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.
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: