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Culinary Arts, 1-yr Certificate

The Culinary Arts one-year certificate program provides the education, skills and experience needed to secure an entry to mid-level position in the culinary industry. It also provides a breadth of knowledge that will help graduates advance in their careers and open a wide variety of opportunities over time. The program offers a customized path through directed electives, for a focus in restaurants, management, nutrition, or teaching.

45 credits

Program Contacts:

Cost

Estimated Cost: $ 10,475

  • Resident Tuition: $ 6,525
  • Technology Fees: $ 630
  • General Student Fees: $ 434
  • Online Course Fee: $ 70
  • Books / Course Materials: $ 700 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
  • Program Specific Fees: $ 1,650 (culinary course fees)
  • Other Cost / Expenses: $ 450 (Knife Kit, uniform & shoes)

Costs provided are estimates only, and may differ depending on course type and/or modality. Learn more and view current tuition and fee information.

Program Learning Outcomes

Students who complete this program will be able to:
PLO 1 - Independently produce a wide range of food items employing current technologies and traditional cooking methods
PLO 2 - Apply fundamental theory, culinary skills and techniques, and time management principles to prepare industry-standard food products
PLO 3 - Safely and effectively operate current standard commercial bakery and cooking equipment including cooktops, food processors, ovens (baking, convection, and conventional), dough mixers, and a variety of kitchen hand tools
PLO 4 - 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

Admission Information

  • First qualified, first admitted entry; please read and complete theseparate program application.
  • Students should apply even if classes are 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.

Program Requirements

All courses in this  program require default grading (completed with a letter grade of C- or better, or Pass).

General Education

WR 115Introduction to College Composition

4
Human Relations - choose one course from list

3-4
MTH 098Math Literacy

5
Or
MTH 025Basic Mathematics Applications

3

List of accepted Human Relations Courses
WR: see Footnote 1.
MTH: see Footnote 2.

Program Core Courses

CA 102Survey of Professional Baking

2
CA 160Introduction to Cooking Theories 1

7
CA 162Introduction to Cooking Theories 2

7
CA 294Advanced Cooking Theories 3

8
CA 280Co-op Ed: Culinary Arts

1-7

CA 280: complete a minimum of 3 credits

Electives

Choose courses from the following list to reach 45 total credits (about 7-9 credits of electives)

BA 206Management Fundamentals

4
BT 120MS WORD for Business

4
BT 123MS EXCEL for Business

4
CA 101Survey of Professional Cooking

2
CG 100College Success

1-3
CG 203Human Relations at Work

1-3
ECON 200Introduction to Economics

3
ED 100Introduction to Teaching

3
FN 110Personal Nutrition

3
FN 130Family Food and Nutrition

3
FN 190Sports Nutrition

2
FN 225Nutrition

4
HE 252First Aid

3
HORT 120Gardening and Sustainable Food Systems

4

Footnotes

1 - Any writing above WR 115 is also accepted

2 - Any math (MTH/STAT) above MTH 025 is also accepted

Notes

  • To view all important info for all programs (grading, total credits, honors, etc.), visit the Programs of Study page.
  • Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.