Restaurant kitchens are fast-paced environments, requiring efficient, practiced and accurate skills, and the hands-on approach in our two Culinary Arts programs will enable you to experience exactly what those environments are all about.

Our food philosophy mirrors that of Portland’s – and the country’s – best restaurants. Fresh. Seasonal. Farm-to-table. Local. Organic. Quality. And our students get to put it all into practice at our own open-to-the-public fine-dining restaurant before embarking on a professional externship.

It’s all designed to equip students with the skills and confidence needed to immediately start pursuing their dream career.

Culinary Management Associate of Applied Science Degree (AAS)

64 Weeks

You have dreams. Running your own kitchen. Maybe owning your own restaurant, food cart or catering business. This is the program for you.

The AAS program focuses on culinary management, from the fundamentals of preparing good food to running a successful business, and can prepare you for a fulfilling career in the exciting food and hospitality industry.

Program Outline

Program Disclosures

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Culinary Arts Diploma

32 Weeks

A shorter program designed to get students out and into the workforce quickly.

The program focuses on the development of fundamental cooking skills and techniques and is designed to prepare students for working in a variety of industry settings.

In just 32 weeks, you can be well on your way toward real restaurant work.

Program Outline

Program Disclosures

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Culinary Management Associate of Applied Science Degree - Program Outline

Course Number Course Title Lecture Hours Lab Hours Extern Hours Quarter Credits
Major Requirements
CUL111 Introduction to Professional Cuisine 40 60 7.0
CUL121 Cooking Methods & Flavor Essentials 40 60 7.0
CUL131 Professional Culinary Technique 40 60 7.0
CUL141 Advanced Culinary Technique 40 60 7.0
CUL152 Culinary Artistry 20 20 3.0
CUL161 Restaurant Practical 10 100 6.0
CUL197 Culinary Practical Externship 240 8.0
RMT110 Beverage Service & Mixology 20 2.0
RMT130 Dining Room Essentials 20 2.0
RMT142 Restaurant Service Practical 20 40 4.0
RMT150 Fundamentals of Restaurant Marketing 20 2.0
RMT161 Food & Beverage Systems Management 30 3.0
RMT170 Oenology & Viticulture 20 2.0
RMT220 Labor Costing & Analysis 20 2.0
RMT230 Wine Regions of the World 20 2.0
RMT260 Advanced Restaurant Marketing 20 2.0
RMT270 Restaurant Management Capstone 20 2.0
Total 400 400 240 68.0
General Education Requirements
SOC105 Food in Popular Culture 20 2.0
HUM170 Food Ethics & Social Responsibility 40 4.0
COM131 Workplace Communications 30 3.0
COM151 Communications in Diverse Organizations 40 4.0
ENG115 Introduction to College Writing 20 20 3.0
ENG121 English Composition 20 20 3.0
ENG221 Writing the Research Paper 20 20 3.0
Total 190 60 22.0
Program Total 590 460 240 90.0

Culinary Arts Diploma - Program Outline

Course Number Course Title Lecture Hours Lab Hours Extern Hours Quarter Credits
Major Requirements
CUL111 Introduction to Professional Cuisine 40 60 7.0
CUL121 Cooking Methods & Flavor Essentials 40 60 7.0
CUL131 Professional Culinary Technique 40 60 7.0
CUL141 Advanced Culinary Technique 40 60 7.0
CUL152 Culinary Artistry 20 20 3.0
CUL161 Restaurant Practical 10 100 6.0
CUL197 Culinary Practical Externship 240 8.0
HUM170 Food Ethics & Social Responsibility 40 4.0
Program Total 230 360 240 49.0