Culinary Arts, Certificate of Completion
The Certificate of Completion Culinary Arts program prepares students for the culinary world by offering chef training (basic and advanced) as well as restaurant management skills without the 17 academic credits. After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in garde manger and a la carte cooking. The graduate will have the necessary training to work in a variety of entry-level cooking positions such as prep cook and line cook.
For application and fee information, contact OCCI Admissions at 541-888-7195.
Students must complete a minimum of 73 credit hours with a cumulative Grade Point Average (GPA) of 2.0 or better. All courses in the program must be completed with a grade of ‘C’ or better. One course must be completed at Southwestern before the Certificate of Completion is awarded.
Complete the graduation application process one term prior to the term of completion (e.g., spring term graduates must apply during winter term).
Program Student Learning Outcomes
Upon successful completion of this program the student will be able to:
- Demonstrate understanding of safe and effective kitchen equipment use and maintenance.
- Demonstrate expert-level operation of professional kitchen tools and equipment.
- Demonstrate knife skills, knife sharpening techniques, handling a steel, and cutting techniques.
- Understand the basic principles for using seasoning and flavoring to create good tasting food.
- Obtain ServSafe Certification.
- Demonstrate food preparation for the following cooking methods - saute, broil, grill, braise, deep and stir fry, and poach.
- Become familiar with regional and international cuisine. Develop an appreciation for native products, herbs, and foods.
- Understand the basic principles of emulsification and all aspects of the elements of cold food pantry.
- Describe and apply the principles of nutrition to maximize nutrient retention in food preparation.
|CRT2000||Introduction Professional Cooking||5|
|CRT2001||Basic Food Preparation||6|
|CRT2002||Intro Food and Beverage Industry||1|
|CRT2015||Sanitation and Safety for Managers||3|
|CRT2003||Baking and Pastry for Culinary Arts||6|
|CRT2005||Menu Planning and Design||1|
|CRT2007||Inventory Control and Purchasing||1|
|CRT2016||Culinary Nutrition 1||3|
|CRT2050||Regional and International Cuisine||6|
|CRT2012||A La Carte I||6|
|CRT2013||A La Carte II||6|
|CRT2017||Restaurant Management Supervision||3|
|CRT2018||Culinary Arts Career Planning||1|
|CRT2004||Introduction Vineyards and Beverage||2|
|CRT2006||Restaurant Layout and Design||2|
|CRT2038||Applied Visual Principles||1|
|CRT280C2||CWE: Culinary Arts||12|