Dec 01, 2021  
2021-2022 Lane Community College Catalog 
2021-2022 Lane Community College Catalog

Commercial Cooking: Food Production/Prep Cook, CPC

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Length: 15 credits

Program Contacts

Estimated Cost: $3,587.00

  • Resident Tuition: $1,890.00*
  • Technology Fees: $165.00
  • General Student Fees: $134.00**
  • Online Course Fee:  (if applicable)
  • Books / Course Materials: $235.00
  • Program Specific Fees: $310.00 (culinary course fees)
  • Other Cost / Expenses: $430.00*** (knife, baker kit, uniform & shoes)
  • Differential Fees: $423.00****

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.

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 - Define and employ the basic terms and key concepts used in the preparation of volume foods

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

Program Core Courses (15 credits)

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


  • This program follows Career Pathway Certificate of Completion Requirements  unless otherwise specified.
  • This program is fully contained in the Commercial Cooking, 1-yr Certificate  degree.
  • Successful students will receive the National Restaurant Association ServSafe Food Protection Manager Certification administered by Lane faculty.
  • Students may choose to continue to attend Culinary arts classes to further develop their employable skill set or decide to enter the Baking & Pastry or Hotel/Tourism fields, which have some overlapping courses currently with Lane.
  • This Career Pathways Certificate offers multiple entry points for a career path in the largest employment sector in Oregon combined with the ability for shorter job specific training.
  • The graduate should be well positioned for joining the workforce with upward mobility, being exposed to the industry holistically and the values of lifelong learning.

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