communication, time management, and reliable professional judgment.
Program Structure
- English: 10 credits
- Conflict Resolution: 10 credits
- Culinary or Hospitality Electives: 30 credits
- One Free Elective: 10 credits
Graduation Requirements
- Completion of at least 60 credit hours
- Successful completion of all required departmental coursework
- Minimum cumulative grade point average of 2.0
- A grade of C or higher in all core program requirements
- Completion of the capstone or supervised practical requirement
Program Overview
The A.A.S. in Culinary Arts and Hospitality is intended for students seeking a direct, professionally useful degree within Oakridge’s Department of Education. The program prepares students for structured culinary, hospitality, catering, institutional dining, and food service environments where reliability, cleanliness, communication, teamwork, and practical skill matter.
Rather than treating culinary work as talent alone, the degree provides a broader applied foundation in preparation, service, safety, organization, and professional conduct. Within Oakridge’s Department of Education, this program serves students who want practical preparation for the food service and hospitality fields while remaining consistent with the college’s applied career and workforce development mission.
OOC / Behind-the-scenes notes
OOC Notes: This is a general RP description of the program. RP Students taking the major are not required to fulfill these requirements. Different RP-related educational expectations might be presented to you when you begin your education.