Culinary Arts and Food Service Management, AAS

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This is the parent program for Commercial Cooking, 1-yr Certificate  

Total Program Credits: 105-108

Estimated Program Length: Two years

• Culinary Arts Term-by-Term 2019-20  

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

Associate of Applied Science (AAS) Requirements  

Program Coordinator Wendy Milbrat, 541.463.3518, milbratw@lanecc.eduor email: CulinaryHospPrograms@lanecc.edu

Dean Christopher Rehn

Purpose To enable the transformation of students' passion for food and cooking into careers as future professional culinarians, restaurant owners, food and beverage managers, pastry cooks, dietary managers and other careers in food services. Focusing on classical culinary principles and techniques, the program's coursework is sequenced in building blocks of knowledge and skills competencies with an emphasis on learning by doing.

Learning Outcomes The student who successfully completes all Culinary Arts and Food Service Management requirements will:

• Develop a broad range of culinary and dining room service skills.
• Operate equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers, meat slicers, espresso machines, cash register, point of sales (POS) systems and a variety of kitchen tools.
• Develop supervisory and human relations skills.
• Understand the fundamentals of financial analysis, purchasing and receiving, menu planning and costing, and food and beverage controls.
• Access library, computer and communications services and obtain information and data from regional, national and international networks.
• Develop fundamental baking and pastry knowledge and skills.
• Perform mathematical functions related to food service operations.
• Successfully plan and prepare large culinary events in the Center for Meeting and Learning.

Accreditation Culinary Arts, accredited by the American Culinary Federation Foundation Accrediting Commission, a specialized accrediting commission recognized by the Council for Higher Education Accreditation. A student graduating from the program will be eligible to receive national certification status as a Certified Culinarian (CC).

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 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

Chefs and Head Cooks
Lane County openings - 14 annually
Statewide openings - 185 annually

Food Service Managers
Lane County openings - 45 annually
Statewide openings - 539 annually

Production Bakers
Lane County openings - 47 annually
Statewide openings - 474 annually

Restaurant Cooks
Lane County openings - 278 annually
Statewide openings - 3,857 annually

Supervisors and Managers of Food Preparation and Serving Workers
Lane County openings - 163 annually
Statewide openings - 1,966 annually

Chefs and Head Cooks
Lane County average hourly - $21.25, average annual $44,198
Oregon average hourly $22.88 , annual average annual - $47,581

Food Service Managers
Lane County average hourly - $23.22 , average annual $48,303
Oregon average hourly - $24.90 , average annual - $51,806

Production Bakers
Lane County average hourly - $14.17 , average annual -$29,456
Oregon average hourly $14.78 , average annual - $30,736

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

Supervisors and Managers of Food Preparation and Serving Workers
Lane County average hourly - $15.66 , average annual - $32,555
Oregon average hourly $16.34 , average annual - $34,007

Estimated Program Cost 

*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.
• Fall term entry is highly recommended in order to begin the Cooking Theories sequence. Winter and Spring term entries will have limited offerings.
• 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.
• CA 163 , CA 175 , CA 200 , HRTM 105 , & HRTM 106  must be completed with a letter grade of C- or better (P/NP is not accepted); and MTH 025  /MTH 025C  must be completed with a grade of C- or better or Pass to be considered for 2nd year status.
• Students interested in transferring to a four-year institution should meet with their academic advisor.