HELP 2019-2020 Lane Community College Catalog Culinary Arts & Hotel/Restaurant/Tourism Management Print-Friendly Page     Add to Portfolio

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Offers certificates and degrees in Culinary Arts and Hotel/Restaurant/Tourism Management (HRTM). Learn more about Culinary and HRTM.

Programs

• Culinary Arts and Food Service Management, AAS
• Dual-Degree Option for Culinary Arts Students/Graduates
• Hotel/Restaurant/Tourism Management, AAS

• Commercial Baking and Pastry, 1-yr Certificate
• Commercial Cooking, 1-yr Certificate

• Meeting, Convention, and Special Events Manager, CPC

• Baking and Pastry, Certificate of Completion

Courses

• CA 280 - Co-op Ed: Culinary Arts
• HRTM 280 - Co-op Ed: Hospitality Management

• CA 110 - Culinary Adventuring: Local Guest Chef Series
• CA 121 - Composition of Cake
• CA 122 - Artisan Breads
• CA 123 - International Baking and Pastry
• CA 124 - Seasonal Baking and Pastry 1
• CA 125 - Seasonal Baking and Pastry 2
• CA 130 - Culinary Adventuring: Oregon Wine Country
• CA 159 - Kitchen Fundamentals
• CA 160 - Introduction to Cooking Theories 1
• CA 162 - Introduction to Cooking Theories 2
• CA 163 - Introduction to Cooking Theories 3
• CA 163A - Beginning Baking and Pastry
• CA 163B - Intermediate Baking and Pastry
• CA 163C - Advanced Baking and Pastry
• CA 175 - Foodservice Sanitation and Safety
• CA 176 - Concepts of Flavor
• CA 200 - Menu Management
• CA 292 - Advanced Cooking Theories 1
• CA 293 - Advanced Cooking Theories 2
• CA 294 - Advanced Cooking Theories 3

• HRTM 100 - Introduction to Culinary and Hospitality
• HRTM 104 - Introduction to Travel and Tourism
• HRTM 105 - Restaurant Operations
• HRTM 106 - Introduction to Hospitality Management
• HRTM 109 - Principles of Meetings and Convention Management
• HRTM 110 - Hospitality Sales and Marketing
• HRTM 140 - Hospitality Law and Security
• HRTM 205 - Managing the Restaurant Operation
• HRTM 209 - Advanced Principles of Meeting, Convention, and Special Event Management
• HRTM 220 - Sustainability in the Hospitality Industry
• HRTM 225 - Banquet Operations
• HRTM 226 - Banquet Operations 1
• HRTM 227 - Banquet Operations 2
• HRTM 228 - Banquet Operations 3
• HRTM 230 - Hotel Operations 1
• HRTM 231 - Hotel Operations 2
• HRTM 260 - Hospitality Human Resources and Supervision
• HRTM 265 - Hospitality Financials 1
• HRTM 275 - Hospitality Financials 2
• HRTM 286 - Bar and Beverage Management
• HRTM 290 - Hospitality Leadership
• HRTM 292 - Dining Room and Kitchen Lab

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