Jan 23, 2022
Length: 45 credits
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 lanecc.edu/esfs/credit-tuition.
* 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
- Selective-entry admission; there is a separate program application located at lanecc.edu/culinary.
- 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.
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 courses must be completed with a grade of C- or better. P/NP is not accepted. Complete 2 credits of Cooperative Education.