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Orange Coast College Culinary Department – Costa Mesa

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Orange Coast College Culinary 1
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OCC Culinary Department
Location Type:
  • Cooking School - Pro School
  • Hospitality Classes
Features:
  • Culinary Student Run

The Orange Coast College Culinary Department offers a Basic Certificate in Culinary (2 semesters, full time), an Advanced Certificate of Achievement in Culinary Arts (4 semesters, full time) and/or Baking and Pastry (5 semesters, full time), as well as optional Associate in Science Degrees which can be paired with the Advanced Certificates. The Basic Certificate of Achievement in Basic Culinary Arts provides students with the fundamental methods of cooking. The Advanced Certificate in Culinary Arts and Baking and Pastry (and A.S. degree) programs are accredited by the American Culinary Federation Accrediting Commission. Students prepare food for dining guests in the school’s Captain’s Table Restaurant. The Certificate of Achievement in Advanced Baking and Pastry includes a solid foundational knowledge of technique and baking methods for the baking and pastry industry.

The program is led by Chef Bill Barber, who ensure that students garner skills necessary for working professionally in the culinary industry. Preparation for the working environment is incorporated into the curriculum; students gain practical knowledge from the coursework and apply it in the “Directed Practice” courses – both “in house” and in the industry (internships). Furthermore, OCC's courses cover a broad spectrum of skillsets necessary in the industry, such as professional knife skill, basic cooking methods, hot food cookery, meat identification, cold food (garde manger) baking, pastry, restaurant-style cooking, banquet style meal preparation, dining room service, beverage management, nutrition, supervision, menu planning, restaurant management, and kitchen management. Students are also encouraged to "stage" early in their careers, even if it's just part-time.

In addition, the Orange Coast College 2017-2018 Hot Food Team won the gold medal at the American Culinary Federation California Western Regional Championships.

Potential students can enroll in the program during Summer, Spring, Fall, & Winter sessions through www.orangecoastcollege.edu., and in-state tuition is estimated between $6,000-7,000. Classes are between 125 to 150 students. For more information, please contact Chef Barber at [email protected]


Please provide an overview of the program(s):

The Orange Coast College Culinary Department offers a Basic Certificate in Culinary, an Advanced Certificate of Achievement in Culinary Arts AND/OR Baking and Pastry, as well as optional Associate in Science Degrees which can be paired with the Advanced Certificates.  The Basic Certificate of Achievement in Basic Culinary Arts provides students with the fundamental methods of cooking.  The Advanced Certificate in Culinary Arts and Baking and Pastry (and A.S. degree) programs are accredited by the American Culinary Federation Accrediting Commission. Students will prepare food for dining guests in the school’s Captain’s Table Restaurant.  The Certificate of Achievement in Advanced Baking and Pastry includes a solid foundational knowledge of technique and baking methods for the baking and pastry industry.

How is the professional program (PP) unique?

The Advanced Certificate Programs and Associate Degrees are Accredited by the American Culinary Federation and students are eligible for Certification as Culinarians upon graduation – when they apply for ACF certification no additional ACF testing is required.

What types of skills are learned and how do these skills prepare students for the working environment?

We start from scratch to create provide the skills necessary to be successful in the culinary industry.  Topics include (but are not limited to):  sanitation, professional knife skill, basic cooking methods, hot food cookery, meat identification, cold food (garde manger) baking, pastry, restaurant style cooking, banquet style meal preparation, dining room service, beverage management, nutrition, supervision, menu planning, restaurant management and kitchen management.

Preparation for the working environment is incorporated into the programs that we offer. Students gain practical knowledge from the coursework and apply it in the “Directed Practice” courses – both “in house” and in the industry (internships).   These experiences help to pair students with employers, making connections which can be translated into future employment upon graduation.

How long is the PP?

  • Basic Certificate in Culinary – 1 year (2 semesters, full time)
  • Advanced Certificate in Culinary or Baking and Pastry – 2 years (4 semesters, full time)
  • Associate Degree in Advanced Baking/Pastry AND/OR Culinary Arts – 5 semesters, full time

What does the average student spend on their culinary or hospitality education?

About $6,000-$7,000 for the Advance Certificates, for “in-state” tuition, not including room and board.

Who is your prime candidate for the PP enrollment?

Dedicated, enthusiastic, hardworking, open to new ideas and willing to take an active role in their education.

How do you enroll and when?

Students can enroll starting in the Summer, Fall, Winter, or Spring Sessions.

