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Culinary Arts

Nothing brings people together like food. Learn to make and serve the best from expert chefs in our state-of-the-art culinary labs.

If you like the heat, hop into one of our kitchens! Our Culinary Arts program offers you the chance to learn professional-level cooking, baking and food preparation from the very best. The culinary labs are the classrooms, with the latest in culinary technology simulating what work is really like in professional kitchens. With both daytime and evening sessions, chefs take students through culinary journeys of any kind, from how to sear the perfect steak, to how to bake the sweetest pastry and even how to make mayonnaise and mustard from scratch. There's also the opportunity to step out of the classroom and into a real-world setting at District 21, the on-campus restaurant that serves up four-course meals to paying customers every week.


Employment Opportunities

Hotels, restaurants, country clubs, catering, retail food service establishments

Culinary Success

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Lori Hall story photo

Lori Hall

Culinary Arts student Hall's Pizza Kitchen Culinary Director

"I think it's really neat that it is so affordable. And it's just like anything: if you give it your best, show up on time, and do it well and are respectful, you're going to get a lot more out of it than if you do it halfway."

Read Full Story about Lori Hall

About Jobs in the Culinary Arts

The Bureau of Labor Statistics and National Restaurant Association projected 1.7 million new jobs will be created in the restaurant industry by 2025. Restaurants recently topped the list of Oklahoma industries that had seen the most job growth in the last five years.

9 years

Since 2012, Oklahoma has seen job growth in the Leisure Services sector. It is projected to be 10 straight years of growth in 2020.

Learn from Experienced Instructors

Jason Marsh

Culinary Arts Instructor

Chef Jason Marsh is an evening Culinary Arts instructor at the Rockwell Campus. He joined the Francis Tuttle family from Oklahoma Institute of Technology in Okmulgee where he was a Chef Instructor. Previously, he worked for Inverness Village/Aramark as an Executive Chef in Tulsa. Chef Jason earned his Associate’s Degree in Culinary Arts from the Oklahoma Institute of Technology in Okmulgee.

Ginger Lugo

Culinary Arts Instructor

Chef Ginger Lugo is a Culinary Arts instructor at the Rockwell Campus. She joined Francis Tuttle from the Culinary Arts Institute at Platt College, where she was a Pastry Arts Instructor. Chef Ginger also owned her own restaurant, the Sweet Pea, in Guthrie, Okla. She obtained her Associate’s Degree in Culinary Arts and Business Management from OSU-Okmulgee, and she also received her Bachelor’s Degree in Biblical Studies and a Master’s in Christian Counseling from American Christian College and Seminary.

William (Bill) Leib

Culinary Arts Instructor

Chef Leib was born and raised in Mechanicsburg, PA. He started pursuing his passion for this business at a young age, taking cooking classes when he was 12. During his high school years he worked for “Pleasures of the Palate Catering,” the largest catering business in the state of Pennsylvania. He graduated from Johnson & Wales University in 2002 with his A.S. and 2017 with his B.S. and trained at Hotel Hershey a 5-diamond resort, while in school. Then, Chef Leib started his own catering business serving the central

Anna Banda

Culinary Arts Instructor

Chef Anna Banda is a Culinary Arts instructor at the Rockwell Campus. She joined the Francis Tuttle family from the Department of Central Services where she worked as an Executive Chef in the Oklahoma Governor’s Mansion. She was also an Executive Chef for James Winters Concert Catering. Chef Anna obtained her Associate in Applied Science Degree from OSU-Okmulgee, and she obtained her Bachelor of Arts in Political Science from the University of Central Oklahoma.

Skip Ailstock

Culinary Arts Instructor

Chef Skip started his career in a popular seafood restaurant in Virginia Beach, VA in 1970 at the age of 12. He started as a dishwasher and then moved to prep and has never looked back. He has an AOS in Culinary Arts, a BS in Restaurant Management and a MS in Educational Computing and Technology Leadership all obtain from and while working for Johnson and Wales University. He has Been teaching Culinary Arts for 25 years. Chef Skips Hobbies include Growing Figs, Pasta and Bee Keeping, Making soap and fermentation (Vegetables and Kombucha)

Gene Leiterman

Culinary Arts Program Director

Chef Gene Leiterman is a certified pastry chef, chocolatier and culinary educator with over 20 years in the industry. He graduated from the University of Oklahoma with a Bachelor of Science before making culinary a full time career. He has been a working chef and business owner and has provided culinary leadership for OSUIT as the Dean of the School of Culinary Arts in Okmulgee, OK, Director of Culinary Operations at Exposerve Management Corporation in Tulsa, OK and most recently served as the Chief Operating Officer for Glacier Confections in Tulsa, OK. He has provided training to the ACF "Adopt a Ship Program" for United States Navy culinarians and competed in culinary competitions both locally and nationally. Gene's hobbies are spending time with family and building a small sustainable farm on his property.

Jeff Waddle

Culinary Arts Instructor

Chef Jeff Waddle started his cooking career at the Westin Hotel Downtown Oklahoma City apprenticing under Chef Rob Ferris from 2000 to 2005 working his way up to Executive Sous Chef. He then became a Culinary Arts Instructor at the Culinary Institute of Platt College from 2005 to 2007. He went back into the industry as the Executive Chef at OU Medicine from 2007 to 2010 and then the Director of Dining at Copperlake Estates and Touchmark at Coffee Creek from 2010 to 2018. His last position was Executive Chef at the Renaissance Hotel and Cox Convention Center in Downtown Oklahoma City before becoming a Culinary Arts Instructor here at Francis Tuttle Technology Center.