Culinary and Baking: Commercial Cooking, CPC

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.

22 credits

Program Contacts

• Program Coordinator: Ryan Josef-Maier, [e-mail], 541-463-3507
• Academic Advising: Contact [e-mail] or the Career Pathways Department in Building 4 Room 210 (main campus), or 541.463.4701

Cost

Estimated Cost: $ 5,158

• 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: 1,200 (culinary course fees)
• Other Cost / Expenses: $ 200 (Uniforms + Shoes)

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

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.
• 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

CA 160	Introduction to Cooking Theories 1	7
CA 162	Introduction to Cooking Theories 2	7
CA 294	Advanced Cooking Theories 3	8

Notes

• This program is fully contained in the Culinary and Baking, 1-yr Certificate.
• A Lane County Food Handlers card is required for entry into the program.
• This certificate is a fall term start only.
• A multi-week orientation is required to participate in this program. The orientation begins after Labor Day.
• Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.