Culinary Arts, Nutrition and Food Systems

Culinary Arts is a comprehensive two-year program based on classical French, European, and Modern cuisines. As a student in this program, you’ll grow skilled at working with standard kitchen equipment and tools, while gaining experience in all aspects of food preparation — including Pantry, Bakery, Garde Manger, À la Carte, Quantity Hot Food Production, Soups, Sauces, Butchery & Charcuterie, Event Planning, and more.

Culinary students
Culinary students
Culinary student in the kitchen
Culinary student in the kitchen
Student holding a sandwich
Grilled beef sandwich

Kitchen, Classroom & Restaurant

The Main Kitchen is our lab. It has a bakery, quantity kitchen, pantry kitchen, hearth-fired oven, and a butchering and charcuterie station. We supply food to several restaurants here on campus, so as a culinary arts student, you’ll feed hundreds of customers every day as part of your curriculum.

One of those restaurants is the Santiam: a full-service, student-run, à la carte restaurant designed to train dinner house cooks, waitstaff, and restaurant managers under realistic conditions. 

Finally, our state-of-the-art Culinary Classroom and Demonstration Kitchen hosts culinary arts classes and evening cooking classes for the community. This room has several cameras and three large flat-screen televisions, so students and instructors can interact during lectures and demonstrations.

Watch the video below for a 360-degree view into LBCC’s Cullinary Arts program: 

 

Department Faculty

Audrey Anderson Wales photo
Audrey Anderson Wales
Sarah Booth photo
Sarah Booth
Josh Green photo
Josh Green
Stacy Lebar photo
Stacy Lebar
Gretchen Manning photo
Gretchen Manning
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