Central oregon community college culinary arts program

Emphasis is placed on culinary skills as well as soft skills such as professionalism, how to thrive in the industry, teamwork, communication, and critical thinking. Basic and artisan breads, pies, cake baking and decorating, mousses and platted desserts will be covered.

There will be major emphases placed on knowing the equipment used, weights and measures and how to convert them, being able to read a recipe, sanitation, and kitchen safety.

This challenging program teaches skills in menu planning, food preparation, baking, and sanitation and safety. Students learn not only where their food comes from, but nutritional value behind the foods we eat. Lane has state-of-the-art kitchen laboratories and top notch faculty and staff who provide students with a positive learning environment. Graduates are prepared to work as a chef, head cook, restaurant cook, or production baker.

Southwestern Oregon Community College is one of the best culinary programs in the state and on the West Coast. Students have access to a 17, square foot state-of-the-art culinary facility with three kitchen labs, classrooms, and a banquet hall. Students in the associate degree program receive a year of professional education followed by a three-month externship opportunity to get out into the field and use their culinary training.

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