Feb 02, 2023  
2022-2023 Lane Community College Catalog 
    
2022-2023 Lane Community College Catalog

Culinary and Baking: Commercial Cooking, CPC


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Length: 22 credits

Program Contacts

Estimated Cost: $ 6,747

  • Resident Tuition: $ 2,915
  • Technology Fees: $ 286
  • General Student Fees $ 407
  • Online Course Fee:  (if applicable)
  • Books / Course Materials: $ 150 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
  • Program Specific Fees: 1,100 (culinary course fees)
  • Other Cost / Expenses: $ 200 (Uniforms + Shoes)
  • Differential Fees: $ 1,689

Costs provided are estimates only. Learn more and view current tuition and fee information at https://www.lanecc.edu/costs-admission/tuition-fees-and-payments/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.

Program Learning Outcomes


The purpose of this program is to 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 cooktops, 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 - Define and employ the basic terms and key concepts used in the preparation of volume foods

Admission Information


  • First qualified first admitted entry; There is a separate program application located at https://www.lanecc.edu/programs-academics/areas-study/culinary-hospitality-and-tourism/culinary-arts/culinary-and-baking-program-application
  • Students should apply even if full, as students will be added to a waitlist, or we may add additional sections as needed. 
  • The program includes a one-week-long required onboarding course in the week of September 12. Students will be automatically enrolled for this free course once they have been formally admitted into the program.
  • There are non-refundable program fees to cover tools and uniforms. There is a uniform fitting around four weeks prior to classes commencing.
  • This program has a Late Summer/Fall start.
  • Must obtain Oregon Health Authority Food Handlers Certification before being accepted into the program.
  • Students pursuing the one-year certificate generally choose to initially concentrate in either Culinary or Baking.

Program Requirements


Program Core Courses


Program Core courses must be completed with a grade of C- or better, or Pass.

Notes


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