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.

Entry Requirements

For application and fee information, contact OCCI Admissions at 541-888-7195.

Gainful Employment Disclosure

Southwestern is required by federal regulations to disclose information related to the College's educational programs that lead to gainful employment in a recognized occupation. This information is intended to provide students the opportunity to measure employment outcomes associated with certificate programs.

Gainful employment information for the Certificate of Completion Culinary Arts can be found online.

Graduation Requirements

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 Culinary Arts 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 Guide

Plan of Study Grid
First Year
FallCredits
CRT2000 Introduction Professional Cooking 5
CRT2001 Basic Food Preparation 6
CRT2002 Intro Food and Beverage Industry 1
CRT2015 Sanitation and Safety for Managers 3
 Credits15
Winter
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
 Credits17
Spring
CRT2012 A La Carte I 6
CRT2013 A La Carte II 6
CRT2017 Restaurant Management Supervision 3
CRT2018 Culinary Arts Career Planning 1
 Credits16
Second Year
Summer
CRT2004 Introduction Vineyards and Beverage 2
CRT2006 Restaurant Layout and Design 2
CRT2038 Applied Visual Principles 1
CRT2060 Garde Manger 8
 Credits13
Fall
CRT280C2 CWE: Culinary Arts 12
 Credits12
 Total Credits73

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.