Culinary Arts
https://www.linnbenton.edu/future-students/explore-lb/programs/culinary-arts.php
Culinary Arts, AAS
Culinary Arts is an extensive Career Technical Education (CTE) pathway designed specifically for students who are serious about becoming professional chefs, bakers, and hospitality experts. The food service industry is fast-paced, creative, and always evolving, and our program will provide you with industry-relevant training, hands-on experience, and the technical skills needed to succeed in professional kitchens.
The Culinary Arts, Associate of Applied Science degree at LBCC is a comprehensive two-year program rooted in classical French, European, international, and modern cuisine. Students gain hands-on experience in a state-of-the-art kitchen, mastering food preparation, baking, and restaurant operations. The program prepares graduates for careers in Haute cuisine, Food Truck operations, entrepreneurship, and the broader hospitality industry.
Training takes place in a fully equipped kitchen that supports the Santiam Café service, Santiam Street Food (Food Truck), and catering functions. Located on the second floor of the Calapooia Center building, the Santiam Café & Bistro is run by second-year students, offering a café-style service designed to provide real-world food service training. The menu blends instructor-designed dishes focusing on essential cooking techniques with student-created specials, including coffee, tea, pastries, desserts, à la carte menu items, hearth oven baking, bread, soup, salads, and "grab & go" options.
Students work with a variety of ingredients, including meats, fish, and poultry, as part of their training. Those with medical, religious, or personal concerns about handling or tasting these products should consult a Culinary Arts faculty advisor before registering.
Nutrition and Foodservice Systems, AS
The Nutrition and Foodservice Systems degree is offered in cooperation with Oregon State University and is tailored for the individual seeking a baccalaureate degree in Nutrition and Foodservice Systems with a strong Culinary Arts component. Through a unique articulation agreement students may transition seamlessly to OSU to complete the final two years of a baccalaureate program. A thorough introduction to Culinary Arts, coupled with a strong business core, prepares students for a variety of careers in the hospitality/restaurant industry that focus on serving healthy menu options and using local ingredients.
Students gain proficiency with a wide range of standard kitchen equipment and tools. Our program offers industry-focused training, hands-on experience, and the technical skills essential for success in professional kitchens.
Students will concentrate on business and management skills to prepare for the completion of their bachelor’s degree at OSU, followed by a strong foundation in culinary skills gained the second year. Enrollment in the Culinary Program is limited; therefore students must arrange an advising appointment with the Culinary Arts Program Chair prior to pursuing this degree.
The Associate of Science (AS) Degree is designed for students planning to transfer to Oregon State University. Classes that meet Nutrition and Foodservice Systems degree requirements at OSU are listed below.
Program Requirements
Culinary Arts, AAS
Students must have basic math and reading skills, work well under pressure, and demonstrate dexterity, physical stamina, concentration, and a good memory. Cooperation and teamwork are essential. A valid Oregon Liquor Control Commission (OLCC) server permit and food handler card are required. For exceptions, contact the Culinary Arts department.
The Culinary Arts program requires a strong commitment of time, effort, and financial investment. Students must purchase professional-grade tools, uniforms, and supplies essential for hands-on learning in a real-work kitchen environment. This program is designed for those pursuing a career in culinary arts, not for hobbyists looking to improve home cooking skills.
Attendance is strictly enforced, as hands-on experience is crucial to success. Students are expected to attend all class sessions, and any questions about attendance are discussed with a Culinary Arts faculty advisor before registration. All courses must be taken in sequence, meeting prerequisite requirements. A grade of C or better is required in CA 101, CA 102, CA 103, CA8. 321, CA8. 322, and CA8. 323. Students transferring to Oregon State University must earn a C or better in all practicum courses for successful transfer.
In addition to standard college expenses, students will spend approximately $2000 on course fees, uniforms, knives, shoes, books, and other required equipment. Purchases should be made after you have started the program and received guidance from your instructor.
Nutrition and Foodservice Systems, AS
Students must be at least 18 years old and have a high school diploma or GED. Strong business math skills, effective communication, and a willingness to work directly with customers and staff are essential. They should also be able to perform under pressure, demonstrate manual dexterity, physical stamina, concentration, and a good memory, while maintaining a cheerful, friendly, and outgoing attitude.
In addition to standard college expenses, students will spend approximately $1000 on course fees, uniforms, knives, shoes, books, and other required equipment. Purchases should be made after you have started the program and received guidance from your instructor.