Culinary Arts, Restaurant Management, & Hospitality Management


Call the culinary school directly for more information:   (805) 986-5802

Application information


Culinary Arts students in the kitchen lab



Course Description link         






Why go to a Los Angeles for-profit cooking school, or restaurant management school,
at almost 10 times the cost, and come out without having experienced working in real restaurants?
Study at Oxnard, and graduate with a secure knowledge that you can handle yourself professionally.

At our culinary school, you'll take hands-on culinary lab classes in our fully-equipped kitchen and refined restaurant.  We have several associate degree and certificate options.  An added benefit, unlike for-profit culinary schools in Los Angeles or Pasadena, is that many of your credits will be transferable to some four-year universities.

Get a job while working toward your Certificate or Degree!

Your employment future is bright as an Oxnard College Culinary Arts, Restaurant Management, or Hospitality Management student. Many prospective employers contact us with job opportunities that allow you to work while attending classes. Some students are placed on the fast-track for promotion by their employers, as they complete the program.

Need money to attend? 

The Culinary Arts and Restaurant Management Department has developed a voucher/loan program as well as a number of scholarships for both first and second year students. Additional scholarships through the industry are also available.

Oxnard College offers a Certificate of Achievement and Associate of Science Degrees in Culinary Arts, Restaurant Management, or Hospitality Management. In addition students can earn professional certification from the National Restaurant Association Educational Foundation.  For additional information contact full-time faculty department, Frank Haywood (805-986-5800 x7618), or refer to the college catalog.

Join our fast-paced, hard-working professional team for a career that can bring both personal and professional rewards almost immediately.

Culinary Arts

Culinary School prepares students for entry-level positions as culinarian, baker, or foodservice manager trainee. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment, maintain varied records, and coordinate data with accountants and others in the organization.

Restaurant Management

The Restaurant Management Program prepares students to obtain employment in the restaurant management field as foodservice unit managers, multi-unit managers, corporate executives, or corporate trainers.

Hospitality Management

The Hospitality Program prepares students to manage places of lodging such as hotels, motels and inns. In these positions employees are required to perform marketing, accounting, procurement, front desk operations, housekeeping management, hospitality law, facilities management, human resources and food and restaurant management, facilities design and planning, hospitality law, and events management.

Culinary Arts, Restaurant Management & Hospitality Management Department Contacts

Dean, Career and Technical Education:
     Dr. Christina Tafoya

Full-time Faculty:
     Frank Haywood, Department Chair

Part-time Faculty:
     Joe Carabajal
     Genneah Figueroa
     Michell Frieder
     Marcos Herrera
     Robert Holmberg
     Anthony Marchione
     Ody Milton
     Pilar Sanchez
     Paul Spooner

Classroom Lab Techs:
     Liz Burnett
     Joe Carabajal