Culinary Arts - Two-Year Certificate of Completion (CC2)

Description

The Culinary Arts Two-Year Certificate of Completion is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry.

This program is accredited by the American Culinary Federation

Program Learning Outcomes

Upon successful completion of the program, students will be able to:

  1. Describe and demonstrate the process of classical and contemporary cooking techniques.
  2. Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
  3. Demonstrate the use of culinary industry-specific equipment.
  4. Apply food and beverage management, leadership, customer service, and interpersonal skills.
  5. Identify and apply food safety and sanitation practices.
  6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
  7. Demonstrate the use of culinary industry-specific communication.

ENTRANCE REQUIREMENTS

Academic Entrance Requirements

  • Completion of or concurrent enrollment in WR 121 Academic Composition or BA 214 Business Communications
  • Completion of MTH 015 Basic Mathematics or minimum placement Math Level 7

ADDITIONAL PROGRAM COSTS (BEYOND STANDARD TUITION/FEES AND TEXTBOOKS)

Material Costs

  • Oregon Liquor Control Commission service permit: $28.65
  • Knives, uniforms, and additional supplies: approximately $1,500

Enrollment Fees

  • Specified courses: $185 per credit fee for lab and consumable materials (see the Program Requirements tab for courses with these fees indicated with: courses1)

Course Requirements

Course Title Credits
Core Requirements
BAK 101Introduction to Baking & Pastry 14
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
CUL 110Culinary Foundations I 14
CUL 140Culinary Foundations II 14
CUL 170Culinary Foundations III 14
CUL 180Modern Garde Manger 14
CUL 200Comprehensive Kitchen Operations for the Restaurant Industry5
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking 14
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 190Dining Room Operations5
WR 121Academic Composition3-4
or BA 214 Business Communications
Total Credits50-51

Performance Standards

  • Academic Requirements:
    • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.
    • All courses in the program must be completed with a grade of C or higher.
  • Additional Requirements:
    • None

Sample Plan

Sample Plan Grid
First TermCredits
CUL 104Applied Math for Culinary Arts4
CUL 110Culinary Foundations I4
CUL 102Food Safety and Sanitation2
WR 121
Academic Composition
Business Communications
3-4
 Credits13-14
Second Term
CUL 140Culinary Foundations II4
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
 Credits11
Third Term
CUL 170Culinary Foundations III4
CUL 180Modern Garde Manger4
HM 190Dining Room Operations5
 Credits13
Fourth Term
BAK 101Introduction to Baking & Pastry4
CUL 200Comprehensive Kitchen Operations for the Restaurant Industry5
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking4
 Credits13
 Total Credits50-51

Outside of
expected

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