  • Apply to the college on-line at orangecoastcollege.edu There is no separate application for the Culinary or Baking/Pastry Programs, you sign up for the classes as you would any other class on campus.
  • Contact Chef Barber if you have ANY questions or are unsure: [email protected]
  • Meet with a counselor and establish your educational goal (s)
    • Choose one or more of the certificates and/or A.S. in Advanced Culinary or Advanced Baking/Pastry).
  • Secure a date to register.
  • More detail for new students: New Students Click Here

http://www.orangecoastcollege.edu/enrollment/admissions/Pages/New-Students.aspx

How many applicants do you receive for the PP?

125-150.

How many spots are available in the PP?

125-150.

Generally, do your students enter jobs right out of school or do they continue with more education?

Most of the graduates start work in the profession.

Who heads the culinary/hospitality department in the school?

Bill Barber, CEC; Program Coordinator, Culinary Arts.

To ask director: what lead them to teaching instead of lead chef or hospitality management position?

This position has all the elements of an executive chef position (creativity, kitchen operations, staffing, menu development) plus teaching and (for me) the chance to coach student teams and participate in mentoring to a large number of new candidates each year.

How can the hospitality industry participate? For example, how can they help the school? (Such as internships or guest chef appearances)

We are always in need of chefs and culinary professionals to serve on our Advisory Committee each year.  We meet two times – once in the Fall and once in the Spring. Meeting take about 90 minutes and offer a chance to provide direction to the Culinary and Baking and Pastry Programs. Please contact Chef Barber if you are interested.

We are in the advanced planning stages for our new Culinary and Hospitality building.  We will be starting a drive to gain sponsorship for individual kitchens and spaces within the new facility.  Those with an interested in securing a sponsorship can contact Chef Barber and he will put you in touch with the OCC Foundation. Sponsor/donors will gain access to hundreds of future industry leaders each year.

Is there a contact for internships?

Companies interested in hiring current students or graduates can contact chef Barber for details and a template for employers.

Are your students encouraged to stage? Why or why not?

Yes, students are encouraged to begin their culinary career with at least a part time position (including “stages”) – as soon as they can fit it into their schedule.  The more chances that a person can see what really is expected in the industry, the better informed he/she will be. That way it will be easer to answer the question: “Is this career path really the right fit for me?”

If you have a student-run dining location where the public can dine, please describe it including hours and dates of operation?

Captain’s Table Restaurant – student run, Thursdays 11:30-1:00 pm, reservations highly recommended. Operates in the Fall and Spring Semesters. 714-432-5835, ext. 4 ask for Kristen.

Why should the industry hire your graduates as opposed to no schooling and/or grads from other schools?

Graduates from the OCC Advanced Culinary and or Baking/Pastry programs have been trained in the fundamentals in their respective areas and have 300 hours of practical experience (in addition to the coursework:  over 1,200 hours for Baking and Pastry and 1600 hours for Cul. ) upon graduation.  Students are exposed to a variety styles from different chefs in the program and have learned how to function in a working environment.  Our culinary graduates have shared kitchens with a fully functional cafeteria operation enabling them to witness foodservice everyday they were in class. They know “the dance” - a term sometimes used to describe the movements of those working in close quarters in a professional kitchen.   As part of their in-house Directed Practice class they have rotated through different stations in the operation (pantry, range, bakery, storeroom, dishwashing, breakfast line) allowing them to be a part of the daily food production at the college.

The Culinary and Baking/Pastry Programs have been in existence for decades, our graduates have a proven track record in the industry and are happy and humbled to be a part of it!

Please provide any additional information you deem relevant and/or interesting.

Just a little note about the Orange Coast College Hot Food Team:

The Orange Coast College 2017-2018 Hot Food Team won the American Culinary Federation California Western Regional Championships on Sunday March 18th . The event was held at Orange Coast College in the Culinary Department’s kitchens and food service facility.

The Team earned a Gold medal and 1st place overall with an overall score of 93, edging out the second-place team from Utah, as they received a 90.79, also a gold medal.

For the past 25 years, OCC Culinary has put forth student ACF Hot Food Teams, winning the Western Region a total of 9 times over the years.   The team will now advance to the ACF National Competition July 15- 19th to be held in New Orleans, LA to compete against the other three regional winners.

School name, address and URL.

Orange Coast College

2701 Fairview Road

Costa Mesa, California 92626

www.orangecoastcollege.edu

Additional Information
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Opening hours:
Sunday Closed
Monday 08:00 AM - 05:00 PM
Tuesday 08:00 AM - 05:00 PM
Wednesday 08:00 AM - 05:00 PM
Thursday 08:00 AM - 05:00 PM
Friday 08:00 AM - 05:00 PM
Saturday Closed