The Associate of Applied Science degree in Culinary Arts is an extensive hands-on and theory-based program that prepares the student for a career as a Professional Chef. In the two-year program, students gain skill in virtually all aspects of food preparation, including pantry, bakery, garde manger, grill, sandwich making, ala carte, quantity food productions, soups, sauces, and meat preparation.
Students should note that this is a complete and comprehensive program based on classical French and European cuisine also offering a much broader grounding such as Asian, vegetarian and the contemporary blending of ethnic cuisines that are so popular today.
All aspects of Culinary Arts are covered, including meats, fish and poultry. Handling and tasting these products is an integral part of many of our courses. To learn more, please make an appointment with the program coordinator prior to registering.
The Associate of Science with an emphasis in Nutrition and Foodservice Systems degree is offered in cooperation with Oregon State University and is tailored for the individual seeking a baccalaureate degree in Nutrition and Foodservice Systems with a strong Culinary Arts component. Through a unique articulation agreement students may transition seamlessly to OSU to complete the final two years of a baccalaureate program. A thorough introduction to Culinary Arts, coupled with a strong business core, prepares students for a variety of careers in the hospitality/restaurant industry that focus on serving healthy menu options and using local ingredients.
Cost: In addition to regular college costs, students spend about $500 to purchase uniforms, knives, shoes, books and other equipment. Students should wait until after the first day of class to purchase these items.