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 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.

 

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Sustainable Food Systems Certificate

The Sustainable Food Systems Certificate program is four terms in length and is designed to expose students to a blending of culinary arts skill development and that of sustainable operations and food sourcing practices. The culinary arts portion of this curriculum 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 four terms in length and 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.

 
 

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Nutrition & Dietary Management Certificate

The Nutrition & Dietary Management Certificate program is four terms in length and accredited by the Association of Nutrition and Foodservice Professionals (ANFP) and is uniquely designed to help students receive certification while employed in a health care facility or while obtaining a degree in Culinary Arts at Cascade Culinary Institute. The ANFP accreditation standards require a well-rounded curriculum that represents the disciplines of foodservice management, human resources management, nutrition and medical nutrition therapy, and food safety; combined with a 200-hour industry internship. The culinary arts portion of this curriculum 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 hands-on applied learning grounded in theory at an estimated ratio of 50 percent hands-on to 50 percent theory.