Cascade Culinary Institute Program Options

Associate of Applied Science Degrees

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Culinary Arts

The Associate of Applied Science Culinary Arts AAS Degree program is accredited by the American Culinary Federation Foundation Accrediting Commission. This seven term program is designed to expose students to the step-by-step process of classical and contemporary culinary arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry. Emphasis is given to technique and ratios over that of recipes. The curriculum emphasizes applied learning grounded in theory at an estimated ratio of 70 percent hands-on to 30 percent theory.

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Baking & Pastry Arts

The Baking & Pastry Arts AAS Degree is accredited by the American Culinary Federation Foundation Accrediting Commission. This seven term program is designed to expose students to the step-by-step process of classical and contemporary baking and pastry arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry. Emphasis is given to technique and ratios over that of recipes. The curriculum emphasizes applied learning grounded in theory at an estimated ratio of 70 percent hands-on to 30 percent theory.


Certificates

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Culinary Arts Certificate

The Cascade Culinary Institute Certificate program is accredited by the American Culinary Federation Foundation Accrediting Commission. This four term program is designed to expose students to the step-by-step process of classical and contemporary culinary arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry. Emphasis is given to technique and ratios over that of recipes. The curriculum emphasizes applied learning grounded in theory at an estimated ratio of 70 percent hands-on to 30 percent theory.

Baking and Pastry Arts Certificate

Baking & Pastry Arts Certificate

The Baking & Pastry Arts Certificate program is accredited by the American Culinary Federation Foundation Accrediting Commission. This four term program is designed to expose students to the step-by-step process of classical and contemporary baking and pastry arts techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry. Emphasis is given to technique and ratios over that of recipes. The curriculum emphasizes applied learning grounded in theory at an estimated ratio of 70 percent hands-on to 30 percent theory.

Beginning Fall 2016, the Nutrition and Dietary Management, Sustainability, and Restaurant Management certificates are no longer accepting new students. Students who are currently enrolled in these can complete their programs within COCC’s catalog year policy. Students should contact their academic advisor for additional information. Program completion may include consideration of other approved department chair course substitutions.