- CAHM Main
- Programs
- Information for Students
- General
Information - Events and News
Curriculum for Academic Year 2009 - 2010
You may view the course descriptions from the Lane Community College Home Page (lanecc.edu) and click on Fall Classes / Credit Class Listings / (Alphabetical listing: Culinary Arts and Hospitality Management. (Likewise for Winter Term and Spring Term when available.)
The total minimum amount of credits needed to graduate from the Culinary Arts Program is 104 credits. (See the full program description for current information *.pdf)
| Fall Term | # | Class | Credits |
| First Year Students | |||
| CA 160 | Introduction to Cooking Theories 1 | 5 | |
| CA 175 | Foodservice Safety and Sanitation | 2 | |
| CG 203 | Human Relations at Work | 3 | |
| HRTM 105 | Restaurant Operations | 3 | |
| MTH 025 | Basic Mathematics Applications | 3 | |
| Total Credits | (or higher math) | 16 | |
| Second Year Students | |||
| CA 186 | Dining Room and Kitchen Lab 3 | 4 | |
| CA 279 | Buffet and Banquet Planning | 2 | |
| CA 292 | Advanced Cooking Theories 1 Garde Manger | 3 | |
| HRTM 265 | Hospitality Financials 1 | 3 | |
| Program Electives | 2 - 5 | ||
| Total Credits | 14-17 | ||
| Winter Term | # | Class | Credits |
| First Year Students | |||
| CA 162 | Introduction to Cooking Theories 2 | 5 | |
| CA 184 | Dining Room and kitchen Lab 1 | 3 | |
| FN 105 | Nutrition for Foodservice Professionals | 3 | |
| Optional Program Elective | 2 or 3 | ||
| Arts and Letters Requirement | 3 | ||
| Total Credits | 16 - 17 | ||
| Second Year Students | |||
| CA 176 | Concepts of Taste and Flavor | 2 | |
| CA 187 | Dining Room and Kitchen Supervision | 4 | |
| CA 279 | Buffet and Banquet Planning | 2 | |
| CA 293 | Advanced Cooking Theories 2 (International Cuisine) | 3 | |
| HRTM 275 | Hospitality Financials 2 | 3 | |
| Optional Program Elective | 2 - 3 | ||
| Science/Math/Computer Science requirement | 3 | ||
| Total Credits | 19 - 20 | ||
| Spring Term | # | Class | Credits |
| First Year Students | |||
| CA 163 | Introduction to Cooking Theories 3 | 5 | |
| CA 185 | Dining Room and Kitchen Lab 2 | 4 | |
| CA 200 | Restaurant and Menu Management | 3 | |
| WR 115W | Introduction to College Writing Workplace | 3 | |
| Total Credits | 15 | ||
| Second Year Students | |||
| CA 279 | Buffet and Banquet Planning | 2 | |
| CA 294 | Advanced Cooking Theories 3 (American Regional) | 3 | |
| CA 297 | Culinary Leadership | 2 | |
| HE 252 | First Aid | 3 | |
| Program Elective | 2 - 6 | ||
| Choice of Arts and Letters or Science/Math | 3 | ||
| or Computer Science | |||
| Total Credits | 15 - 19 | ||
| Note: CA 280 - Cooperative Education: Culinary Arts also required to graduate - usually taken Summer Term | |||
| Two Year Associate of Applied Science Degree Program | |||
| Culinary Arts and Food Service Management | |||
| Program Elective | |||
| Offerings | # | Class | Credits |
| CA 110 | Guest Chef Series | 2 | |
| CA 130 | :Oregon Wine Country | 2 | |
| CA 120 | Seasonal Baking/Pastry | 2 | |
| CA 121 | Composition of Cake | 2 | |
| CA 122 | Artisan Breads | 2 | |
| CA 199 | Culinary Adventuring: new classes | 1 to 8 | |
| CA 277 | Culinary Competition Lab | 2 | |
| CA 225 | Catering Lab | 2 | |
| CA 286 | Fundamentals of Wine, Beer and Spirits | 3 | |
| CA 123 | International Baking | 2 | |
| HRTM 281 | Restaurant Ownership | 3 | |
| CA 160A | Food Preparation and Production | 3 | |
| CA 160 A,B, C | Beginning, Intermmediate, Advanced Baking | 3 |
|
| Additional Program Electives are available. | |||
*(.pdf - require Adobe Reader to view)
