Lane Community College (Culinary Arts and Food Service Management)

Purpose To transform student passion for food and cooking
into careers as future chefs, restaurant owners, food and
beverage managers, and more. The program is accredited by
the American Culinary Federation and focuses on classical
culinary principles and techniques. Coursework is sequenced
in building blocks of knowledge and skills with an emphasis
on learning by doing.
Learning Outcomes The graduate of the two-year AAS will:
• develop a broad range of culinary and dining room service skills.
• operate equipment including cooktops, food processors, ovens
(baking, convection, and conventional), dough mixers, meat
slicers, espresso machines, cash register, and a variety of
kitchen tools.
• develop supervisory and human relations skills.
• understand the fundamentals of financial analysis, purchasing
and receiving, menu planning and costing, and food and
beverage controls.
• access library, computer and communications services and
obtain information and data from regional, national and
international networks.
• perform mathematical functions related to food service
operations.

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Culinary Arts and Food Service Management Cooking School Location

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