Culinary Arts
www.linnbenton.edu/culinary-arts
Culinary Arts is an extensive hands-on, theory-based program that prepares students for a career as a professional chef. Students gain skills in many aspects of food preparation including pantry, bakery, garde manger, grill, ala carte, quantity hot food production, soups, sauces, and meat preparation.
The Culinary Arts, Associate of Applied Science degree 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 kitchen provides service for the Commons & catering functions. Located on the second floor of the Calapooia Center Building, the Commons is operated by second-year students in the LBCC Culinary Arts Program. This café-style of service was developed post-COVID to train students in all aspects of running a food service operation under realistic conditions. The menu is a collaboration of instructor-created items focusing on specific cooking skills and student creations to offer weekly and daily specials consisting of coffee, tea, pastries, desserts, made-to-order hot items, pizza, bread, soup, salads, and "grab & go" choices.
All aspects of culinary arts are covered, including meats, fish, and poultry. Handling and tasting these products is an integral part of many courses. Any students who have medical, religious, moral, or other reasons that may prevent the handling and tasting of products should make an appointment with a Culinary Arts faculty advisor prior to registration.
Program Requirements
Students must possess basic math and reading skills; be able to work under pressure; demonstrate dexterity, physical stamina, concentration, and good memory; and be able to work cooperatively with others. Students must have a valid Oregon Liquor Control Commission (OLCC) servers permit and food handler card. For exceptions, contact the Culinary Arts department.
The Culinary Arts program has a strict attendance policy. Hands on experience is crucial to student success and students are expected to attend all class sessions. Specific questions about the attendance policy should be addressed by a Culinary Arts faculty advisor prior to registration. All program courses must be taken in order and meet prerequisite requirements. A grade of C or better is required in CA101, CA102, CA103, CA8.321, CA8.322, and CA8.323. Students planning to transfer to Oregon State University must earn a grade of C or better in all practicum courses for successful transfer.
In addition to regular college costs, students spend approximately $950 in course fees and to purchase uniforms, knives, shoes, books, and other equipment. Students should wait until after the first day of class to purchase these items.