Cascade Culinary Institute Program Options
Associate of Applied Science Degrees
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.
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
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
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 & 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
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.