Culinary Arts

Culinary Arts

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  • Why Choose Culinary Arts
  • Careers
  • The Main Kitchen
  • Culinary Classroom

  • Why Should You Go into Culinary Arts?

    Culinary Arts is an extensive hands-on, theory-based program that prepares the student for a career as a professional chef. Students gain skill in virtually all aspects of food preparation including but not limited to: Pantry, Bakery, Garde Manger, Ala Carte, Quantity Hot Food Production, Soups, Sauces, Butchery & Charcuterie, and Event Planning.

    Culinary Arts is a complete, comprehensive two-year program based on classical French, European, and Modern cuisine. Students become skilled at working with virtually all types of standard kitchen equipment and tools. The culinary arts program provides service for several restaurants on campus including an ala carte modern-style bistro restaurant. By working in this excellent learning environment, students learn to care for and maintain a full-service kitchen.

    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.

  • Career Information

    All career information and statistics listed below are based off of the State of Oregon. For more information go to our Career Coach page.


    Median Earnings: Annual Openings:
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    Median Earnings: Annual Openings:
    Median Earnings: Annual Openings:

  • The Main Kitchen

    The main kitchen is our lab, and is where students spend the majority of their time. We are a working commercial kitchen supplying food to several restaurants here on campus. The culinary arts students feed hundreds of customers every day as part of their curriculum. The main kitchen includes the Bakery, Quantity kitchen, Pantry kitchen, Santiam ala carte line, hearth fired oven, and a butchering/charcuterie station.

  • Culinary Classroom

    The culinary classroom and demonstration kitchen is a state of the art facility. The room has several cameras and three large flat screen televisions allowing the student and instructor to interact during lectures and demonstrations. The classroom is used for Culinary Arts classes and evening Community Ed cooking classes.

The Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201, is operated by students in the Culinary Arts Program. First-year students train as wait staff while second-year students prepare you the best meal in the confines of a college campus.

This full service a la carte restaurant was developed to train dinner house cooks, wait staff, and restaurant managers under realistic conditions. Espresso, coffee and pastries are available between 9:30 a.m to 11:00 a.m., and lunch seating is from 11 a.m. to 12:15 p.m. Monday through Thursday during school term. The menu changes daily and gives student chefs a chance to show their creativity through daily specials.

  • Reservations are recommended but not required. Please call (541) 917-4392 to make a reservation.
  • We are always willing to accommodate special request as it pertains to food with 24 hours or more advance notice.
  • 10% off for current students and Senior Citizens (60 and over)
  • No separate checks for parties of seven or more

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Faculty

Todd Ketterman is the Department Chair and Faculty for the Culinary Arts Program. He started his culinary experience in 1991 at Western Culinary School in Portland, Oregon, and has attended several continual education classes at the Culinary Institute of America. Todd's career has taken him all over the west coast working primarily at country clubs. He has worked at Skamania Lodge in the Columbia Gorge and also Brasserie Montmarte, a busy downtown Portland restaurant.
Todd Ketterman
Coming Soon
Gretchen Manning
Sarah Booth is an Instructional Assistant in the Culinary Arts Program, teaching first year culinary students in the pantry kitchen to create delicious food. Sarah's love of food and cooking developed naturally from her love of plants and farming. She believes that food is the solution to most of our problems; food prepared well with good ingredients from healthy sources can improve the well-being of those who grow and produce it, those who prepare it, and those who eat it.
Sarah Booth
Audrey Anderson is an Instructional Assistant and Community Education Instructor for LBCC who works with students and individuals to educate and expand their culinary knowledge and build their own unique styles of cooking. Audrey believes in forging meaningful relationships with ingredients, local farms, and the community. She has a specific love for the Pacific Northwest and likes to emphasize the nature of food in its beautiful simplicity and complexity.
Audrey Wales
Andrew Wadlow is the Catering Chef for campus. He graduated from the program in 2005 and has worked in several food service venues including educational food service, health care dining, and fine dining. Andrew enjoys working in the LBCC Culinary Arts Department because of its hands on, fundamental approach to teaching. Andrew had been a part of our team since 2012.
Andrew Wadlow
Joshua Green is Faculty in the Culinary Arts Department. He graduated from Western Culinary Institute in 2006 and has worked in several food service venues including higher education food service, resort dining, and hotel dining (where he gained much of his experience in banquets, fine dining and casual dining). Joshua is very passionate about supporting local artisans, farmers, and ranchers.
Joshua Green
Stacy Lebar joined the staff in 2016. For years, Stacy has enjoyed developing her expertise at combining the creativity and artistry of cooking with the fundamentals of French cuisine. She's spent most of her life satiating hungry crowds, whether at home with her extensive family, in corporate food service and restaurant venues, or while catering special events. Her flair for creating tasty and unique flavor profiles, along with her penchant for fresh and local ingredients, are what people love.
Stacy Lebar