Mar 30, 2023  
2021-2022 Lane Community College Catalog 
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

Commercial Cooking, 1-yr Certificate

Program Suspended

For students currently enrolled in the program, please contact Academic Advising at for information about completing the program in a timely manner.

Note: A new Culinary and Baking Certificate is currently in development for Fall 2022. For more information, please connect with


Length: 45 credits

Program Contacts

Estimated Cost: $9,677.00

  • Resident Tuition: $5,670.00*
  • Technology Fees: $495.00
  • General Student Fees $402.00**
  • Online Course Fee:  (if applicable)
  • Books / Course Materials: $235.00
  • Program Specific Fees: $836.00 (culinary course fees )
  • Other Cost / Expenses: $430.00*** (knife, baker kit, uniform & shoes)
  • Differential Fees: $ 1,609.00****

Costs provided are estimates only. Learn more and view current tuition and fee information at

Resident tuition is based on all program requirements (general education, core, directed electives).

**General Student fees are paid once each term, depending on whether you are taking classes on Main Campus, or at one of the outreach centers or by distance learning. 

*** Any special info about program costs or expenses.

**** This is the total of all the differential fees attached to the courses in this program.

**** Any special info about computer needs or specifications.

Term-by Term Course Plan

Program Learning Outcomes

Prepare commercial cooks with practical skills and safe food preparation technical knowledge to enable successful entry and potentially accelerated upward mobility in a wide range of kitchens and food production facilities.

Students who complete this program will be able to:
PLO 1 - Safely and effectively operate current standard commercial cooking equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers, meat slicers, and a variety of kitchen hand tools
PLO 2 - Apply fundamental theory, culinary skills and techniques, and time management principles to prepare industry standard food products
PLO 3 - Consistently employ sanitation concepts including high standards of personal hygiene, appropriate cleaning and sanitizing of equipment, and correct processing and storage of potentially hazardous foods according to the HACCP concept
PLO 4 - Perform basic math functions, measure and scale ingredients and portions, and convert recipes to higher and lower yields
PLO 5 - Evaluate and adjust recipes and menus using dietary guidelines and recommendations, food guides, and food labels
PLO 6 - Plan an appropriate restaurant menu that incorporates the key elements of purchasing, receiving, costing, and food and beverage controls

Admission Information

  • Selective-entry admission; there is a separate program application located at
  • There are non-refundable program fees to cover tools and uniforms. There is a uniform fitting around four weeks prior to classes commencing.
  • Must obtain Oregon Health Authority Food Handlers Certification before being accepted into the program.
  • Show readiness for MTH 025C  or higher and WR 097  or higher.

Program Requirements

General Education

General Education courses must be completed with a grade of C- or better, or Pass; and may be completed prior to program entry or during any program term.

Program Core Courses

Program Core courses must be completed with a grade of C- or better. P/NP is not accepted.

Cooperative Education

Cooperative Education courses must be completed with a grade of C- or better. P/NP is not accepted. Complete 2 credits of Cooperative Education.