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.

Hospitality Management AAS

Hospitality Management

The Hospitality Management AAS Degree coursework prepares students for immediate employment in hospitality occupations. Hospitality Management (HM) AAS will provide students with the skills the hospitality industry requires – specifically, skills in management, hospitality technology, food and beverage operations, and basic business fundamentals of marketing, customer service, and financial analysis.


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.

Hospitality Management Certificate

Hospitality Management Certificate

The Hospitality Management Certificate is designed to give students a foundation for careers in hospitality management. All coursework may be applied to an AAS Hospitality Management degree.


Nutrition and Dietary Management, Sustainability, and Restaurant Management

Beginning Fall 2016, the Nutrition and Dietary Management, Sustainability, and Restaurant Management certificate programs 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.

Course Substitutions

Students who are currently enrolled in the Nutrition and Dietary Management, Sustainability, and Restaurant Management certificates can use the below matrices for course substitutions. Program completion may include consideration of other approved department chair course substitutions.

Nutrition and Dietary Management

RMGT 90 CUL 90
NUTR 100s HHP 266
CUL 110 no change
CUL 102 no change
WR 121 no change
RMGT 130 HM 130
CUL 140 no change
RMGT 150 HM 150
NUTR 230 CUL 230
CUL 170 no change
NUTR 280 CUL 280
with nutrition focus
RMGT 290 HM 290

Sustainability

RMGT 90 CUL 90
CUL 102 no change
SUST 100s HHP 268
CUL 110 no change
WR 121 no change
RMGT 130 HM 130
CUL 140 no change
SUST 150s CUL 101
SUST 180s CUL 225
SUST 190s CUL 235s
RMGT 200 CUL 200
CUL 240 no change
SUST 255s BAK 255s
SUST 280 CUL 280
with sustainability focus

Restaurant Management

RMGT 90 CUL 90
SUST 100s HHP 268
OR HM 101
CUL 110 no change
CUL 102 no change
WR 121 no change
RMGT 130 HM 130
RMGT 150 HM 150
RMGT 200 HM 200
RMGT 160 HM 160
RMGT 190 HM 190
RMGT 210 HM 210
RMGT 280 HM 280
RMGT 290 HM 290