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Oklahoma City Culinary School Overviews with Degree Information

Nov 05, 2018

The Oklahoma City area has two schools that offer culinary programs, both within 20 miles of downtown. Learn about the programs, admission info and program requirements for these schools to make an informed education decision.

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Culinary Schools in the Oklahoma City Area

There are only a couple schools in the Oklahoma City area that offer culinary programs. This article looks at two that are within 25 minutes of downtown and at the variety of training programs they offer. There is a table of statistics about each school, such as size, costs and percentage of first-year students receiving financial aid. These figures can help individuals decide which school is their best option.

  • Francis Tuttle Technology Center , 9.2 miles from downtown, offers culinarian, culinary arts and culinary assistant majors.
  • At the Metro Technology Centers , students can train to be banquet caterers, culinary arts assistants, garde mangers, line cooks or prep cooks. This school is just six miles from downtown Oklahoma City.

Comparison of Schools

The following table presents information that prospective students should know when they are deciding on a school for their training.

Francis Tuttle Technology Center Metro Technology Centers
School Type <2-year, public 2-year, public
Total Enrollment (2017) 2,103* 1,188*
Campus Setting Large city Large city
Program Tuition and Fees (2017-2018) $2,760 in-state; $5,520 out-of-state for culinarian program
$2,112 in-state; $4,224 out-of-state for culinary assistant program**
$1,500 in-state; $3,900 out-of-state for culinary assistant program
$1,513 in-state; $3,933 out-of-state for culinarian program***
% of First-Year Students Receiving Any Form of Aid (2017) 63%* 52%*
Acceptance Rate (2017) N/A - Open admissions N/A - Open admissions
Retention Rate (2017) 26% for full-time students; 39% for part-time students* 48% for full-time students; 35% for part-time students*
Graduation Rate (students who began in 2014-2015) 52%* 52%*

Source: *NCES College Navigator, **Francis Tuttle Technology Center, ***Metro Technology Centers

Francis Tuttle Technology Center

This school's culinary programs are offered at the Rockwell Campus in Oklahoma City. Along with in-class training, students are able to participate in hands-on skills development in the culinary arts.

Culinarian Major

Full-time students can complete this program after 14 months of instruction. Covered topics include progressive cooking techniques, safety and sanitation, soups, wet heat and dry heat cooking, meats, food science and basic kitchen skills. Over the course of this program, students earn the ServSafe Food Handler certification. Students need to pass 2 skill enhancement courses and complete a culinary externship.

Culinary Arts Major

This program requires the same courses that are found in the culinarian major program. The main difference is that this program doesn't require a 315-hour externship. Part-time culinary arts students can graduate in 18 months. As with the culinarian program, students in this program earn the ServSafe Food Handler certification.

Metro Technology Centers

Depending on the program, students participate in classroom-based and practical skills training. The banquet caterer and culinary arts assistant programs are offered at the South Bryant Campus.

Banquet Caterer Major

A total of 660 hours are needed to finish this program. Students enrolled in this program can learn how to prepare food for large events. Courses include stewarding, safe beverage services, food service, human relations, sanitation, pastry making and supervision techniques. The two required practicums can train students to prepare sandwiches, soups, meats, hors d'oeurvres, salad dressings, breakfast foods and vegetables.

Culinary Arts Assistant Major

This 600-hour program provides courses in hospitality and tourism basics, culinary basics, knives, breakfast foods, advanced culinary skills and dining room management. Students must also pass a course that covers grains, pasta and legumes. Prior to the end of the program, students complete an internship and a culinary arts capstone course.

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