Culinary Arts: 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: Michael Landsberg; [e-mail]
  Career Pathways Coach for Culinary: Monica García Salgado; [e-mail]
  This program is connected to Career Pathways Coaching. Contact your coach at [e-mail]

Cost

Estimated Cost: $ 6,248

• Resident Tuition: $ 3,190
• Technology Fees: $ 308
• General Student Fees: $ 450
• Online Course Fee:
• Books / Course Materials: $ 350 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
• Program Specific Fees: 1,500 (culinary course fees)
• Other Cost / Expenses: $ 450 (Knife Kit, Uniforms + 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 - 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; please read and complete the separate 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

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

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

• To view all important info for all programs (grading, total credits, honors, etc.), visit the Programs of Study page.
• This program is fully contained in the Culinary Arts, 1-yr Certificate.
• Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.