Culinary Program Outcomes

AAS Degree Programs

At the conclusion of the Culinary Arts AAS Degree, students should have the ability to successfully:

  • Synthesize the step-by-step process of classical and modern cooking techniques and demonstrate proficiency
  • Demonstrate a comprehension of global flavor profiling, indigenous ingredient selection and modern presentation principles
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature 
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Apply sustainability principles relating to chef-farmer relations, energy conservation and restaurant operations
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct 
  • Demonstrate communication and organizational skills that contribute to operational efficiency and effectiveness
  • Apply Federation of Dining Room Professional standards for guest relations and service
  • Demonstrate basic measuring, conversion, food costing and yield management practices
  • Apply basic business principles relating to financial management practices, human resources and supervision
  • Apply contemporary practices relating to healthy cooking techniques and dietary guidelines
  • Demonstrate standards relating to wine, beer and specialty beverage management and service

At the conclusion of the Baking and Pastry Arts AAS Degree, students should have the ability to successfully:

  • Synthesize the step-by-step process of classical and modern baking and pastry techniques and demonstrate proficiency
  • Demonstrate a comprehension of global flavor profiling, indigenous ingredient selection and modern presentation principles
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature 
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Apply sustainability principles relating to chef-farmer relations, energy conservation and restaurant operations
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct 
  • Demonstrate communication and organizational skills that contribute to operational efficiency and effectiveness
  • Apply Federation of Dining Room Professional standards for guest relations and service 
  •  Demonstrate basic measuring, conversion, food costing and yield management practices
  • Apply basic business principles relating to financial management practices, human resources and supervision 
  • Apply contemporary practices relating to healthy baking and pastry techniques and dietary guidelines
  • Demonstrate standards relating to wine, beer and specialty beverage management and service

Certificate Programs

At the conclusion of the Culinary Arts Certificate Program, students should have the ability to successfully:

  • Synthesize the step-by-step process of classical and modern cooking techniques and demonstrate proficiency
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature 
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct 
  • Demonstrate communication and organizational skills that contribute to operational efficiency and effectiveness
  • Demonstrate basic measuring, conversion, food costing and yield management practices
  • Apply basic business principles relating to financial management practices, human resources and supervision 
  • Apply contemporary practices relating to healthy cooking techniques and dietary guidelines
  • Demonstrate standards relating to wine, beer and specialty beverage management and service

At the conclusion of the Baking and Patry Arts Certificate Program, students should have the ability to successfully:

  • Synthesize the step-by-step process of classical and modern baking and pastry techniques and demonstrate proficiency
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature 
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct 
  • Demonstrate communication and organizational skills that contribute to operational efficiency and effectiveness
  • Demonstrate basic measuring, conversion, food costing and yield management practices
  • Apply basic business principles relating to financial management practices, human resources and supervision 
  • Apply contemporary practices relating to healthy baking and pastry techniques and dietary guidelines
  • Demonstrate standards relating to wine, beer and specialty beverage management and service

At the conclusion of the Sustainable Food Systems for Culinary Arts Program, students should have the ability to successfully:

  • Synthesize the step-by-step process of classical and modern cooking techniques and demonstrate proficiency
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature 
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct 
  • Demonstrate communication and organizational skills that contribute to operational efficiency and effectiveness
  • Demonstrate basic measuring, conversion, food costing and yield management practices
  • Demonstrate knowledge of the relationship between the flow of food, sustainable operational systems, and environmental impact
  • Execute the planting, maintenance and harvesting of regional produce and provide care for and slaughter / fabricate regional livestock
  • Conduct food preservation for plants and animals and execute a farm-to-table event that celebrates the harvest of local food sources

Short-Term Preparation Certificate Programs

The Culinary Arts and Baking & Pastry Arts Preparation Certificate Programs are recognized as a Career Pathway Certificate of Completion (CPCC) by the Oregon Department of Community Colleges and Workforce Development (CCWD). For more information about the:Career Pathway Program.

At the conclusion of the Culinary Arts Prep Certificate Program, students should have the ability to successfully:

  • Demonstrate a comprehension of cooking techniques and basic knife skills
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Demonstrate professionalism relating to appearance and conduct
  • Demonstrate communication and organizational skills that contribute to operational success
  • Demonstrate basic measuring, conversion, food costing and yield management practices

At the conclusion of the Baking and Patry Arts Prep Certificate Program, students should have the ability to successfully:

  • Demonstrate a comprehension of baking and pastry techniques and basic knife skills
  • Execute accurate writing skills and display a comprehension of discipline specific nomenclature
  • Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene
  • Demonstrate professionalism relating to appearance and conduct
  • Demonstrate communication and organizational skills that contribute to operational success
  • Demonstrate basic measuring, conversion, food costing and yield management practices