May 07, 2021
This program will be suspended 1/1/21; will be replaced with new version starting Summer 2021
- This program is suspended as of 1/1/21 and no new students will be admitted after Fall Term 2020. Please contact the academic advisors for this program for information about this suspension and teachout: email@example.com
- For students interested in the new version of the Commercial Cooking program, contact academic advisors or the program coordinator to learn more.
Length: One year, 45 credits
Estimated Cost: $8,805
- Books/Materials - $500
- *Differential Fees - $1,220
- Program-Specific Fees - $918
- Uniforms - $330
- Resident Tuition and General Student Fees - $5,837
Tuition and fee estimates are based on the prior academic year's rates. Course tuition and fees may change during the year. Learn more and view updated tuition and fee information at www.lanecc.edu/esfs/credit-tuition. *This is the total of all the differential fees attached to the courses in this program.
The purpose of this program is to provide 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.
Students who complete this program will be able to:
- 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.
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 letter grade of C- or better. P/NP not accepted.
Cooperative Education must be completed with a letter grade of C- or better. P/NP is not accepted. Complete 3 credits of Cooperative Education.