We offer culinary training right in the heart of Ventura County! 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 College, 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.
Join our fast-paced, hard-working professional team for a career that can bring both personal and professional rewards almost immediately
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 Ventura County 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.
Culinary School prepares students for entry-level positions as culinarian, baker, or food service 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.
The Restaurant Management Program prepares students to obtain employment in the restaurant management field as food service unit managers, multi-unit managers, corporate executives, or corporate trainers.
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.
Faculty and Staff
Department Chairs: Tim Fontenette and Sylvia Schnopp
Lead Faculty: Chef Adam Hart
Lab Technician: Heather Bond