News Releases
News from
Lane Community College, Eugene, Oregon
Contact Joan Aschim, 463-5591, aschimj@lanecc.edu
Source: Peg Allison, Director, Conference and Culinary Services, 463-3510
for release August 9, 2004
Culinary arts program awarded prestigious ACF accreditation
EUGENE - The Lane Community College culinary arts and food service management two-year associate of applied science degree program has received an Initial Grant of Accreditation for five years through June 30, 2009, from the Accrediting Commission of the American Culinary Federation. The college received informal notice by e-mail July 21 and by official letter August 5.
"We were fully accredited without a probationary period," Lane President Mary Spilde told the college's Board of Education at its July 27 meeting. "This is a testament to our faculty and staff. It will really benefit our students to graduate from a program with this accreditation."
Lane is one of only three colleges in Oregon with ACF accreditation and the only one offering a two-year degree in culinary arts and food service management.
ACF cited four major areas of strength at Lane. First was the program's advisory committee for guiding, supporting, employing the students and providing the direction of the program with the coordinators, faculty and staff. The committee includes 20 industry members and 13 faculty, staff and students. Also commended was an "excellent cadre" of support staff, a continuous quality improvement process, and the Center for Meeting and Learning. The CML features state of the art professional food service equipment in an innovative culinary arts demonstration kitchen and a modern prep kitchen. Students have the opportunity to cater events in the CML for groups as large as 350 seated at table.
The site report recommended gathering more placement graduate data, and providing employers more opportunity to assess the program.
Lane's culinary arts program trains students for careers as chefs, restaurant owners, food and beverage managers, and more. Curriculum focuses on classical culinary principles and techniques. Learning by doing is emphasized. Classes include cooking theories, restaurant and kitchen lab, restaurant baking, regional cuisine, international cuisine, garde manger, and buffet and banquet planning.
Graduates obtain skills in equipment operation; supervision and human relations; financial analysis, purchasing and receiving, menu planning and costing, and food and beverage controls; use of library, computer and communications services and regional, national and international networks; mathematical functions related to food service operations; and hands-on experience planning and preparing for large events.
During the course of study, students earn a Lane County Food Handlers Card and may be eligible to take National Restaurant Association certificate examinations in principles of sanitation, basic food preparation, and introduction to food service management.
ACF accreditation will enhance job placement and career advancement for graduates. Higher than average employment growth is expected in the food service industry. Food service and lodging managers earn an hourly wage of $11.71 to $20.65 or an average annual salary of $41,520. Service supervisors earn an hourly wage of $11.01 to $14.05 or an average annual salary of $27,580.
Applications are reviewed and interviews are held spring and summer terms for fall admission. Estimated annual costs for books, fees, uniform, knives, etc. is $3,800. Annual tuition for 100 credit hours is $6,450.
The Culinary Arts and Food Service Management program is offered through the Conference and Culinary Services department at Lane Community College. The department director is Peg Allison, 463-3510
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