Oct 17, 2021  
2020-2021 Lane Community College Catalog 
    
2020-2021 Lane Community College Catalog [ARCHIVED CATALOG]

Commercial Cooking, 1-yr Certificate


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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: culinaryhospprograms@lanecc.edu
  • 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

Program Contacts

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.

Learning Outcomes


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.

Program Requirements


General Education


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


Cooperative Education must be completed with a letter grade of C- or better. P/NP is not accepted. Complete 3 credits of Cooperative Education.

Notes


  • This program follows Certificate of Completion Requirements  unless otherwise specified.
  • 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 Koenig (koenigm@lanecc.edu), 541.463.5818, Bldng 11/244.
  • This certificate is a fall term start only.

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