Commercial Cooking, 1-yr Certificate

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This program is fully contained in the Culinary Arts and Food Service Management, AAS  degree

Total Program Credits: 47-48

Estimated Program Length: One year

• Commercial Cooking Term-by-Term 2019-20  

Offered by Culinary Arts & Hotel/Restaurant/Tourism Management , 541.463.3518

Certificate of Completion Requirements  

Program Coordinator Wendy Milbrat, milbrat@lanecc.edu or email CulinaryHospPrograms@lanecc.edu

Dean Christopher Rehn

Purpose This one-year certificate of completion in commercial cooking provides the basics that allow students to become competent in performing essential and primary tasks in commercial kitchen/restaurant operations. It is the first year of the two year AAS degree and allows student to progress to the higher degree if decided to pursue at a later time.

Learning Outcomes

• Develop a broad range of culinary skills.
• Operate equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers, meat slicers, and a variety of kitchen tools.
• Gain basic understanding of culinary theory, cooking techniques and fundamentals, and practical
• Application of safety and sanitation concepts.
• Develop culinary understanding and skills through meat fabrication.
• Develop fundamental baking and pastry knowledge and skills.
• Gain a broad understanding of the culinary arts and hotel/restaurant/tourism management industry and the various segments that comprise the industry.
• Understand the fundamentals of purchasing and receiving, menu planning and costing, and food and beverage controls.
• Gain understanding of nutrient functions, food sources and guidelines.

Admission Information A separate application to the program is required. Admission information is available from the Culinary Arts and Hotel/Restaurant/Tourism Management office, Building 19, Room 204 or online at lanecc.edu/CAHRTM

Advising Contact Lori Areford and Josh Baker at CulinaryHospPrograms@lanecc.edu

Cooperative Education (Co-op) Students earn credit for on-the-job work experience related to educational and career goals. Through Co-op, students can develop and practice skills, expand career knowledge, and make contacts for future job openings. For more information contact Joe McCully, Cooperative Education Coordinator, Bldg.19, Rm. 210, 541.463.3516, mccullyj@lanecc.edu

Job Openings and Wages Projected through 2022

Career Pathways Roadmap

Cooks, institution and cafeteria
Lane County openings - 98 annually
Oregon openings - 906

Cooks, restaurant
Lane County openings - 278 annually
Oregon openings - 3,857

Cooks, short order
Lane County openings - NA
Oregon openings - 155

Cooks, fast food
Lane County openings - NA
Oregon openings - 1,369

Cooks, institution and cafeteria
Lane County average hourly - $13.81 , average annual $28,724
Oregon average hourly - $15.34 , average annual - $31,907

Cooks, restaurant
Lane County average hourly - $13.79, average annual $28,681
Oregon average hourly $13.87 , annual average annual - $28,833

Cooks, short order
Lane County average hourly - $12.19 , average annual -$25,359
Oregon average hourly $12.17 , average annual - $25,319

Cooks, fast food
Lane County average hourly - $12.16 , average annual -$25,290
Oregon average hourly $12.16 , average annual -$25,290 

Estimated Program Cos

*This is the total of all the differential fees attached to the courses in this program. These fees and other course fees may change during the year. See the online credit class schedule for fees assigned to courses.

Program Notes

• A Lane County Food Handlers card is required for entry into the program.
• Students must complete college placement tests showing readiness for MTH 025  / MTH 025C  or higher and WR 097  or higher to be accepted into the program. Students who do not meet reading and/or math requirements may apply to PASS Lane Summer programming for alternative admission process. PASS Lane contact is Marcia Koening (koeningm@lanecc.edu) 541.463.5818, Bldng 11/244.
• MS PowerPoint and Excel are used extensively. It is recommended that students have these skills prior to beginning the program, or take courses to gain skills during their first year. See your academic advisor for help determining which courses you need and how to add them to your schedule.
• This certificate is a fall term start only.
• Prerequisites are required for some courses. See Courses .
• Students meet the mathematics requirement with any class MTH 025  or higher, but it is strongly recommended to take MTH 025C . If math is taken in the self-paced format through the Math Resource Center then all credits must be completed to meet the math requirement.